Pizza Bianca With Scamorza And Shaved Celery Root Recipes

SMOKED SCAMORZA, SPINACH AND PANCETTA PIZZA

Steps:

• Preheat the oven to 500 degrees F. Place a rack on the highest level and leave space on the bottom of the oven for easy access.
• Place the pancetta in a large skillet set over medium-high heat. Cook the pancetta, stirring often with a wooden spoon, until crispy, about 8 minutes. Drain half of the fat. Add the spinach and turn off the heat. Stir until the spinach wilts. Set aside.
• Dust an upside-down rimmed baking sheet with the flour. Gently stretch the pizza dough and place on the dusted tray. Continue to stretch out to 1/4-inch thick leaving it a little thicker around the edges. Sprinkle the dough with half of the cheese. Spoon the spinach mixture over the cheese layer and top with the remaining cheese. Place the sheet tray directly on the bottom of the oven and bake for 5 minutes. Move the tray to the top shelf and finish cooking until golden brown and the crust is cooked, 5 minutes.
• Meanwhile, in a medium skillet, heat the olive oil over medium heat. Crack the eggs in the oil and cook until the whites are set and the yolks are still runny, about 3 minutes. Top the pizza with the eggs and serve.

PIZZA BIANCA

Steps:

• Position the oven rack in the center of the oven and preheat to 450 degrees F.
• Roll out the dough on a lightly floured work surface to 1/2-inch thick. Transfer the dough to a heavy large baking sheet. Using a fork, pierce the dough all over. Drizzle the oil over the dough. Sprinkle with the thyme and salt. Bake until golden, about 15 minutes.

SEA SALT AND ROSEMARY PIZZA BIANCA BITES WITH MORTADELLA AND MOZZARELLA

Steps:

• Dissolve yeast in 1/4 cup warm water in a bowl; add sugar, stir, and let sit until foamy, about 10 minutes.
• Mix 3 1/2 cups flour with rosemary and kosher salt in the bowl of a stand mixer. Pour the yeast mixture into flour mixture; slowly add 11 ounces warm water and mix until dough holds together and pulls away from the sides of the bowl.
• Grease a large glass bowl with 1 tablespoon olive oil. Place dough in the bowl, turning once to coat with oil. Cover bowl with plastic wrap and place into a cool oven with the oven light on until dough has doubled in size, about 1 1/2 hours.
• Line a rimless baking sheet with parchment paper. Sprinkle 2 tablespoons flour over parchment paper. Turn risen dough onto the parchment paper and flatten it gently with your hands, forming a 9x13-inch rectangle.
• Place baking sheet into the oven, with the oven light on, until dough has risen, another 1 1/2 hours.
• Drizzle the remaining 2 tablespoons of olive oil over dough and top with coarse sea salt.
• Position your oven rack slightly lower than center, and place a baking stone on the rack.
• Preheat oven to 450 degrees F (230 degrees C). Gently slide the parchment off of the sheet pan and onto the baking stone.
• Bake dough in the preheated oven for 8 minutes. Gently lift the crust using a pizza peel or large spatula and pull the parchment paper out so that the crust is directly on the baking stone.
• Continue to bake until crust is golden brown, 15 to 16 minutes more. Transfer crust to a cooling rack to cool completely, at least 30 minutes.
• Slice the crust into small squares. Cut each square in half horizontally so that you have a top and a bottom. Fold a mortadella slice in half and then in half again; place on top of the pizza bottom. Layer a basil leaf on top of mortadella and top with a mozzarella slice. Add the pizza top and secure with an appetizer pick. Repeat with remaining ingredients.

PIZZA BIANCA

Steps:

• Preheat oven to 500 degrees. Lightly dust a work surface, rolling pin, and a baking sheet with flour. Roll dough out to a 13-inch round and transfer to sheet.
• In a small bowl, stir together ricotta, 1 tablespoon oil, and garlic; season with salt and pepper. Spread ricotta mixture on dough, leaving a 1/2-inch border. Top with mozzarella, then Parmesan. Brush 1 teaspoon oil on edge of dough. Bake until crust is golden and cheese is melted and browned in spots, 12 to 14 minutes. In a small bowl, toss arugula with 1 teaspoon oil and season to taste with salt and pepper. Top pizza with arugula and serve.