Pizza Bianca Recipes

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PIZZA BIANCA



Pizza Bianca image

This pizza stars 3 cheeses melted on a crisp crust. Top with peppery arugula for a better-than-delivery dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 9

All-purpose flour, for dusting and rolling
1 pound pizza dough, thawed if frozen
1/2 cup whole-milk ricotta cheese
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 garlic clove, minced
Coarse salt and ground pepper
1 1/2 cups shredded mozzarella (6 ounces)
1/3 cup grated Parmesan or Pecorino Romano (1 ounce)
2 ounces baby arugula (2 cups)

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.

Nutrition Facts : Calories 492 g, Fat 24 g, Fiber 2 g, Protein 26 g

ITALIAN PIZZA BIANCA/WHITE



Italian Pizza Bianca/White image

This White Pizza Recipe also known as Pizza Bianca, an easy tasty pizza made with pancetta, mozzarella, parmesan flakes and arugula.

Provided by Rosemary Molloy

Categories     Appetizer     main dishes

Time 25m

Number Of Ingredients 6

1 pizza crust (homemade or store bought)
3/4 cup pancetta (chopped)
1 cup firm mozzarella (shredded)
1-2 tablespoons flaked fresh parmesan cheese (flake with a potato peeler)
1 cup fresh arugula ( if the leaves are large cut in half)
1-2 tablespoons olive oil

Steps:

  • Pre-heat oven to 425-450F (225-250C). Lightly oil a 12 inch pizza pan (30 cm).
  • Prepare your pizza dough, whether you are making Homemade or store bought. Place the dough on a pizza pan or even a cookie sheet will work, stretch the dough to form your desired shape, top with the cubed pancetta and a drizzle of olive oil, and bake for approximately 10-12 minutes or until crust is golden and baked.
  • Remove the pizza from the oven and top with the shredded mozzarella cheese, bake for approximately 3 minutes or until the cheese has melted. Remove from the oven, top with arugula (rocket) and sprinkle with flakes of parmesan. Serve while hot. Enjoy!

Nutrition Facts : Calories 328 kcal, Carbohydrate 47 g, Protein 17 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 955 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

PIZZA BIANCA



Pizza Bianca image

This is a recipe for a simple Italian flatbread adorned with rosemary, olive oil, and salt. The dough comes together in a food processor.

Provided by Rhoda Boone

Categories     Bread     Brunch     Kid-Friendly     Dinner     Lunch     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 1 approximately 11 x 16 inch pizza

Number Of Ingredients 9

3 cups all-purpose flour, plus more for parchment
1 teaspoon white granulated sugar
2 teaspoons kosher salt
1 1/2 teaspoons instant yeast (also called bread machine or rapid rise yeast)
4 tablespoons olive oil, divided
1 tablespoon roughly chopped fresh rosemary
1 teaspoon coarse sea salt like Maldon or fleur de sel
Special equipment:
a pizza stone or double stack of baking sheets

Steps:

  • Combine flour, sugar, and salt in the bowl of a food processor fitted with a metal blade. Pulse until well combined. Add yeast and pulse again. Add 1 tablespoon olive oil and 1 1/2 cups room temperature water. Process for 15 seconds, scrape down sides. Process 15 seconds more, until mixture is thoroughly combined. Mixture will be very wet, sticky, and fluid.
  • Coat a large bowl with 1/2 tablespoon olive oil. Scrape dough into bowl with spatula and toss in oil. Flip dough over and top with another 1/2 tablespoon oil.
  • Cover with plastic, then a towel, and let rise in a warm area until almost tripled in volume, 2 to 2 1/2 hours. Alternately, before rising you can refrigerate the dough overnight. Let come to room temperature the next day, then let rise until almost tripled in volume, 2 to 2 1/2 hours. Meanwhile, move a rack to middle of oven and place pizza stone or an inverted double stack of baking sheets on top. Preheat oven to 500°F for at least 1 hour before baking.
  • Line a rimmed baking sheet with parchment and sprinkle with flour. Scrape dough onto parchment and stretch dough to outer corners of baking sheet, creating a rectangle. If dough stretches back, allow to rest 5 to 10 minutes before stretching again. Once rectangle is formed, allow to rest 5 to 10 minutes until slightly puffed. Stipple the surface using fingertips, then use a fork to prick the dough all over, 20 to 30 times. Drizzle with 1 tablespoon oil and sprinkle with rosemary.
  • Bake 5 minutes until firm, remove pan, slide pizza from parchment onto a pizza peel or cutting board, and slide back onto pizza stone. Discard parchment. Bake until golden brown and crispy, 8 to 12 minutes more.
  • Transfer to a cutting board, then cut into slices. Drizzle with the remaining tablespoon of olive oil, sprinkle with sea salt, and serve immediately.

