Red Rind Bianca Pizza
I’ve always found that the best cure for the “Sunday Scaries” is digging my hands into some dough. That’s why in my kitchen, I’ve totally ritualized Sunday night pizza night.
Preheat the oven to 400 degrees Fahrenheit.
Add cherry tomatoes to a parchment lined baking sheet and drizzle with some olive oil and salt. Bake for 10 minutes until roasted.
While the tomatoes are cooking, prep the dough.
While the tomatoes are cooking, prep the dough.
Dissolve the yeast in the water with sugar and let stand for about 10 minutes until creamy.
Next, add the flour, sea salt, oil and yeast water to the bowl and mix with a stand mixer until it turns into a ball of dough. You can also hand knead for about 5-7 minutes.
Once the dough is formed, add it to a large parchment lined baking tray and roll out the dough until it’s about 1/8” thick.
Next, mix the herbed butter with the garlic cloves and olive oil until you get a paste.
Add the herbed butter mixture and spread it out over the top of the dough, make sure you reach all corners of the pizza.
Next, layer the toppings: sundried tomatoes, roasted cherry tomatoes, whole basil leaves and slice up the Red Rind and scatter it over the pizza in large pieces (you can also freeze the Red Rind and grate it over the pizza for a more even bake).
Bake the pizza for approximately 20 minutes, until the crust is golden around the edges.
Once cooked, top with arugula.
Ingredients
Directions
Preheat the oven to 400 degrees Fahrenheit.
Add cherry tomatoes to a parchment lined baking sheet and drizzle with some olive oil and salt. Bake for 10 minutes until roasted.
While the tomatoes are cooking, prep the dough.
While the tomatoes are cooking, prep the dough.
Dissolve the yeast in the water with sugar and let stand for about 10 minutes until creamy.
Next, add the flour, sea salt, oil and yeast water to the bowl and mix with a stand mixer until it turns into a ball of dough. You can also hand knead for about 5-7 minutes.
Once the dough is formed, add it to a large parchment lined baking tray and roll out the dough until it’s about 1/8” thick.
Next, mix the herbed butter with the garlic cloves and olive oil until you get a paste.
Add the herbed butter mixture and spread it out over the top of the dough, make sure you reach all corners of the pizza.
Next, layer the toppings: sundried tomatoes, roasted cherry tomatoes, whole basil leaves and slice up the Red Rind and scatter it over the pizza in large pieces (you can also freeze the Red Rind and grate it over the pizza for a more even bake).
Bake the pizza for approximately 20 minutes, until the crust is golden around the edges.
Once cooked, top with arugula.