Pizza With Rosemary And Garlic Pizza Bianca Recipes

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PIZZA BIANCA



Pizza Bianca image

Provided by Giada De Laurentiis

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 5

1 pound purchased pizza dough
Flour, for surface
2 teaspoons extra-virgin olive oil
1 tablespoon chopped fresh thyme leaves
3/4 teaspoon good quality coarse salt

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



Pizza Bianca image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

One 12-ounce ball pizza dough
1/2 cup all-purpose flour
1/4 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano
1 teaspoon lemon zest (1 lemon)
1/2 teaspoon fresh thyme leaves
16 thin slices mortadella

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



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

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.

ROMAN PIZZA BIANCA



Roman Pizza Bianca image

Provided by Bobby Flay

Time 4h20m

Yield 6 to 8 servings

Number Of Ingredients 11

2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
2 cups warm water (105 degrees F to 115 degrees F)
5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic
2 teaspoons fine sea salt
1/4 cup olive oil, plus more for the bowl
Kosher salt and freshly ground black pepper
1 pound taleggio cheese, rind removed and cut into thin slices
2 cups fresh ricotta cheese
1/2 cup grated Parmigiano-Reggiano
4 ounces baby arugula
White truffle oil, for garnish

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



Pizza Bianca image

Provided by Lillian Chou

Time 35m

Yield Makes 4 servings

Number Of Ingredients 5

1 large garlic clove
1 tablespoon extra-virgin olive oil
1 pound store-bought pizza dough
1/2 pound cold mozzarella (preferably salted fresh)
1 tablespoon rosemary leaves

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



New Haven-Style Garlic and Cheese Pizza Bianca image

Make and share this New Haven-Style Garlic and Cheese Pizza Bianca recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h7m

Yield 4 serving(s)

Number Of Ingredients 7

prepared pizza dough, for one 12-inch pizza
1 1/2 tablespoons olive oil
2 garlic cloves, finely chopped
1/2 teaspoon dried oregano
2 ounces thinly sliced mozzarella cheese, torn in to smaller pieces
2 ounces thinly sliced italian fontina
1 tablespoon grated pecorino romano cheese

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



Pizza Bianca with Rosemary and Sea Salt image

Provided by Alex Palermo

Categories     Bake     Vegetarian     Kid-Friendly     Quick & Easy     Backyard BBQ     Dinner     Lunch     Rosemary     Fall     Spring     Summer     Winter     Poker/Game Night     Grill/Barbecue     Low Cholesterol     Potluck     Bon Appétit     Small Plates

Yield Makes 8 servings

Number Of Ingredients 4

1 1/2 pounds fresh pizza dough or two 10-ounce purchased fully baked thin pizza crusts (such as Boboli)
Extra-virgin olive oil
2 teaspoons minced fresh rosemary, divided
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



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.

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 WITH TOMATOES AND MOZZARELLA



Pizza Bianca With Tomatoes and Mozzarella image

A lighter crust for a traditional pizza 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     < 4 Hours

Time 3h54m

Yield 8 serving(s)

Number Of Ingredients 10

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
4 tablespoons extra virgin olive oil
1 (14 ounce) can crushed tomatoes
1 tablespoon extra virgin olive oil
1/8 teaspoon table salt
6 ounces shredded mozzarella cheese (1 1/2 cups)

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.

Nutrition Facts : Calories 350.9, Fat 13.8, SaturatedFat 4.1, Cholesterol 16.8, Sodium 641.9, Carbohydrate 45.4, Fiber 2.3, Sugar 2.8, Protein 10.9

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

GARLIC-ROSEMARY PIZZA BIANCA



Garlic-Rosemary Pizza Bianca image

Once slice of this chewy, crispy, aromatic pizza will have you hooked.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 8

1 garlic head, halved crosswise
2 large sprigs fresh rosemary
3/4 cup extra-virgin olive oil, plus more for brushing
2 cups bread flour, plus more for dusting
Coarse salt
1/2 teaspoon active dry yeast
1 1/3 cups water
1/4 cup white cornmeal

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.