PIZZA BIANCA



Pizza Bianca image

Recipe from Cook's Illustrated. This is a VERY wet dough! It will not roll, so don't try. Recipe is designed for an 18x13 baking sheet; a smaller pan can be used but will need a longer baking time. If you don't have a pizza stone, set the rack in the lowest position, preheat oven to 500, and bake an additional 3-5 minutes.

Provided by DrGaellon

Categories     Low Cholesterol

Time 3h54m

Yield 8 serving(s)

Number Of Ingredients 8

15 ounces unbleached all-purpose flour (3 cups)
13 1/2 ounces water, room temperature (1 2/3 cups)
1 1/4 teaspoons table salt
1 1/2 teaspoons instant yeast
1 1/4 teaspoons sugar
5 tablespoons extra virgin olive oil
1 teaspoon kosher salt
2 tablespoons whole fresh rosemary leaves

Steps:

  • Place towel under stand mixer to prevent wobbling. Mix flour, water and table salt in bowl of stand mixer fitted with dough hook, on low speed, until no dry flour remains, 3-4 min, scraping sides and bottom of bowl occasionally. Stop mixer and allow to stand 20 minutes.
  • Sprinkle yeast and sugar over dough. Knead on low speed until fully combined, 1-2 minutes. Scrape sides and bottom of bowl, then turn speed up to high and knead until dough is glossy, smooth and pulls away from sides of bowl, 6-10 minutes. (Dough will only pull away while mixer is running; once mixer is stopped, it will fall back to sides.).
  • Smear large bowl with 1 tbsp olive oil with fingers, scraping excess onto a rubber spatula. Use oiled spatula to transfer dough to oiled bowl. Pour 1 tbsp oil over dough. Flip dough once to cover thoroughly with oil. Cover tightly with plastic wrap. Allow to rise at room temperature until nearly tripled in size, 2 to 2 1/2 hours.
  • One hour before dough is ready, place oven rack in the middle of the over and position pizza stone on rack. Heat oven to 450.
  • When dough is risen, coat rimmed baking sheet or jelly roll pan with 2 tbsp oil. Using rubber spatula, turn dough out onto sheet, along with any oil in bowl. Use fingertips to spread dough to edges of pan, being careful not to tear it. (Dough will not reach corners snugly. If dough resists stretching, allow it to rest 5-10 minutes before trying again.) Let dough rest in pan 5-10 minutes, until bubbly. Prick surface 30-40 times with dinner fork. Sprinkle with kosher salt.
  • Bake 10-15 minutes. Sprinkle top with rosemary and rotate pan, then bake another 10-15 minutes, until golden brown. Transfer to cutting board and brush with remaining 1 tbsp olive oil. Slice and serve immediately.

