*  Exported from  MasterCook Mac  *
 
                             Pete’s White Pizza
 
 Recipe By     : Pete
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian                       Pizza
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         For Toppings:
    1      cup           sun-dried tomatoes
      1/4  cup           red wine
    3      tablespoons   balsamic vinegar
    3      tablespoons   olive oil
    1      head          garlic
      3/4  cup           pine nuts -- toasted
      1/2  pound         Fontina cheese -- sliced
                         For Dough:
      1/2  teaspoon      sugar
    1      package       yeast
      1/3  cup           yellow cornmeal
      1/2  teaspoon      salt
    2      cups          all-purpose flour
    1      cup           warm water (110-115 F)
    1 1/2  tablespoons   olive oil
                         For Pesto:
    2      cups          firmly packed chopped fresh basil leaves
      1/4  cup           pine nuts
      1/2  cup           grated Parmesan cheese
    3      cloves        garlic -- chopped
    1      teaspoon      salt
      3/4  cup           olive oil
 
 Prepare Toppings:
 Put the sun-dried tomatoes in a small bowl and cover with hot tap water. Let 
 soak, stirring occasionally, for 30 minutes. Drain and pat dry. Put back in the 
 bowl and add the red wine, balsamic vinegar, and olive oil and let sit, stirring 
 occasionally, at least 1 hour.
 
 Wrap the head of garlic in aluminum foil and roast in oven at 400F for about 30 
 minutes. Leave garlic in foil and refrigerate until cool, about 30 minutes. When 
 cool, carefully peel cloves and slice into halves or thirds, and set aside.
 
 Make dough:
 In a stand mixer fitted with a dough hook, combine the sugar, yeast, cornmeal, 
 salt, and 1 cup of the flour, and mix for 15 seconds on a medium-low speed. While 
 dry ingredients are mixing, combine water and oil. While motor continues to run, 
 slowly add liquid ingredients in a steady stream. Then add remaining 2/3 cup 
 flour in 1/3-cup incremenmts, and mix until stiff dough forms and pulls away from 
 sides of bowl. Knead for 2 minutes more. Put dough in a deep and cover with 
 plastic wrap. Let dough rise in a warm place 1 hour, or until doubled in bulk.
 
 While dough is rising, make the pesto:
   Put garlic, Parmesan cheese, salt, and pine nuts in a food processor or blender 
 and process until coarsely chopped and well mixed. Add basil and 2 or 3 
 tablespoons of the oilve oil and pulse until a thick paste forms. Add half of the 
 remaining oil and process for about 10 seconds until all basil is chopped fine 
 but not pureed. Transfer pesto to a bowl and stir in the remaining olive oil.
 
 Assembly:
 Preheat oven and baking stone to 450F. When the dough is ready, punch it down and 
 roll it out on a lightly floured surface to a thin disk about 16-18 inches in 
 diameter. Fold the outer edge in about 1/2 an inch and pinch down to seal. Spread 
 pesto evenly over crust. Space sun-dried tomatoes evenly across the crust, skin 
 side up. Sprinkle pine nuts and roasted garlic slices evenly over pizza, then top 
 with Fontina slices, spaced evenly. Sprinkle a little cornmeal on the baking 
 stone. Carefully transfer the pizza to the baking stone and reduce heat to 400F. 
 Bake until the crust is golden and the cheese is brown and bubbly, about 20 
 minutes. Let cool for a few minutes before slicing.
 Serves 4 as an entree.
 
 
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 Per serving: 1249 Calories; 93g Fat (66% calories from fat); 37g Protein; 73g 
 Carbohydrate; 74mg Cholesterol; 1728mg Sodium