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Directions. Instructions Checklist. Step 1. Evenly scatter a few onion slices and a large handful of cheese over each half-grilled dough round, then sprinkle with chopped rosemary and a little salt. Grill as directed in step 6 of Our Best Pizza Dough. Advertisement. Step 2.
From myrecipes.com


PIZZA WITH ROSEMARY AND GARLIC (PIZZA BIANCA) – RECIPES NETWORK
Ingredients. 1 1/2 cups warm water; 1/2 teaspoon dry yeast; 4 cups flour (approximately): unbleached all-purpose or hard white flour, or a 50-50 blend of white and whole wheat
From recipenet.org


PIZZA WITH ROSEMARY AND GARLIC (PIZZA BIANCA) RECIPE | EAT YOUR BOOKS
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) ...
From eatyourbooks.com


PIZZA BIANCA WITH ROSEMARY AND SEA SALT RECIPE | BON APPéTIT
2008-04-30 Step 1. 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 ...
From bonappetit.com


PIZZA BIANCA WITH ROSEMARY & PANCETTA VIDEO | JAMIE OLIVER
2015-05-03 Pizza bianca with rosemary & pancetta: Jamie Oliver. We all enjoy a good pizza and Jamie’s got a Pizza Bianca recipe that offers an alternative to the traditional tomato base we know and love. Cream cheese mixed with lemon, parmesan and garlic creates a white sauce that's topped with sliced potato, smoked pancetta and fragrant rosemary.
From jamieoliver.com


PIZZA BLANCA WITH ROSEMARY AND GARLIC OIL - ERICA JULSON
2016-04-20 16 oz refrigerated pizza dough (I used Trader Joe’s); All purpose flour, for dusting; A drizzle of regular olive oil; Generous drizzle of garlic oil (also from Trader Joe’s- don’t skip this!!) 6 oz Quattro Formaggio shredded cheese blend (from Trader Joe’s) or a blend of parmesan, asiago, fontina, and provolone cheeses; 4 or 5 cocktail tomatoes, thinly sliced (I used Trader …
From ericajulson.com


PIZZA BIANCA WITH CARAMELIZED ONIONS AND GRUYERE - INQUIRING CHEF
2020-04-24 Heat a heavy bottomed skillet over medium-high heat. Add olive oil and butter (use about 1 tablespoon of each per pound of onions). Add onions to the skillet and cook, stirring constantly, until the onions start to soften, about 5 minutes. Reduce heat to low. Season onions with salt and some sugar (about ½ teaspoon of each per pound of onions).
From inquiringchef.com


PIZZA BIANCA WITH FRESH GARLIC PURéE - SOLI ORGANIC - THAT'S TASTY
2019-05-20 Ingredients. Pre-made Pizza Dough. All-Purpose Flour, as needed for rolling. ½ cup Whole-Milk Ricotta Cheese. 1 tbsp. Olive Oil + more for brushing crust. 1 – 2 tbsp. Organic Garlic Purée, or to taste. 7 Fresh Mozzarella Slices. ¼ - ½ cup grated Pecorino Romano, to taste. Optional Add-ons.
From thatstasty.com


PIZZA BIANCA (WHITE PIZZA WITH POTATOES) - LITTLE SUGAR SNAPS
2022-03-17 Pizza bianca translates as white pizza. Essentially, it is a Roman pizza without tomato sauce. In its simplest form this sauceless pizza comes drizzled with just olive oil, garlic, salt and perhaps a little rosemary. Other common additions to a white pizza recipe are white cheeses, such as ricotta and mozzarella. Some versions alternatively ...
From littlesugarsnaps.com


BIANCA PIZZA WITH BLACK GARLIC
For starters, there is no tomato sauce; the base is made of garlic and olive oil. Then it’s smothered with mozzarella cheese and onions. The addition of Quarter Moon’s organic black garlic cloves sprinkled liberally on top complete the new twist on the Bianca Pizza. Feeling hungry? Call Grappelli’s at (603) 924-6776 to place an order!
From loveblackgarlic.com


PIZZA BIANCA (SIMPLE CRISPY PIZZA) RECIPE
Roll out each pizza dough round on a lightly floured board with a rolling pin, until it forms a 12" circle, 1/8" to ¼ inch thick. Turn dough over as you roll to prevent shrinkage. Place each piece on an oiled baking sheet or pizza pan. Dimple the dough and brush with olive oil. Sprinkle with salt, garlic and rosemary. Preheat oven to 425 ...
From recipeland.com


WHITE PIZZA (PIZZA BIANCA) - RECIPE - FINECOOKING
Preparation. Take the dough out of the refrigerator, set it on a lightly oiled work surface, and divide into 4 equal pieces of about 7 oz. each. Roll each piece into a tight ball. Line a baking sheet with parchment and lightly oil it with olive oil or cooking spray. Set each ball at least an inch apart on the parchment.
From finecooking.com


