Make-at-home pizza is a tasty change - The Columbian

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Ordering out for pizza more often during the pandemic? Here’s a pizza that you can make at home and takes only minutes to put together. It has a creamy, garlic sauce and is a nice change from tomato-based pizzas. This recipe calls for a thin crust pizza base you can buy ready-made.

I like to keep the onion and green peppers crunchy, adding a fresh taste to the pizza. Bake yours a little longer if you prefer them more cooked.

Helpful Hints:

• Make sure the oven is at temperature before adding pizza.
• Provolone cheese or mozzarella can be used instead of Fontina cheese.
• An easy way to slice the Fontina cheese is to peel the slices with a potato peeler.
• 6 crushed garlic cloves can be used instead of minced garlic.

White Pizza

Yield 2 servings. Recipe by Linda Gassenheimer

1 10-inch thin crust pizza base

1/4 cup light cream

1/2 cup grated Parmesan cheese

3 teaspoons minced garlic

1 ounce thin sliced Fontina cheese (about 1/4 cup)

1 cup sliced onion

1 cup green bell pepper cubes, (about 1/2-inch pieces)

1 cup sliced button mushrooms

10 slices pepperoni

1/2 cup fresh basil leaves (torn into 1-inch pieces)

Preheat oven to 400 degrees. Line a baking tray with foil and place the pizza base on it. Mix cream, Parmesan cheese and garlic together. Spread evenly over the pizza base. Place the fontina cheese slices on top. Add the onion, green bell pepper and mushroom slices evenly over the pizza. Add the sliced pepperoni.

Place the baking tray on the middle shelf of the oven. Bake 15 minutes. The base should be golden and top ingredients cooked but crisp.

Remove from oven and sprinkle the basil leaves on the top.

Per serving: 671 calories (44% from fat), 32.5 g fat (13.2 g saturated, 4.4 g monounsaturated), 60 mg cholesterol, 23 g protein, 72.2 g carbohydrates, 3.8 g fiber, 944 mg sodium.

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Make-at-home pizza is a tasty change - The Columbian
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