Cast Iron Pizza Bianca
Total: 55 min (includes preheating time)
Active: 25 min
Yield: 2 to 4 servings
1 pound frozen bread dough, thawed and risen
1/4 cup garlic-infused olive oil
2/3 cup grated mozzarella
1/3 cup grated Asiago cheese
5 to 6 mozzarella pearls
Kosher salt and freshly ground black pepper
2 teaspoons truffle oil
1/4 cup shaved Parmesan
1/4 cup fresh basil
Preheat the oven to 500°F and heat a 12-inch cast-iron skillet inside for 20 to 25 minutes. While the skillet heats, roll or stretch the dough into a 14-inch circle. Remove the hot skillet from the oven and drizzle half the garlic-infused olive oil into it. Carefully place the dough into the skillet, pressing it up the edges and letting it sizzle. Brush the remaining olive oil over the dough and sprinkle with grated mozzarella and Asiago, then add the mozzarella pearls. Season with salt and pepper. Bake on the bottom rack for 12 to 14 minutes until golden. Transfer to a cutting board, drizzle with truffle oil, and top with shaved Parmesan and fresh basil. Slice and serve.
Active: 25 min
Yield: 2 to 4 servings
1 pound frozen bread dough, thawed and risen
1/4 cup garlic-infused olive oil
2/3 cup grated mozzarella
1/3 cup grated Asiago cheese
5 to 6 mozzarella pearls
Kosher salt and freshly ground black pepper
2 teaspoons truffle oil
1/4 cup shaved Parmesan
1/4 cup fresh basil
Preheat the oven to 500°F and heat a 12-inch cast-iron skillet inside for 20 to 25 minutes. While the skillet heats, roll or stretch the dough into a 14-inch circle. Remove the hot skillet from the oven and drizzle half the garlic-infused olive oil into it. Carefully place the dough into the skillet, pressing it up the edges and letting it sizzle. Brush the remaining olive oil over the dough and sprinkle with grated mozzarella and Asiago, then add the mozzarella pearls. Season with salt and pepper. Bake on the bottom rack for 12 to 14 minutes until golden. Transfer to a cutting board, drizzle with truffle oil, and top with shaved Parmesan and fresh basil. Slice and serve.