Pizza Bianca

By mirandavoegeli

Ingredients

• 1 large garlic clove
• 1 tablespoon extra-virgin olive oil
• 1 pound store-bought pizza dough
• 1/2 pound cold mozzarella (preferably salted fresh)
• 1 tablespoon rosemary leave
• Pepper and coarse sea salt

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Put a large (17-by 14-inch) heavy baking sheet or stone on lowest rack of oven, then preheat oven to 500F.

Mince and mash garlic to a paste with a pinch of salt, then stir together with oil.

Roll out dough into a 16-by 13-inch rectangle on a lightly floured surface with a floured rolling pin, stretching corners with your hands. (Dough will become easier to roll out as it warms.) Transfer to a large baking sheet lined with parchment paper. Lightly prick dough all over with a fork. Stir garlic mixture and brush evenly over dough. Slide dough (on parchment) onto hot baking sheet. Bake until top is puffed and pale golden in patches, 6 to 10 minutes. (Prick any large bubbles with a fork and flatten.) Meanwhile, thinly slice mozzarella and pat dry.

Meanwhile, thinly slice mozzarella and pat dry.

Remove crust from oven and arrange mozzarella on it in 1 layer. Sprinkle rosemary on top. Bake until edge of crust is deep golden and cheese is bubbling and golden in patches, 8 to 10 minutes. Season with pepper and sea salt.