Cuisinart 11-Cup Series Five Cheese Pizza Bianco, Ounces fontina, well chilled, Well chilled

Five Cheese Pizza Bianco

A blend of 5 cheeses, shallots, garlic and herbs makes our Pizza Bianco.

Preparation: 1 hour for the pizza dough (Cuisinart recipe, p.35);

20 minutes plus 12 minutes baking and resting time

Makes three 11 to 12-inch pizzas or six 6-inch pizzas, to serve 6

1	recipe Pizza Dough, p.35	6	ounces fresh mozzarella, well chilled
2	tablespoons fresh flat parsley leaves	3	ounces fontina, well chilled
5	large basil leaves	2	ounces Gruyère (not processed
2-1/2	teaspoons fresh thyme leaves		cheese food), well chilled
		1	ounce Gorgonzola or blue cheese,
10	chives, cut in 1-inch lengths
			well chilled
1	shallot (2 ounce), peeled
3/4	ounce Reggiano Parmesan, cut in 1/2-
	inch pieces

Prepare the Pizza Dough and let rise. Position the top rack of the oven about 8 inches from the top. If using a baking stone, place it on the rack. Preheat the oven to 500° F while preparing the pizza.

Insert the metal blade. Process to chop the herbs, 10 seconds. Remove and reserve. With the machine running, drop the shallot and garlic down the small feed tube and process to chop, 5 seconds. Scrape the work bowl. Do not empty. With the machine running, drop the Parmesan cheese cubes down the small feed tube and process to chop finely, 10 seconds. Do not empty the work bowl. Insert the shredding disc. Use medium pressure to shred the mozzarella, fontina, Gruyère, and Gorgonzola. Transfer the cheese mixture to a large bowl and toss well to com- bine evenly. Keep chilled until ready to use.

When the dough has risen, punch down and divide into 3 or 6 equal balls. Let rest 10 minutes. Roll the dough out to size. Place on a baker’s peel that has been sprinkled with cornmeal, or on a perforated pizza pan, a pizza screen or baking sheet without sides that has been sprinkled with cornmeal. Brush the edges with the olive oil. Divide the cheese mixture into 3 or 6 equal amounts. Sprinkle the cheese mixture evenly over the pizzas.

Carefully slide the pizza onto the stone (position the peel over the back edge of the stone, and use a rocking motion to shake and slide the pizza off the peel onto the stone), or place the pan in the hot oven. Bake the pizza for 5 minutes, then rotate it front to back for even baking. Bake for another 3 to 6 minutes, until the cheese is bubbly, and the edges of the dough are golden brown, puffed and crispy. Remove from the oven, sprinkle with the reserved chopped fresh herbs, and let rest on a rack for 3 to 4 minutes before slicing.

Nutritional Analysis Per Serving

Calories 362 (from fat 35%) • pro 16g • carbo 43g • fat 14g •

sat. fat 7g • chol. 38mg • sod. 658mg • fiber 2g

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