Nutrition Facts : Calories 275.1, Fat 9, SaturatedFat 1.3, Sodium 584.5, Carbohydrate 41.9, Fiber 1.7, Sugar 0.8, Protein 5.8

CAST IRON PIZZA BIANCA



Cast Iron Pizza Bianca image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 55m

Yield 2 to 4 servings

Number Of Ingredients 9

1 pound frozen bread dough, thawed and risen
1/4 cup garlic-infused olive oil
2/3 cup grated mozzarella
1/3 cup grated Asiago cheese
5 to 6 mozzarella pearls
Kosher salt and freshly ground black pepper
2 teaspoons truffle oil
1/4 cup shaved Parmesan
1/4 cup fresh basil

Steps:

  • Preheat the oven to 500 degrees F. Place a 12-inch cast-iron skillet in the oven to preheat for 20 to 25 minutes.
  • Meanwhile, roll or stretch the dough into a 14-inch circle. Remove the preheated skillet from the oven. Drizzle half the garlic-infused olive oil into the skillet, then carefully transfer the dough to the skillet, pressing it up the edges and letting it sizzle. Brush the remaining olive oil on the dough. Sprinkle the grated mozzarella and Asiago on the dough, then top with the mozzarella pearls. Sprinkle with a pinch of salt and pepper. Bake on the bottom rack of the oven until golden, 12 to 14 minutes.
  • Transfer to a cutting board, then drizzle with the truffle oil, top with shaved Parmesan and lots of fresh basil. Cut into slices and serve.

PIZZA BIANCO



Pizza Bianco image

Here's the perfect pizza for cheese lovers. Served with a green salad, it makes a satisfying meal. You can use store-bought dough if you don't have a bread machine.-Christine Omar, Harwich Port, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 12-16 slices.

Number Of Ingredients 18

DOUGH:
1 cup water (70° to 80°)
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon salt
3 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
TOPPING:
2 cups sliced fresh mushrooms
1/2 cup chopped onion
3 tablespoons olive oil
3 garlic cloves, minced
2 tablespoons minced fresh basil
FILLING:
2 cups shredded part-skim mozzarella cheese
1 cup (8 ounces) ricotta cheese
1/4 cup grated Romano cheese
1 tablespoon minced fresh parsley

Steps:

  • In bread machine pan, place dough ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes. Press dough into a 13x9-in. baking dish coated with cooking spray; build up edges slightly. , In a large skillet, saute mushrooms and onion in oil for 3-5 minutes or until onion is crisp-tender. Add garlic; cook 1 minute longer. Stir in basil. , In a small bowl, combine the filling ingredients; spread over crust. Sprinkle with vegetable topping. , Bake at 400° for 35-45 minutes or until crust is golden brown.

Nutrition Facts : Calories 385 calories, Fat 16g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 512mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

SEA SALT AND ROSEMARY PIZZA BIANCA BITES WITH MORTADELLA AND MOZZARELLA



Sea Salt and Rosemary Pizza Bianca Bites with Mortadella and Mozzarella image

When we are in Italy, one of our favorite things to do is to stop in at one of the local pizza places for a quick snack - a nice big square of 'Pizza Bianca con Mortadella'. This is my twist on this Roman snack!

Provided by Kim's Cooking Now

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 4h35m

Yield 42

Number Of Ingredients 14

2 ¼ teaspoons active dry yeast
¼ cup warm water
1 teaspoon white sugar
3 ½ cups all-purpose flour
1 tablespoon chopped fresh rosemary
1 ½ teaspoons kosher salt (such as Diamond Crystal®)
11 fluid ounces warm water
3 tablespoons extra-virgin olive oil, divided
2 tablespoons all-purpose flour
1 ½ teaspoons sea salt (such as Diamond Crystal®) Coarse Sea Salt)
42 slices thinly sliced mortadella
42 leaves fresh basil
21 fresh mozzarella balls (ciliegine), cut in half
appetizer picks

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.

Nutrition Facts : Calories 124 calories, Carbohydrate 9 g, Cholesterol 16.3 mg, Fat 7 g, Fiber 0.4 g, Protein 5.5 g, SaturatedFat 3 g, Sodium 333.2 mg, Sugar 0.3 g

PIZZA BIANCA



Pizza Bianca image

In many southern Italian homes, this is daily bread, the closest thing to the prototypical pizza. I vividly remember the first time I tasted it (in Rome)-it blew my mind. Please try it. Not only is it delicious, but it's the launching pad for making any other pizza you like (see the variations for a couple of ideas). For this to be most successful, your oven should be equipped with a pizza stone, and you should make the dough directly on a peel. However, it's almost as good on a baking sheet, and I give directions for both.

