I’ve long prided myself on my pizzas, but lately my pizza making has really taken it up a notch. I have a crust that is absolutely to die for and have perfected my technique with shaping the pizza crusts to get them just the way I love my pizza. Lately, I’ve tried a couple different variations on white pizza.
I know a few of my fellow ShopRite Potluck blog panelists have also made pizza recently using ShopRite’s Imported basing oil, and i could not resist doing the same. The oil contains a mixture of garlic, and various herbs in a oil suspension. I think it would be terrific for basting a large cut of meat, but I was eager to try it out more than I was eager to make a large roast, so pizza it was. I received a bottle of the basting oil to test out free from ShopRite and it did not disappoint. I used a combination of lowfat mozzarella, monterey jack and cheddar shredded cheese which are my favorite for white pizzas (I personally don’t care for ricotta on my pizza, and neither does Brad, my husband).
These variations include the use of ShopRite’s new basting oil, which is filled with a delicious blend of herbs. Initially i was skeptical about using this on pizza, rather than to, say, baste a turkey. But it was spectacular. I mixed it in with the shredded cheeses and it added a lovely blend of herbs to the pizza, kind of like a garlic bread feel, but with fabulous flavors from the herbs.
Also, I found that pimentos are not just for southern cheese, they are absolutely perfect on a white pizza! I’ve included the recipe here for the pizza crust I have developed and perfected – which uses dry active yeast. It’s always a winner
2 packages dry active yeast
1 1/2 tsp sugar
2 T extra virgin olive oil
3 cups all-purpose flour
1 tsp salt