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Pizza Bianca
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Nutrition Analysis
| Calories | 492 |
| Total Fat | 32g |
| Saturated Fat | 17g |
| Cholesterol | 72mg |
| Sodium | 773mg |
| Carbohydrates | 32g |
| Dietary Fiber | 4g |
| Protein | 23g |
| Calcium | 412mg |
1 pound white or whole-wheat pizza dough
2 tablespoons olive oil, plus more to brush baking sheet
2 teaspoons minced garlic
8 ounces Cabot Mild Cheddar, grated (about 2 cups)
2 tablespoons coarsely chopped fresh rosemary leaves or 1/4 cup torn fresh basil leaves
1. Place rack in lower third of oven and preheat oven to 450°F. Brush large baking sheet generously with oil.
2. On floured work surface, roll dough out into rectangle the size of baking sheet, letting it rest for several minutes if it becomes too springy to work with. Transfer to prepared baking sheet.
3. In small skillet, heat oil over medium heat; add garlic and cook, stirring, until garlic is fragrant and just beginning to color, about 1 minute. Immediately brush mixture all over top of dough.
4. Sprinkle with cheese and scatter rosemary or basil on top. Bake for 12-15 minutes, or until golden on top and browned underneath. Serve hot or at room temperature.