Yield makes 1 large or 2 or more small pizzas

Number Of Ingredients 6

1 recipe Pizza Dough (preceding recipe)
Flour for rolling out the dough
Extra virgin olive oil as needed
Coarse kosher or sea salt to taste
1 tablespoon or more roughly chopped fresh rosemary leaves
Several fresh rosemary sprigs, optional

Steps:

  • When the dough is ready, knead it lightly, form it into a ball, and divide it into 2 balls if you like; roll each piece into a round ball and place each ball on a lightly floured surface. Sprinkle with a little more flour, cover with plastic wrap or a towel, and let rest while you preheat the oven.
  • Preheat the oven to 500°F or higher. Roll or lightly press each dough ball into a flat round, lightly flouring the work surface and the dough as necessary (do not use more flour than you need to). Let the rounds sit for a few minutes; this will relax the dough and make it easier to roll out. If you have a peel and baking stone, roll or pat out the dough on the peel, as thin as you like, turning occasionally and sprinkling it with flour as necessary. If you are using baking sheets, oil them, then press each dough ball into a flat round directly on the oiled sheets. Then roll or pat out the dough, as thin as you like, flouring or oiling your hands if necessary.
  • Top with salt and sprinkle with the rosemary-decorate with the sprigs if you like-then drizzle with a little more olive oil, and slide the baking sheet into the oven on a rack set in the middle (or the pizza itself onto the stone, which should be set on a lower rack). Bake for 6 to 12 minutes, depending on the oven heat, until nicely browned. Serve immediately or at room temperature (these will keep for a few hours).
  • Top the pies with sliced fresh tomato, extra virgin olive oil, a little mozzarella, preferably fresh, some fresh basil leaves, salt, and Parmesan cheese.
  • Top the pies with sliced fresh tomatoes, thinly sliced garlic (or Fast, Fresh Tomato Sauce, page 606), extra virgin olive oil, and, if you like, a few anchovy fillets.

PIZZA BIANCA BREAD



Pizza Bianca Bread image

The recipe for this bread, also known as schacciata in Italian, comes to us from Jim Lahey of the Sullivan Street Bakery in New York City.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes two 8-inch pizzas or one 14-inch pizza

Number Of Ingredients 6

3 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon sugar
1 teaspoon instant dry yeast
3 tablespoons extra-virgin olive oil
1 sprig fresh rosemary

Steps:

  • Combine flour, 1/2 teaspoon salt, sugar, and yeast in the bowl of an electric mixer, and slowly add 1 3/4 cups cold water. Mix on low speed until ingredients begin to combine, increase speed to medium-high, and continue to mix for about 10 minutes until the dough is smooth, elastic, and cleanly pulls away from the sides of the mixing bowl.
  • Place dough in an oiled bowl, and allow to rest for 2 to 4 hours until it has doubled in size. Split the dough into halves, and form each into a log. Place each log on a generously floured surface, and allow it to rest until the formed dough doubles in size again, at least 1 hour.
  • Put dough on a lightly floured baker's peel. Dimple dough by pressing it down with your fingertips. Work the dough outward toward the edges of the peel until you reach your desired size and thickness, about 1/4 inch. Drizzle with remaining olive oil, and sprinkle with remaining salt.
  • Place a baking stone, sometimes known as a pizza stone, in the oven. Set oven to broil, about 520 degrees. Slide pizza onto baking stone with the baker's peel. Bake until the bubbles range from golden to deep brown in color, 10 to 12 minutes.

