White Pizza

Deep Kamal Singh

Shorty’s Pizza

It takes 3 days to create the New York style dough for each pizza crust at Shorty’s. Dough filled proofing pans can be seen stacked in fridges upon entering its corner location. Characteristic chewy thin crust provides the perfect base for this mixture of cheeses balanced with bright zingy lemon notes and a generous swirl of pesto and fresh piquant arugula. 

For Shorty’s dough recipe see ciaowinnipeg.com.

Ingredients

Garlic Ricotta

1 cup fresh ricotta 

1/8 cup fresh lemon juice

zest of 1 lemon

1/8 cup olive oil 

1 head of garlic, minced

1 Tbsp kosher salt

1 Tbsp freshly ground black pepper

Lemon Vinaigrette

1/4 cup fresh lemon juice

1/8 cup red wine vinegar

3 Tbsp Dijon mustard

1 Tbsp honey

1 Tbsp kosher salt

1/2 cup canola oil

1/2 cup olive oil

Pesto

3/4 cup olive oil

10 basil leaves

2 cups arugula

2 garlic cloves

2 Tbsp kosher salt

1/4 cup Grana Padano cheese 

1/2 cup sunflower seeds

White Pizza

3 Tbsp olive oil

1 cup ball Fior Di Latte sliced in 6 

Shredded mozzarella, handful

1 cup garlic ricotta

3 Tbsp pesto

2 Tbsp lemon vinaigrette

grated parmesan cheese, half handful

arugula, handful  

8 Tbsp sesame seeds

Method

Garlic Ricotta 

Combine all ingredients into a bowl and mix well.

Lemon Vinaigrette

1.  With a hand blender, blitz all ingredients together except oils.
2.  Combine both canola and olive oils.
3.  Slowly add oil mixture while using a hand blender to emulsify the dressing.

Pesto

1.  In a food processor blitz sunflower seeds and Grana Padano cheese until well chopped and mixed.
2.  Add garlic and blitz for another 10 seconds.
3.  In another container add basil, arugula, salt, and olive oil and blitz with a hand blender.
4.  Combine sunflower mix and basil mix and fold together until well combined.

Pizza Assembly

1.  Preheat the oven to 550°F with a pizza stone inside.
2.  Flour the dough ball and spread the dough by hand to desired size, moving quickly as dough expands.
3.  Place onto a wooden pizza peel to add toppings.
4.  Add olive oil around the dough as a base.
5.  Sprinkle sesame seeds around the edge.
6.  Evenly distribute Fior Di Latte cheese, mozzarella and garlic ricotta on top.
7.  Transfer to oven with pizza peel and bake for 10 minutes on pizza stone.
8.  Lower heat to 180°F and bake for 10 more minutes before removing from the oven.
9.  Mix 2 tablespoons of lemon vinaigrette with a handful of arugula.
10.  Garnish with pesto, mixed arugula and parmesan. 

Yield 1 pizza