Pizza Bianco via Infuse by Eric Prum and Josh Williams

A couple of Summers ago, while Katelyn was over at a friends having a sleepover, her friend's mother made home made pizzas. This is something, I don't know why I haven't made before, maybe because and I know this may seem weird, but my husband and I aren't huge pizza fans, unless it's from a wood burning oven at an authentic Italian restaurant. Since my daughter thoroughly enjoyed herself, that night left a memorable impression on her, and I love to see my children happy, that I've been wanting to make home made pizzas with them!

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

*Chili Oil

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!

xo,

 

 

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