New haven-style garlic and cheese pizza bianca (recipe)
| New haven-style garlic and cheese pizza bianca (recipe) | |
|---|---|
| Name | New haven-style garlic and cheese pizza bianca |
| Ingredients | Olive oil • Garlic cloves • Dried oregano • Mozzarella cheese • Fontina • Pecorino romano cheese |
| Cooktime (in hours) | 0.116666667 |
| Preptime (in hours) | 1 |
| Totaltime (in hours) | 1.116666667 |
| Keto friendliness | Keto friendly |
| Calories | 145.6 |
| Fat | 12.7 |
| Protein | 6.9 |
| Carbohydrate | 1.1 |
| Fiber | 0.1 |
| Net carbohydrates | 1 |
| Sugar | 0.4 |
| Saturated fat | 5.3 |
| Cholesterol (mg) | 27.8 |
| Sodium | 203.9 |
| Servings | 4 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
New haven-style garlic and cheese pizza bianca (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Recipe instructions
- Preheat oven to 500 8; place a pizza stone on a rack in the lowest level of the oven.
- Place the dough on a floured surface; holding your hands flat, pat the ball out evenly with your fingers, lifting it and turning it over several times, until it reaches 12 inches in diameter (do not knead the dough or handle it any more than is necessary; if the dough seems sticky, dust it lightly with flour).
- Dust a pizza peel with flour; carefully transfer the circle of dough to the peel, reshaping it as needed.
- Shake the peel once or twice to make sure the dough does not stick; if it does, sprinkle the peel with more flour.
- Combine the oil, garlic, and oregano; arrange the mozzarella and fontina slices over the dough; sprinkle with the pecorino.
- Scatter the oil/garlic/oregano mixture over the cheese and drizzle with more oil.
- To slide the pizza onto the prepared baking stone, line up the edge of the peel with the back edge of the stone, then tilt the peel, jerking it gently to start the pizza moving.
- Once the edge of the pizza touches the stone, carefully pull back on the peel until the pizza is completely off.
- After the pizza is on the stone, do not move it until it firms up in 2-3 minutes.
- Bakefor 6-7 minutes, or until the cheese is melted and the crust is browned; remove the pizza to a cutting board; cut into wedges and serve.
- Alternative: before adding the cheese, scatter cooked broccoli florets or spinach over the dough.
Food tags
Easy
New haven-style garlic and cheese pizza bianca (recipe) details
Time:
Prep Time in Hours and Mins:1H7M
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Contributors: Prab R. Tumpati, MD
