White Pizza with Goat Cheese, Fresh Mozzarella and Balsamic Glaze
Description
This pizza doesn't have the typical red sauce. It's a white pizza with five different cheeses and a balsamic glaze that takes it to the next level.
Ingredients
Pizza Dough:
2 1/4 t. active dry yeast
2 t. honey or sugar
1 c. warm water
1 1/2 c. all-purpose flour
1 1/2 c. whole-wheat flour
1 t. kosher salt
2 T. olive oil, plus more for bowl
Pizza:
pizza dough
olive oil
6 oz. goat cheese, softened
2 oz. cream cheese, softened
3 garlic cloves, grated, pressed, or very finely minced
1 t. dried Italian seasoning
1 lb. fresh mozzarella cheese, sliced
1/2 c. freshly grated Parmesan cheese
1/2 c. freshly grated Asiago cheese
salt and pepper, to taste
fresh thyme, for garnish
Balsamic Glaze:
1/2 c. balsamic vinegar
1 T. sugar
Directions
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Pizza Dough:
Mix warm water, honey and yeast in the bowl of a stand mixer. Let sit until foamy and bubbly, about 5 minutes. If this doesn’t happen, it's bad or dead yeast and you’ll have to start over with a fresh yeast.
In another bowl, whisk together both flours and salt. Turn on the mixer that has been fitted with the dough hook attachment; slowly add flour to the yeast mixture. Mix until everything is added; let mixer run for a few minutes. The dough will be thick.
Slowly stream in the olive oil; continue to mix. The dough is ready when it forms a slightly sticky ball and is pulling away from the sides of the bowl.
Remove dough from the bowl; knead on a lightly floured surface until smooth, about 30 seconds. Lightly oil the mixer bowl; return dough to the bowl. Cover with a kitchen towel; put in a non-drafty place like an unheated oven, for 1 hour. The dough should double in volume.
Punch down dough; form into a smooth ball; divide in half; place the 2 dough pieces on a parchment lined baking sheet; cover with a towel. Let rest for 1 hour.
Pizza:
Preheat oven to 475 degrees. If using a pizza stone, place it in the oven and line a pizza peel (a tool to place pizzas in the oven without spilling any of the ingredients off the top of the pizza) with parchment paper or sprinkle with cornmeal. If using baking sheets, lightly oil them.
Roll out dough to desired thickness; transfer to prepared pizza peel or baking sheets by rolling it up on a rolling pin and then unrolling it onto the peel/baking sheets.
Drizzle dough with olive oil. If using the pizza peel/stone method, work with one piece of dough at a time. If using the baking sheet method, roll both out simultaneously and put them on separate baking sheets to bake at the same time.
In a small bowl, mix together goat and cream cheeses, garlic, Italian seasoning a pinch of salt and freshly ground black pepper.
Spread half of the mixture in a thin layer on the dough, reserving the other half for the second pizza. Top the goat cheese layer with half of the mozzarella, freshly grated Parmesan and Asiago cheeses. Drizzle everything with a little olive oil.
Place baking sheets in the oven or using the pizza peel, slide the first pizza onto the preheated pizza stone in the oven. Bake 15-20 minutes, checking often, or until the crust is crispy and golden on the bottom and the cheese is bubbly and beginning to brown. Remove from oven and allow to rest for a few minutes.
Balsamic Glaze:
While pizza is baking, cook balsamic vinegar and sugar together in a small saucepan over medium heat, stirring frequently, for about 10 minutes. The vinegar will reduce, thicken and become syrupy and should coat the back of a spoon.
Drizzle glaze over the pizza.
Serve, sprinkled with fresh thyme leaves, if desired.
2 pizzas-8 servings.