Pizza With Rosemary And Garlic Pizza Bianca Recipes

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.

PIZZA BIANCA

Steps:

• Divide the dough into 4 equal parts. Dust a board with the flour and roll each ball of dough into roughly a 6-inch round. Heat the oil in a medium skillet set over medium heat, about 3 minutes to get it hot. Add one of the dough rounds to the hot pan. When the dough begins to bubble on the top and the bottom is golden brown, flip to cook the other side, 2 minutes per side. Remove the crust from the pan to a plate and sprinkle 2 tablespoons of the Parmigiano-Reggiano evenly over the whole surface. Sprinkle with some of the lemon zest and a few of the thyme leaves. Drape 4 slices of the mortadella over the pizza. Repeat with the remaining pizza dough, and then serve.

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.

CAST IRON PIZZA BIANCA

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.

ROMAN PIZZA BIANCA

Steps:

• Dissolve the yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour 1 tablespoon at a time (up to 1/2 cup), stirring until the dough comes away from the bowl but is still sticky. Turn the dough out onto a lightly floured work surface and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape the dough from the surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes. Shape the dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic and let rise in a warm place until it doubles in volume, about 3 hours. Press it with your finger to see if it's done; an indent should remain.
• Prepare the charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash) and add to the grill, creating a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, leaving the other half with no coals.
• Gently remove the dough from the bowl and divide in 4 pieces. Shape the pieces into rounds and let them rest on a sheet pan, covered with a clean side towel, for 30 minutes.
• Stretch and shape each piece of dough into a large rectangle or circle on a flat surface. Brush the tops of each with the some olive oil and season with salt and pepper. Place on the grill directly over the coals, oiled-side down, and grill until lightly golden brown, about 1 minute. Flip over and grill for 1 minute longer. Remove from the grill and arrange the taleggio over the top. Then dollop on some ricotta and sprinkle with Parmigiano-Reggiano. Return to the grill on the opposite side (for indirect grilling). Cover and grill until the cheese is melted and bubbly. Top each pizza with the arugula and drizzle with truffle oil.

PIZZA BIANCA

Steps:

• Put a large (17-by 14-inch) heavy baking sheet on lowest rack of oven, then preheat oven to 500°F.
• Mince and mash garlic to a paste with a pinch of salt, then stir together with oil.
• Roll out dough into a 16-by 13-inch rectangle on a lightly floured surface with a floured rolling pin, stretching corners with your hands. (Dough will become easier to roll out as it warms.) Transfer to a large baking sheet lined with parchment paper. Lightly prick dough all over with a fork. Stir garlic mixture and brush evenly over dough. Slide dough (on parchment) onto hot baking sheet. Bake until top is puffed and pale golden in patches, 6 to 10 minutes. (Prick any large bubbles with a fork and flatten.) Meanwhile, thinly slice mozzarella and pat dry.
• Meanwhile, thinly slice mozzarella and pat dry.
• Remove crust from oven and arrange mozzarella on it in 1 layer. Sprinkle rosemary on top. Bake until edge of crust is deep golden and cheese is bubbling and golden in patches, 8 to 10 minutes. Season with pepper.

NEW HAVEN-STYLE GARLIC AND CHEESE PIZZA BIANCA

Steps:

