White Pie Recipe

PIZZAS

1. 1

   In a large mixing bowl, whisk together the flour (2 1/2 cups), instant yeast (2 tsp), sugar (1 tsp), and salt (1 tsp).

2. 2

   Add warm water (1 cup) and olive oil for dough (1 tbs); mix until a shaggy dough forms.

3. 3

   Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

4. 4

   Place the dough in a lightly oiled bowl, cover, and let rise until doubled, about 60 minutes.

5. 5

   While the dough rises, preheat the oven to 500°F (260°C) with a pizza stone if using one.

6. 6

   Toss delicata squash slices (2 cups) with olive oil for roasting (2 tbs) and a pinch of salt; spread on a parchment-lined baking sheet and roast for 12-15 minutes until tender and lightly caramelized.

7. 7

   Toss broccolini (2 cups) with a small amount of olive oil (about 1 tbs), salt, and pepper; roast on another sheet for 6-8 minutes until just tender.

8. 8

   Gently deflate the risen dough and divide into two equal portions. On a floured surface, shape each into a 12-inch circle.

9. 9

   Place a round on a floured pizza peel or a parchment-lined baking sheet. Lightly brush the crust with a touch of olive oil and season with a pinch of salt.

10. 10

    Spread ricotta cheese (0.5 cup) across the two crusts by distributing about 1/4 cup per crust in dollops.

11. 11

    Distribute mozzarella (2 cups) and fontina (0.5 cup) evenly between the two pizzas.

12. 12

    Dollop Journeyman nduja (3 tablespoons total) over the two pizzas, dividing about 1 1/2 tablespoons per pie.

13. 13

    Top each pizza with half of the roasted delicata squash and half of the roasted broccolini.

14. 14

    Bake in the preheated oven until the crust is golden and the cheese is melted and bubbling, about 8-12 minutes depending on oven.

15. 15

    Remove pizzas from oven; finish with a light sprinkle of finishing salt and a drizzle of olive oil if desired.