It seems fitting that our last supper in our old place was the same as our first meal in our new place.
Here's the difference and why it's pretty perfect.
Our last supper in a house neither of us loved, but we did our best to make home, was take-out. It was fine, but so not special and something I quickly ordered because the Boy had been in meetings all day and hadn't eaten AND we still had a ridiculous amount of packing to do.
The only similarity between our last supper and our first supper were that both were pizza.
As we drove home from picking up the pups from the dog walkers, we thought about our options. And while our new neighborhood is great for many reasons, having good restaurant options that aren't fast food or a pub is not one of them. Having eaten take-out almost every night for the past week it was honestly the last thing I wanted, even though I wasn't exactly keen on cooking, especially in a kitchen that hadn't even been fully unpacked and set-up yet.
So I thought for a minute about I could possibly cook without needing to open a box and pizza was the first thing that popped into my head. Now I would typically never use pre-made dough, but is was 6pm and we were hungry, so with a quick stop at our local grocery store for a few key ingredients (dough and shredded mozzarella since I didn't know where the grater was yet) we headed home for a quick and easy pizza dinner.
I made two pizzas, the first being a white pizza. We had a ton of cheese that moved from the old place to the new place and in an effort to use some of it up, I figured why not make a tasty white pizza. In my mind this was to be a Quattro Formaggi pizza, but as I made it it ended up with five and Cinque Formaggi just doesn't have the same ring. So I present, drumroll please, Pizza Bianca.
You should note that my intention was to use fresh basil instead of the oil, but they were out at our local store. So when I saw the basil infused oil I figured it could work, lucky for me it was delicious, but in lieu of the oil you could and should use fresh basil leaves.
All in all it was the perfect meal for our first night in the new home.
A simple and delicious pizza that can be made with any number of cheeses you may find in your cheese drawer.
- 1/2 lb ball pizza dough
- 1 Tbsps garlic oil
- 1 cup shredded mozzarella
- 1/4 cup crumbled goat milk cheddar
- 2 slices provolone - diced
- 2 Tbsps grated parmigianno reggiano
- 2 Tbsps mascarpone
- 1 Tbsp basil oil
- sea salt & fresh cracked black pepper
1. Preheat oven to 450F. On a lightly floured surface, roll out your ball of dough until it is very thin and fits onto a lightly oiled cookie sheet or pizza pan. If the dough keeps springing back, let it rest for a couple minutes before you go at it again. Place the dough on the pan. 2. Brush the garlic oil onto the dough. Top with an even layer of mozzarella cheese and the rest of the cheeses. Finishing by scattering small dollops of mascarpone evenly over the pizza. 3. Drizzle with basil oil and sprinkle with salt and pepper. Place into the oven and bake for 15 minutes or until the cheese is golden and bubbly and the bottom of the crust is nicely browned.4. Remove the pizza from the oven and transfer to a cutting board to cool for 5 minutes before cutting and serving.
DetailsPrep time: Cook time: Total time: Yield: 1 pizza