Pizza bianco
Number: 4 persons
Complexity: easy
Working time: 30 min
Total preparation: 2 hours (including dough rising time).
Ingredients
Pizza Dough:
350 gr wheat flour
20 g polenta
1 bag of dry yeast (7 grams)
2 tsp salt
2 tbsp olive oil (+ oil for greasing)
250 ml lukewarm water
Pinch of sugar
Optional: 4 tsp polenta
Garlic oil:
3 - 4 cloves of garlic
50 ml olive oil
Italian ham filling:
100 grams Italian ham
half a bag of arugula (75 grams)
100 g grated cheese
some garlic oil
pul biber to taste
some coarse sea salt
Gorgonzola filling:
100 grams of gorgonzola
half a bag of arugula (75 grams)
50 g grated cheese
some garlic oil
pul biber to taste
some coarse sea salt
Other supplies
Baking paper
We made two white pizzas this evening; 1 with gorgonzola-rocket and 1 with Italian ham-rocket. But let yourself go and make a pizza according to your own imagination.
Mis en place
Garlic oil: squeeze 3 to 4 cloves of garlic and add this to 50 ml olive oil (extra virgin)
Preparation
Pizza Bottom:
Place the yeast in a small bowl with part of the 250 ml lukewarm water and a pinch of sugar (provides food for the yeast) and stir. This mixture should become foamy, then you know that the yeast is working.
Place the flour, yeast mixture, polenta, olive oil in a bowl and stir with a wooden spoon (or hand mixer with dough hooks).
Add the water little by little (perhaps 250 ml is too much) and mix by hand until a soft and elastic dough forms.
Knead for at least 10 minutes.
Place the dough in a lightly oiled bowl, brush the top with oil as well, cover with a damp tea towel and let rise at room temperature for at least 1 hour until the dough has doubled in volume.
Preheat the oven to 250 degrees with the baking trays in it.
After rising, take the dough out of the bowl and knead it on a clean, floured work surface for a few more minutes. Divide into two portions and roll out each half into a round/rectangular piece. Sprinkle 2 sheets of baking paper with the polenta and place the dough on it.
Brush the pizzas with the garlic oil.
Put 1 grated Gouda cheese on pizza.
Place 2 pieces of gorgonzola and a little grated Gouda cheese on the pizza.
Add pul biber to taste on both pizzas.
Remove the hot baking tray from the oven and slide the baking paper with pizza onto the tray.
Bake the pizzas for 12-14 minutes until crispy (the cheese should bubble and turn golden brown).
Remove pizza 1 from the oven and top with torn Italian ham and the arugula and cut into pieces.
Remove pizza 1 from the oven and cut into wedges.
KPK/21Mar18