I love pizza. Columbus, OH has some great pizzerias like the orignial Massey's Pizza, the original Donato's, and the original Casa di Pizza. There came a time when the red sauce affected my stomach so I created my own pizza that I could eat. I made "White Pizza" after a pizza I saw on foodTV. Avalanche Pizza 329 East State St, Athens, OH 45701 won "Best Pizza in the United States of America" World Pizza Championships in Salsamaggiore Italy, 2004 for their "The Godzilla". This is my take and everyone loves it! "Try it...You'll like it!" Hector Boiardi aka Chef Boyardee® Cleveland, OH.
1Preheat oven to 425°F and set the racks: 1 2nd from the botton slot and the other directly above that one if you have 2 pizza pans that won't fit on the same rack.
2Making the Pizza Dough:
Dissolve yeast in warm water in large bowl. Stir in half of the flour, the oil, salt and sugar. Stir in enough remaining flour to make dough easy enough to handle. Turn dough onto lightly floured surface; knead about 10 minutes or until smooth and elastic. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover and let rise in warm place 20 minutes. Gently push fist into dough to deflate.
3Optional (do not start oven if this step is used):
Cover and refrigerate at least 2 hours but no longer than 48 hours, deflating dough occasionally.
4Prepping Pizza Pan:
Sprinkle evenly (optional), 1t cornmeal on greased round pizza baking sheet (vegetable shortening). Half the dough and spread it on pizza pan, evenly with greased hands. Excess should become a thicker edge on crust.
5Making the Parmesan Sauce:
Melt stick of unsalted butter (1/2 cup) in a saucepan on medium low heat. Do not burn butter. Add parmesan cheese, slowly and milk, slowly, stirring to blend. If sauce is too thin, add a tablespoon at a time, all-purpose flour, mixed in milk so not to make it lumpy. Add garlic powder and blend in evenly. Taste to test if you need to increase. Add nutmeg.
6Spread 1/2 cheese sauce with a large spoon or spatuala, on 1 pizza round, then the other pizza round, keeping about a half inch of the rim, clear of the cheese sauce.
7Half the spinach and shred it evenly ontop of cheese sauce on 1 pizza round then the other half on the 2nd pizza round.
8Half the tomatoes and place randomly ontop of the spinach layer on 1 pizza round then the other half on the 2nd pizza round.
9Optional chicken layer: Half the chicken and place randomly ontop of the tomato layer on 1 pizza round then the other half on the 2nd pizza round.
10Optional mushroom layer: Half the mushrooms and place randomly ontop of the tomato (chicken) layer on 1 pizza round then the other half on the 2nd pizza round.
11Half the green peppers and place randomly ontop of the tomatoes (chicken, mushrooms) layer on 1 pizza round then the other half on the 2nd pizza round.
12Half the onions and place randomly ontop of the green peppers layer on 1 pizza round then the other half on the 2nd pizza round.
13Half the shredded mozzarella cheese and sprinkle ontop of the onion layer on 1 pizza round then the other half on the 2nd pizza round.
14Sprinkle the basil or oregano or Italian seasoning mix ontop of each pizza round.
15Position on racks and bake for 15-20 minutes or until golden brown.