Pairs well with Ann Ziata's White and Green Deep Dish Pizza
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Ann Ziata's White and Green Deep Dish Pizza
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A unique deep dish pizza with a focus on vegetarian ingredients, featuring a homemade dough, white sauce, and a variety of greens and cheeses.
00:40:00 total
Serves 8
hard
Vegetable Highlight
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Ingredients
- all-purpose flour - watch the video to see
- cornmeal - watch the video to see
- sugar - watch the video to see
- salt - watch the video to see
- yeast - 3 teaspoons (3 teaspoons)
- semolina flour - watch the video to see (higher in protein)
- corn oil - watch the video to see
- cold butter - watch the video to see
- milk - watch the video to see (for béchamel sauce)
- fennel seeds - watch the video to see (for béchamel sauce)
- peppercorns - watch the video to see (for béchamel sauce)
- clove - 1 (one single, for béchamel sauce)
- bay leaf - 1 (for béchamel sauce)
- nutmeg - watch the video to see (for béchamel sauce)
- provolone cheese - watch the video to see
- mozzarella cheese - watch the video to see
- kacho cavalo cheese - watch the video to see (mozzarella substitute)
- granap padana cheese - watch the video to see (like parmesan, nuttier and crumblier)
- hen of the woods mushroom - watch the video to see
- cremini mushrooms - watch the video to see
- Swiss chard - watch the video to see (blanched and shocked)
- kale - watch the video to see (blanched and shocked)
Instructions
- Prepare the Dough: Combine all-purpose flour, cornmeal, sugar, salt, yeast, semolina flour, and corn oil. Incorporate cold butter until the mixture is pebbly, then let rest.
- Make the Béchamel Sauce: Infuse milk with fennel seeds, peppercorns, clove, and bay leaf. Prepare a roux and combine with the infused milk. Finish with nutmeg.
- Prepare the Toppings: Sauté mushrooms with garlic oil, white wine, and shioji. Blanch and shock Swiss chard and kale, then sauté to remove moisture.
- Assemble and Bake: Layer the dough with cheeses, greens, mushrooms, and béchamel sauce. Bake in a preheated oven at 425°F for 40 minutes.
