Pizza Bianco

Crust Recipe:
1 1/2 pk Dry yeast
1 ts Sugar
1 c Warm water (105 F to 115 F)
1 ts Salt
2 1/2 c (or more) all-purpose flour
2 tb Vegetable oil
1 lb Fontina or Gruyere cheese; grated

Sauce Recipe:
1/3 c Olive oil
1 lg Shallot
4 lg Garlic cloves
1/2 ts Dried oregano; crumbled
1/2 ts Dried basil; crumbled
1/2 ts Dried parsley; crumbled
1/2 ts Crushed dried red pepper flakes
1/4 ts Dried thyme; crumbled
1/4 ts Freshly ground pepper

Sprinkle yeast and sugar over water in large bowl of heavy-duty
mixer; stir to dissolve. Add salt and mix to blend. Add 2 1/2 cups
flour and oil and mix until dough forms ball and cleans sides of
bowl, adding more flour 1 Tbs at a time if necessary, about 5
minutes. Continue mixing until dough is smooth and elastic, about 10 minutes. Cover dough and let stand in warm draft-free area 1 hour.

Mix all remaining ingredients except cheese in processor until smooth, stopping to scrape down sides of bowl, about 1 minute. (Sauce can be prepared 5 days ahead, covered and refrigerated.)

Turn dough out onto lightly floured surface. Divide in half. Pat
each half into round. Let stand 10 minutes.

Preheat oven to 475 F. Roll each round out on lightly floured
surface into circle 1/8-inch thick. Transfer to cake rack or any
flat perforated pan. Spread with sauce. Sprinkle with cheese. Bake on rack until edges of pizzas are lightly browned, about 10 minutes.

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