For a delicious white pizza (made without sauce), Thomas McNaughton makes his delicious crust with creamy fontina, salty Parmigiano Reggiano, tender squash, spicy chilies, and arugula with a slightly bitter taste.
Ingredients
- One portion of Perfect Neapolitan Pizza Dough
- Grated Parmigiano-Reggiano cheese for sprinkling
- 3/4 cup of shredded Fontina cheese
- 2 ounces of thinly sliced summer squash (about 1/2 small squash)
- One teaspoon chopped rosemary
- 1 – 2 chopped Calabrian red Chiles
- 1/2 cup arugula leaves
Directions
- Place a pizza stone on an oven rack in the oven’s upper part. The oven should be heated to 500°F for a minimum of 45 minutes. In the meantime, take this dough ball from your fridge and allow it to sit for 20 minutes.
- On a floured surface and using your fingers, push and stretch the dough to form a 10-inch-wide circle from the center to the edges; do not press onto the edge of the outermost border. Transfer the dough onto a pizza peel lightly floured. Distribute the Parmigiano Reggiano and Fontina cheeses over the dough, ensuring to leave a 1-inch margin around the edge. Then finish with the rosemary, squash, and the chiles.
- Set the oven to broil for five minutes, then lower it to 500 degrees. Place the pizza on the stone, then open and close the oven door as swiftly as possible. Bake until the top is slightly burnt and the pizza toppings are bubbling. It takes approximately 6 minutes to get a chewy crust or 8 minutes for a crisper one. Try not to open the oven’s doors during the baking. Serve the pizza with arugula just before serving.