PIZZA BIANCA



Pizza Bianca image

Crispy, cheesy and delicious! Feel free to vary the vegetables (of your choice such as spinach, corn, pumpkin, aubergine, artichoke, green asparagus, mushrooms, ...). After a long history of trial and error I found out, that no oil in the dough actually does make the pizza crust more crispy. If you prefer your dough with oil add 3 tablespoons of olive oil to the recipe.

Provided by Eismeer

Categories     European

Time 55m

Yield 4 pizze, 4 serving(s)

Number Of Ingredients 16

500 g flour (all purpose)
40 g fresh yeast active dry yeast (or 7g (one sachet)
150 -200 ml water (lukewarm)
1 teaspoon salt
1 teaspoon sugar (or honey)
250 g ricotta cheese
1 medium sized courgette (zucchini, in rounds)
2 garlic cloves, minced
2 tablespoons milk
1 teaspoon oregano
1 teaspoon fresh basil leaf (optional)
125 g mozzarella cheese (cubed, shredded or torn)
50 g parmesan cheese (grated)
1 tablespoon olive oil
salt and pepper
2 tablespoons pine nuts (optional)

Steps:

  • Crust: Transfer flour to a large bowl and stir in 1 teaspoon salt.
  • Form/press a well in the flour and add sugar, yeast (in pieces) and about 50ml lukewarm water. Stir and incorporate flour until paste-like.
  • Transfer to a warm location an let starter dough rise for about 20 minutes (until bubbly).
  • Add rest of water to starter dough and knead until a soft, sleek ball forms.
  • Let rest for another 20 minutes.
  • Cut zucchini in 5mm thick slices and fry, together with minced garlic, in olive oil until golden brown and crispy. Set aside to cool.
  • To soften ricotta, incorporate 2 tablespoons milk and stir. Add salt and pepper to taste (to ricotta).
  • Shape pizza dough as you like it (I usually make 4 small pizze out of the amount of dough) and prick with a fork.
  • Spread ricotta evenly on dough/pizze.
  • Add oregano and fresh basil.
  • Add parmesan and mozzarella.
  • Top with zucchini slices.
  • If using - sprinkle with pine nuts.
  • Bake at 250°C for about 15 minutes.

Nutrition Facts : Calories 793.4, Fat 24.5, SaturatedFat 12.4, Cholesterol 68.6, Sodium 1037.7, Carbohydrate 106.1, Fiber 6.6, Sugar 3.2, Protein 36.7

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From foodandwine.com


FUNGHI PIZZA BIANCA | RECIPES - FRESH CITY
2020-12-27 1. Place a pizza stone or baking sheet in the oven and pre-heat to 500 F. 2. Clean and chop the mushrooms into bite-sized pieces. 3. Heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add in the mushrooms, starting with the larger pieces. As the larger slices start to wilt, add in the smaller mushrooms. 4.
From freshcityfarms.com


WHITE PIZZA (PIZZA BIANCA) – A COUPLE COOKS
2020-04-11 Make the pizza dough: Follow the Best Pizza Dough or Thin Crust Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.) Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use). Prepare the toppings: Mince the garlic.
From acouplecooks.com


THE BEST PIZZA BIANCA (WHITE PIZZA) - CPA: CERTIFIED PASTRY AFICIONADO
2017-06-08 Place 1 tablespoon of olive oil in a medium bowl. Add pizza dough to bowl and toss in oil. Let it sit at room temperature for 1 hour to warm up. As the dough warms up, it will grow, which is good. Preheat oven to 450 degrees. Mix ricotta cheese with minced garlic, red pepper flakes, and salt.
From certifiedpastryaficionado.com


WHITE PIZZA BIANCA: PEACHES, BASIL, AND BALSAMIC - VEGAN RECIPE
2021-08-12 Sprinkle a pizza stone (or baking tray) with all purpose flour. Flatten pizza dough into a rough circle, ¼ inch thick. Paint with the olive oil and sprinkle with the chopped garlic. Decorate the pizza with the sliced peaches and mozzarella chunks, sprinkle with the shredded mozzarella and a bit of pepper.
From twospoons.ca


