2-3 cloves garlic, minced fine or pushed through a garlic press<\/li>\n<\/ul>\n1. Stir the yeast and sugar into the warm water, let stand until foamy about 5 to 10 minutes.<\/p>\n
2. In a food processor using a metal blade, add flour and salt to the bowl and turn on machine. Slowly add yeast mixture and process for one minute. Add the oil and process for another minute.<\/p>\n
3. Roll dough out onto a floured surface into a 15 inch circle. Transfer dough to an oiled pizza pan or baking tray. Let it rest for 30 minutes to give the dough a chance to rise a little. A speedier technique is to preheat your oven to 200\u00ba, place the pan in the oven and turn off the heat, leave it in there for 15 minutes.<\/p>\n
4. Preheat oven to 425\u00ba, place pizza dough on the bottom rack of the oven and bake for 5 minutes. Remove from oven, let cool a bit. Using a pastry brush (or your fingers) rub olive oil on the surface of the crust, followed by the\u00a0minced garlic. Sprinkle shredded mozzarella cheese and roasted tomatoes on top and return to oven for another 15 to 17 minutes until the cheese melts and the crust is golden brown.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
We’re big fans of white pizza around here. For those of you who aren’t in the know\u00a0– tomato sauce is omitted and replaced by olive oil and garlic. Then the pizza is topped with tomatoes, spinach, broccoli rabe, or whatever … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1238,4],"tags":[3575,2723,3574],"class_list":["post-18952","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","category-news","tag-roasting-tomatoes","tag-what-to-have-for-dinner","tag-white-pizza"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-4VG","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":19403,"url":"https:\/\/willceau.com\/news\/2015\/08\/10\/experimental-pizza\/","url_meta":{"origin":18952,"position":0},"title":"Experimental Pizza","author":"Tina Garceau","date":"August 10, 2015","format":false,"excerpt":"I found Fleischmann's Pizza Crust Yeast in the grocery store, and I thought I'd give it a shot. I pretty much followed their recipe with the exception that I pre-baked the crust for 5 minutes before adding the toppings. It was good, quick, no proofing the yeast or allowing time\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/08\/WhitePizza.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/08\/WhitePizza.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/08\/WhitePizza.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":17374,"url":"https:\/\/willceau.com\/news\/2014\/10\/13\/basil-fettuccine-with-crab\/","url_meta":{"origin":18952,"position":1},"title":"Basil Fettuccine with Crab","author":"Tina Garceau","date":"October 13, 2014","format":false,"excerpt":"I made more basil fettuccine\u00a0last week and stashed\u00a0it in the freezer for the weekend. Then all I had to do was figure out what\u00a0I was going to do with it. I\u00a0decided on\u00a0a quick San Marzano tomato and crab sauce. San Marzano tomatoes have a thicker flesh, fewer seeds, and are\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/09\/FettuccineCrab.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/09\/FettuccineCrab.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/09\/FettuccineCrab.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":19565,"url":"https:\/\/willceau.com\/news\/2015\/09\/07\/spicy-tilapia-with-tomatoes\/","url_meta":{"origin":18952,"position":2},"title":"Spicy Tilapia with Tomatoes","author":"Tina Garceau","date":"September 7, 2015","format":false,"excerpt":"What I love about this dish is it's spiciness - tilapia tends to be a mild fish so the combination of the garlic, Cajun spices and fresh tomatoes give it a little zip. It uses up\u00a0the bounty\u00a0of tomatoes in my backyard, and start to finish - can be made\u00a0in about\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/09\/Tilapia.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/09\/Tilapia.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/09\/Tilapia.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":36538,"url":"https:\/\/willceau.com\/news\/2021\/09\/20\/penne-with-baked-cherry-tomato-sauce\/","url_meta":{"origin":18952,"position":3},"title":"Penne with Baked Cherry Tomato Sauce","author":"Tina Garceau","date":"September 20, 2021","format":false,"excerpt":"This is a meatless, wonderfully flavorful pasta that's easy to throw together on a weeknight. Roast panko topped cherry tomatoes, drizzle with olive oil, and mash with a fork. Add pasta and serve - simple! 5 tablespoons olive oil 1 1\/2 pound ripe cherry tomatoes, halved 1\/2 cup panko Italian\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/09\/Penne.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/09\/Penne.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/09\/Penne.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":24157,"url":"https:\/\/willceau.com\/news\/2018\/08\/07\/rice-stuffed-tomatoes\/","url_meta":{"origin":18952,"position":4},"title":"Rice Stuffed Tomatoes","author":"Tina Garceau","date":"August 7, 2018","format":false,"excerpt":"It's that time of year, when tomatoes are at their best, and this dish is a wonderful partner for grilled chicken or fish. Short-grained rice cooked in fresh tomato puree with basil, topped with breadcrumbs and baked. The perfect recipe for those of you with a bumper crop of tomatoes!\u00a0\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/08\/StuffedTomatoes.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/08\/StuffedTomatoes.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/08\/StuffedTomatoes.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":12266,"url":"https:\/\/willceau.com\/news\/2013\/03\/19\/fettuccine-mussels-in-red-sauce\/","url_meta":{"origin":18952,"position":5},"title":"Fettuccine & Mussels in Red Sauce","author":"Tina Garceau","date":"March 19, 2013","format":false,"excerpt":"Lately I've fallen into a \"what am I going to make for dinner?\" rut. My Great Aunt Nita had a system - Monday chicken, Tuesday meatloaf, Wednesday spaghetti, Thursday pork chops, Friday fish. There were no menus to mull over, no grocery lists to make, personally I think she was\u2026","rel":"","context":"In "Glorious Food"","block_context":{"text":"Glorious Food","link":"https:\/\/willceau.com\/news\/category\/glorious-food\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/MusselsRed.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/MusselsRed.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/MusselsRed.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/18952","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=18952"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/18952\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=18952"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=18952"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=18952"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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