• Preheat oven to 500°; place a pizza stone on a rack in the lowest level of the oven.
• Place the dough on a floured surface; holding your hands flat, pat the ball out evenly with your fingers, lifting it and turning it over several times, until it reaches 12 inches in diameter (do not knead the dough or handle it any more than is necessary; if the dough seems sticky, dust it lightly with flour).
• Dust a pizza peel with flour; carefully transfer the circle of dough to the peel, reshaping it as needed.
• Shake the peel once or twice to make sure the dough does not stick; if it does, sprinkle the peel with more flour.
• Combine the oil, garlic, and oregano; arrange the mozzarella and fontina slices over the dough; sprinkle with the pecorino.
• Scatter the oil/garlic/oregano mixture over the cheese and drizzle with more oil.
• To slide the pizza onto the prepared baking stone, line up the edge of the peel with the back edge of the stone, then tilt the peel, jerking it gently to start the pizza moving.
• Once the edge of the pizza touches the stone, carefully pull back on the peel until the pizza is completely off.
• After the pizza is on the stone, do not move it until it firms up in 2-3 minutes.
• Bake for 6-7 minutes, or until the cheese is melted and the crust is browned; remove the pizza to a cutting board; cut into wedges and serve.
• Alternative: before adding the cheese, scatter cooked broccoli florets or spinach over the dough.

PIZZA BIANCA WITH ROSEMARY AND SEA SALT

Steps:

• Prepare barbecue (medium-high heat). Divide dough in half. Stretch and roll each piece to 10-inch round. Brush 1 side of each dough round or baked crust with oil, then sprinkle each with 1/2 teaspoon rosemary, sea salt, and pepper. Place on grill, seasoned side down. Brush tops with oil, then sprinkle each with 1/2 teaspoon rosemary, sea salt, and pepper. Grill until just golden, about 4 minutes per side for fresh dough and 2 minutes per side for baked crusts.
• Cut pizzas into wedges and serve.

PIZZA BIANCA

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.

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 WITH TOMATOES AND MOZZARELLA

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.
• Meanwhile, set fine-mesh strainer over medium bowl. Empty tomatoes into strainer. Allow to drain 30 minutes, stirring 3-4 times to release juices. Measure ¾ cup tomato solids into a clean bowl (save remaining solids and juice for another application). Add 1 tbsp olive oil and 1/8 tsp table salt to tomatoes.
• 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.
• Bake 15-17 minutes, until spotty brown. Spread tomato mixture evenly, then sprinkle with cheese. Return to oven and bake 5-10 minutes longer until cheese begins to brown in spots. Slice and serve immediately.

PIZZA BIANCA

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.

GARLIC-ROSEMARY PIZZA BIANCA

Steps:

• Preheat oven to 325 degrees. Place garlic and rosemary in a heatproof dish, and drizzle with oil. Cover, and roast until garlic has softened, about 40 minutes. Transfer garlic to a plate. Pour garlic-rosemary oil through a sieve into a bowl, discard rosemary, and let cool.
• Meanwhile, put flour, 2 1/2 teaspoons salt, the yeast, and water into the bowl of an electric mixer fitted with the dough hook. Mix on low speed 5 minutes, scraping down sides of bowl as needed. Gradually raise speed to high, kneading until dough is shiny, sticky, and elastic, 15 to 20 minutes. Transfer dough to a large oiled glass bowl, and cover with plastic. Let rise in a warm, draft-free place until tripled in bulk, about 2 1/2 hours. (Dough will be light and airy.)
• Turn out dough onto a well-floured work surface. With floured hands, turn dough over a couple of times, and divide in half. Working with 1 portion at a time, stretch into a 14-by-5-inch rectangle, and starting at 1 short end, roll into an oval log. Brush logs generously with garlic-rosemary oil, using about 2 tablespoons per log. Sprinkle each with 3/4 teaspoon salt. Let rise in a warm, draft-free place for 45 minutes.
• Put a 14-inch pizza stone into oven, and heat oven to 500 degrees.
• Sprinkle 2 tablespoons cornmeal over a pizza peel, and lay a piece of dough on top. Using your fingers, dent and stretch dough in several places to form a 12-by-4-inch oval. Drizzle garlic-rosemary oil into dimples but not too close to edge of dough. Carefully slide onto preheated stone, stretching as you pull out the peel. Repeat with remaining dough. Bake until golden, 8 to 10 minutes. Let cool slightly. Cut crosswise into slices, and serve with roasted garlic, garlic-rosemary oil or olive oil, and salt.