GARLIC RAPINI PIZZA BIANCA | OSTEOPOROSIS CANADA
Line a baking sheet with parchment paper and set aside. Garlic Rapini: In a pot of boiling water, cook rapini for about 6 minutes or until stalks are tender. Drain well and let cool slightly. Chop coarsely to get about 3 cups (750 mL). In a large nonstick skillet, heat oil over medium heat.
From osteoporosis.ca


POURED PIZZA BIANCA - BC DAIRY
Preheat oven to 400°F (200°C). In a blender, combine flour, baking powder, salt, garlic powder, oregano, eggs and milk. Blend for about 2 minutes on medium until smooth. Once oven reaches temperature, remove skillet with oven mitts, pour batter into skillet and return to oven. Bake for about 15 minutes or until golden brown.
From bcdairy.ca


PIZZA BIANCA - THAT'S TASTY
Preheat oven to 500F. While the oven comes to temperature, use a rolling pin to shape the pizza dough on a floured workspace to a 12-inch round. Then carefully transfer the unbaked crust a baking sheet or pizza stone. Mix ricotta, olive oil and That’s Tasty Organic Garlic Purée in a small bowl, then spread evenly on the pizza dough round.
From thatstasty.com


GARLIC RAPINI PIZZA BIANCA | OIKOS CANADA
In a large nonstick skillet, heat oil over medium heat. Add chopped rapini, garlic, salt and hot pepper flakes. Cook, stirring for about 5 minutes or until garlic is softened. Set aside. Greek Yogurt Béchamel: In a small saucepan, melt butter over medium heat. Whisk in flour and cook, whisking for 1 minute.
From oikos.ca


DELICIOUS PIZZA BIANCA WITH MOZZARELLA DI BUFFULA - CTV
Directions. Place in 375 degree oven for 18-20 minutes, until dough is golden. Blanch the whole tomato in boiling water for 60 to 90 seconds or until the skin on the tomato begins to crack. Remove using a slotted spoon, place into a large bowl with ice and water to cool down. Peel the tomato and then cut it into cubes, or filets, or purée.
From more.ctv.ca


PIZZA BIANCA RECIPE • BREAD BOOZE BACON
Pour the yeast into the warm water and give it a quick stir. Let sit for 5 minutes or until the yeast begin to bubble a little. In a bowl of a stand mixer fitted with the dough hook attachment, stir together the flour and salt. Pour in the yeast mixture and continue to stir until combined.
From breadboozebacon.com


PIZZA BIANCA RECIPE | THE COOKING WORLD
In the bowl of a stand mixer (or a large bowl if working by hand), place the flour, water, sourdough starter, and yeast. Using the dough hook attachment, mix at …
From thecookingworld.com


PIZZA BIANCA RECIPE - SINKOLOGY
Instructions. Preheat oven to 425°. Sprinkle 12" pizza pan with semolina. Form dough into a 10"-12" round and lay on pan. Drizzle cream and sprinkle with Monterey Jack Cheese. Top with fresh mozzarella balls and drizzle with olive oil. Sprinkle with salt and crushed red pepper (optional).
From sinkology.com


PIZZA BIANCA WITH MORTADELLA - JENNIFER BAJSEL
Instructions. Make Focaccia recipe, omitting the rosemary. Take head of garlic and drizzle with olive oil. Wrap in aluminum foil and place in a 350 degree oven to roast for 45 minutes to 1 hr. Remove garlic from oven and let cool. Remove garlic paper until roasted garlic slides out. Place roasted garlic in a small bowl and set aside.
From jenniferbajsel.com


SOURDOUGH PIZZA BIANCA RECIPE - THE SOURDOUGH CLUB
Our sourdough pizza is really healthy. It starts with making your own sourdough pizza dough, then topping it with topping with a rich tomato sauce or a creamy bianca sauce and fresh, high-quality ingredients. Homemade pizza is immeasurably better for you than takeaway pizza: there is less salt, less fat and more fibre.
From thesourdoughclub.com


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