Bianca Pizza
Chef Chris Bodington of Not Your Average Joe's, Needham, MA
Adapted by

My two-and-a-half-year-old son, Jeremy, is just starting to eat "real people food," so the challenge is to prepare a meal that not only meets his taste re-quirements but pleases his parents as well. Of course, most all kids love pizza, and the asiago cheese in this recipe adds a tang that grown-ups will appreciate.


  • 8 ounces of your favorite pizza dough
  • 1 tomato, sliced
  • 4 ounces shredded mozzarella
  • 3 ounces shredded asiago cheese
  • 2 to 3 basil leaves, sliced
  • olive oil for drizzling

Set a pizza stone on the lower oven rack. Preheat the oven to 450° F.

Roll the dough into a 10" circle. Gently place the dough on a pizza peel dusted with cornmeal. Sprinkle dough first with mozzarella, then spread evenly with tomato slices, and follow with shredded asiago.

Slide pizza on the stone. Bake in the preheated oven 5 to 7 minutes or until crisp and golden brown. Remove from the oven, drizzle with olive oil, and then sprinkle with the chiffonade of basil. Cut the pizza into 8 slices. Serve immediately.

Makes one 10" pizza.



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