This is an amazingly easy pizza recipe that’s light and delicious. This is a white pizza, meaning that there is no tomato sauce, only cheese and toppings. The caramelized onions add sweetness and the peppadew peppers add a hit of acidity which cuts through the richness of the cheese. A few chives tossed on at the end gives the pizza a light freshness.
I fermented the dough for this recipe – it’s easier than it sounds, and it greatly increases the lightness and quality of the final crust. It takes a few days, but most of that is just sitting in the fridge. This is a great dough to make on a Sunday then easily toss together your pizza on, say, Wednesday. If you don’t want to go through the hassle of fermenting, simply let the dough rest for 30 minutes after step 5, then roll it out and top it as you normally would.
