Saturday, January 12, 2008

Tarragon Pizza Bianca

You can make or buy the dough while making this pizza from Bon Appetit. But if you are like me, you can just buy the pizza crust ready from any grocery store:)

There are some changes that I have made to this recipe. I'm adding the original recipe below.

I roast the vegetables before adding it as a topping, and skip the fennel altogether. I add more herbs such as oregano or substitute to basil instead of tarragon. I use fresh buffalo mozzarella cheese, it makes a great difference to taste. And I use goat cheese instead of the brie.

You can add more vegetables if you like. Because this pizza doesn't have any tomato sauce it is great as a appetizer.


TARRAGON PIZZA BIANCA

Ingredients:

2 10-ounce tubes refrigerated pizza dough
6 tablespoons extra-virgin olive oil
4 teaspoons chopped fresh tarragon
1 1/3 cups (packed) grated whole-milk mozzarella cheese
1 medium fennel bulb, trimmed, very thinly sliced
1 small zucchini, very thinly sliced
1 small yellow crookneck squash, very thinly sliced
2 tablespoons minced shallot
4 ounces Brie, rind removed, cheese cut into 1/2-inch cubes

Directions:
Position rack in bottom third of oven; preheat to 425°F.

Oil baking sheet. Unroll dough onto floured surface. Cut each rectangle in half. Roll each half to 7-inch round. Transfer rounds to prepared baking sheet.

Brush 1 tablespoon oil over each round; sprinkle each with 1 teaspoon tarragon. Top with mozzarella and vegetables. Brush rounds with remaining oil. Sprinkle with shallot, salt, and pepper. Top with Brie.

Bake until cheese is bubbling, about 14 minutes. Cut each into 6 wedges.

Makes 8 appetizer servings

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