---------- Recipe via Meal-Master (tm) v8.04
       Title: Pete’s White Pizza
  Categories: Vegetarian, Pizza
       Yield: 4 servings
   :          For Toppings:
         1 c  sun-dried tomatoes
       1/4 c  red wine
         3 TB balsamic vinegar
         3 TB olive oil
         1    head garlic
       3/4 c  pine nuts -- toasted
       1/2 lb Fontina cheese -- sliced
   :          For Dough:
       1/2 ts sugar
         1 pk yeast
       1/3 c  yellow cornmeal
       1/2 ts salt
         2 c  all-purpose flour
         1 c  warm water (110-115 F)
     1 1/2 TB olive oil
   :          For Pesto:
         2 c  firmly packed chopped fresh
   :          basil leaves
       1/4 c  pine nuts
       1/2 c  grated Parmesan cheese
         3    cloves garlic -- chopped
         1 ts salt
       3/4 c  olive oil
   Prepare Toppings: Put the sun-dried tomatoes in a
   small bowl and cover with hot tap water. Let soak,
   stirring occasionally, for 30 minutes. Drain and pat
   dry. Put back in the bowl and add the red wine,
   balsamic vinegar, and olive oil and let sit, stirring
   occasionally, at least 1 hour.
   Wrap the head of garlic in aluminum foil and roast in
   oven at 400F for about 30 minutes. Leave garlic in
   foil and refrigerate until cool, about 30 minutes.
   When cool, carefully peel cloves and slice into halves
   or thirds, and set aside.
   Make dough: In a stand mixer fitted with a dough hook,
   combine the sugar, yeast, cornmeal, salt, and 1 cup of
   the flour, and mix for 15 seconds on a medium-low
   speed. While dry ingredients are mixing, combine water
   and oil. While motor continues to run, slowly add
   liquid ingredients in a steady stream. Then add
   remaining 2/3 cup flour in 1/3-cup incremenmts, and
   mix until stiff dough forms and pulls away from sides
   of bowl. Knead for 2 minutes more. Put dough in a deep
   and cover with plastic wrap. Let dough rise in a warm
   place 1 hour, or until doubled in bulk.
   While dough is rising, make the pesto: Put garlic,
   Parmesan cheese, salt, and pine nuts in a food
   processor or blender and process until coarsely
   chopped and well mixed. Add basil and 2 or 3
   tablespoons of the oilve oil and pulse until a thick
   paste forms. Add half of the remaining oil and process
   for about 10 seconds until all basil is chopped fine
   but not pureed. Transfer pesto to a bowl and stir in
   the remaining olive oil.
   Assembly: Preheat oven and baking stone to 450F. When
   the dough is ready, punch it down and roll it out on a
   lightly floured surface to a thin disk about 16-18
   inches in diameter. Fold the outer edge in about 1/2
   an inch and pinch down to seal. Spread pesto evenly
   over crust. Space sun-dried tomatoes evenly across the
   crust, skin side up. Sprinkle pine nuts and roasted
   garlic slices evenly over pizza, then top with Fontina
   slices, spaced evenly. Sprinkle a little cornmeal on
   the baking stone. Carefully transfer the pizza to the
   baking stone and reduce heat to 400F. Bake until the
   crust is golden and the cheese is brown and bubbly,
   about 20 minutes. Let cool for a few minutes before
   slicing. Serves 4 as an entree.
   Recipe By     : Pete
                                         Date: 09/26/96