Recipe courtesy of John Taconelli

Tacconelli's White Pie

  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: One 14-inch pie
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Ingredients

Pizza:

Cornmeal, for the pizza peel

12 ounces pizza dough, at room temperature

8 ounces part-skim mozzarella cheese, sliced 

Table salt and freshly ground black pepper

Granulated garlic, for seasoning

Olive oil, for drizzling

Nonstick cooking spray

Toppings:

Sauteed garlicky spinach, for topping, or 4 to 6 whole canned tomatoes, drained

Directions

Special equipment:
a pizza peel and metal pizza pan
  1. Preheat the oven to 450 degrees F. Sprinkle the cornmeal on a pizza peel. Stretch the pizza dough into a 14-inch round.
  2. Scatter the mozzarella slices across the dough and dust with some salt, pepper and lots of granulated garlic. Drizzle the olive oil over the top.
  3. If topping the pie with spinach, scatter it across the pie. If topping the pie with tomatoes, squeeze as many as you like through your hands right on top of the cheese.
  4. Spray a metal pizza pan with nonstick cooking spray. Slide the pizza from the peel onto the pan. Bake the pizza until crisp and bubbling, about 20 minutes, or longer for desired doneness.

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