Then I saw this one photo from my cookbook review of (affiliate link) Infuse: Oil, Spirit, Water by Eric Prum and Josh Williams, caught my attention. It is a recipe for homemade Pizza Bianco, and my mouth instantly started to water. For one, I love creamy sauces, like alfredo sauce or any white sauce, hopefully with a ton of cheese, and what really interested me was the combination of the honey drizzled over it and an infused chili oil, and chives.
This sounded seriously incredible I couldn't wait to make it. It turned out to be one of the funnest things for kids to help make in the kitchen. It was so much fun, we had a blast! The girls had fun shaping the dough, and putting on the sauce, cheese and pepperonis! While I made the Pizza Bianco for me and my husband. The recipe for the Pizza is grilled, but I didn't feel like standing out in the heat of mid-day, I simply baked mine.
I was initially going to adapt a pizza dough recipe from Bobby Flay, but when I was going to buy yeast, I noticed Fleischmann's has yeast specifically for pizza dough. I simply followed the recipe on the back of the package. It was super easy to make, and it took a fraction of the time as using regular yeast, it was ready to use right away. No need for time to allow it to rise.
Pizza Bianco adapted from Infuse
1 recipe for Pizza dough
(the recipe I used would make 4 thin crust pizzas or 2 thick crust)
1/2 cup ricotta
1 cup Mozzarella or Italian blend cheese
1/4 cup of honey
1. Preheat oven 425F. Stretch pizza dough out onto a pizza stone or I used the bottom of a 10 in springform pan.
2. Top with ricotta and cheese. Bake for 12-15 minutes for thin crust, or 20-22 minutes for thick crust.
3. Drizzle honey, and chili oil. Garnish with chopped chives.
*Chili Oil- Infuse 2 Tbls. crushed red pepper flakes with 8 oz. Extra Virgin Olive Oil in an 8oz mason jar. Shake to combine. For maximum flavor, let sit in cool, dark place for 2 weeks. It will keep stored for 2 months.
I usually save a slice for you, but there wasn't any left to share. I am so very sorry!
Enjoy the rest of your week!
Until next time!