The Pizza Bianca Recipe This version is made without tomato sauce, kept moist with olive oil instead, and packed with fresh Mediterranean flavors.
Rising time:
1–1 1⁄2 hrs
Ingredients:
4 pizza bases
steps 1–5 and 12–14
1⁄4 cup extra virgin Italian olive oil
5oz (140g) Gorgonzola cheese, crumbled
12 slices prosciutto, torn into strips
4 fresh figs, each cut into 8 wedges, and peeled
2 tomatoes, seeded and diced
4oz (115g) arugula leaves
freshly ground black pepper
Method:
1 Preheat the oven to 400°F (200°C). Place the pizza bases on the greased baking sheets. Brush with half the olive oil and scatter over the Gorgonzola cheese.
2 Bake in the oven for 20 minutes, or until the bases are crisp and turning golden. Remove from the oven.
3 Arrange the prosciutto, figs, and tomatoes on top, and return to the oven for 8 minutes, or until the toppings are just warmed and the bases are golden brown.
4 Scatter over the arugula, season with plenty of black pepper, and serve at once, drizzled with the rest of the olive oil.
BAKER’S TIP:
Pizzas are delicious with or without tomato sauce. However you prefer your pizza, always remember that the toppings should be spread evenly over the base, and enough moisture added—either from tomato sauce, cheese, or good-quality extra virgin olive oil—to ensure the topping remains lubricated and appetizing.
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| Pizza Bianca Recipe |
