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Garlic-Rosemary Pizza Bianca

  • yield: Serves 6

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Ingredients

  • 1 garlic head, halved crosswise
  • 2 large sprigs fresh rosemary
  • 3/4 cup extra-virgin olive oil, plus more for brushing
  • 2 cups bread flour, plus more for dusting
  • Coarse salt
  • 1/2 teaspoon active dry yeast
  • 1 1/3 cups water
  • 1/4 cup white cornmeal

Directions

  1. Step 1

    Preheat oven to 325. Place garlic and rosemary in a heatproof dish, and drizzle with oil. Cover, and roast until garlic has softened, about 40 minutes. Transfer garlic to a plate. Pour garlic-rosemary oil through a sieve into a bowl, discard rosemary, and let cool.

  2. Step 2

    Meanwhile, put flour, 2 1/2 teaspoons salt, the yeast, and water into the bowl of an electric mixer fitted with the dough hook. Mix on low speed 5 minutes, scraping down sides of bowl as needed. Gradually raise speed to high, kneading until dough is shiny, sticky, and elastic, 15 to 20 minutes. Transfer dough to a large oiled glass bowl, and cover with plastic. Let rise in a warm, draft-free place until tripled in bulk, about 2 1/2 hours. (Dough will be light and airy.)

  3. Step 3

    Turn out dough onto a well-floured work surface. With floured hands, turn dough over a couple of times, and divide in half. Working with 1 portion at a time, stretch into a 14-by-5-inch rectangle, and starting at 1 short end, roll into an oval log. Brush logs generously with garlic-rosemary oil, using about 2 tablespoons per log. Sprinkle each with 3/4 teaspoon salt. Let rise in a warm, draft-free place for 45 minutes.

  4. Step 4

    Put a 14-inch pizza stone into oven, and heat oven to 500.

  5. Step 5

    Sprinkle 2 tablespoons cornmeal over a pizza peel, and lay a piece of dough on top. Using your fingers, dent and stretch dough in several places to form a 12-by-4-inch oval. Drizzle garlic-rosemary oil into dimples but not too close to edge of dough. Carefully slide onto preheated stone, stretching as you pull out the peel. Repeat with remaining dough. Bake un­til golden, 8 to 10 minutes. Let cool slightly. Cut crosswise into slices, and serve with roasted garlic, garlic-rosemary oil or olive oil, and salt.

Source
Martha Stewart Living, May 2007

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