PIZZA BIANCA WITH SMOKED PLUMS, GARLIC CONFIT, & EDIBLE GOLD
2021-01-13 Procedure. Start by kneading the dough; to a mixing bowl, add the flour, water, yeast, sugar, salt and olive oil; knead for 7-10 minutes or until the dough is smooth, soft and doesn't stick to the bowl; cover and allow to rest for 30-35 minutes or until doubled in size; While the dough is proofing, make the garlic confit; add the olive oil to a ...
From slofoodgroup.com


PIZZA BIANCA RECIPE - GRILLO | BEAUTIFUL OUTDOOR KITCHENS
Move the pizza base onto a floured pizza paddle, dress with a little olive oil and top with a scattering of sliced onion and rosemary sprigs. Using your peel, slide the pizza into the preheated oven, turning the pizza regularly until the base is cooked and crispy. This should take between 60 – 90 seconds. Remove from the oven and finish with a little olive oil and season …
From grilloliving.com


BEST PIZZA BIANCA (WHITE PIZZA) - EFFORTLESS FOODIE
2022-02-07 Five: Make the white sauce by mixing together the ricotta, grated Parmesan, and garlic powder in a small bowl. Six: Spread the white sauce on the base of the pizza and top with the cubed pancetta. Seven: Sprinkle over the grated mozzarella and oregano and bake for 8-10 minutes until golden brown and bubbling in a very hot oven (240c or 220 fan).
From effortlessfoodie.com


ASTRAY RECIPES: PIZZA WITH ROSEMARY AND GARLIC (PIZZA BIANCA)
Brush top of pizza with oil, then dimple the surface all over with your fingers. Sprinkle on sea salt and then optional rosemary leaves. Place baking sheet on the bottom rack of the preheated oven and bake until the crust around the edge is slightly golden, 5 to 8 minutes, depending on how thin the pizza is. Remove from oven, brush crusts lightly with olive oil and also the center if you …
From astray.com


VEGAN WHITE PIZZA WITH GARLIC, POTATO, AND BASIL
2022-06-23 STEP 5: Spread a layer of white sauce on the dough, leaving a border along the edges. And sprinkle on the vegan mozzarella. These two ingredients make up the pizza base. potatoes, mushrooms, and garlic on the the pizza. STEP 6: Layer on the garlic, potato, mushrooms, salt & pepper, and red pepper flakes. STEP 7: Brush olive oil on the edges of ...
From tyberrymuch.com


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


NO KNEAD PIZZA BIANCA RECIPE - SERIOUS EATS
2020-09-11 Directions. Combine flour, salt, and yeast in a large bowl and whisk together until homogenous. Add water and stir with a wooden spoon until no dry flour remains. Cover bowl tightly with plastic wrap and allow to rest at room temperature overnight. The next day, lightly flour the dough and your hands. Scrape dough out of the bowl onto a well ...
From seriouseats.com


HOMEMADE PIZZA BIANCA WITH CREAMY GUACAMOLE— LE MENU
2020-06-12 PREPARATION •• In a large mixing bowl c ombine in order, salt first, water, flour and lastly the yeast. •• Gently mix the ingredients with your hand in a circular motion until the dough is smooth, elastic and cleanly pulls away from the sides of the mixing bowl. •• If the dough appears to be too dry, add little bit of water. •• Place the dough in an oiled bowl and allow to …
From lemenumaison.com


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Top Asked Questions

What is pizza Bianco with Rosemary&pancetta?
Pizza bianco with rosemary & pancetta: Jamie Oliver. We all enjoy a good pizza and Jamie’s got a Pizza Bianco recipe that offers an alternative to the traditional tomato base we know and love. Cream cheese mixed with lemon, parmesan and garlic creates a white sauce that's topped with sliced potato, smoked pancetta and fragrant rosemary.
What is pizza bianca sauce?
View more… We all enjoy a good pizza and Jamie’s got a Pizza Bianca recipe that offers an alternative to the traditional tomato base we know and love. Cream cheese mixed with lemon, parmesan and garlic creates a white sauce that's topped with sliced potato, smoked pancetta and fragrant rosemary.
How do you cook a pizza base with Rosemary?
Place bases onto prepared trays and top with even amounts of reserved chopped fresh rosemary & garlic, season with salt and pepper and drizzle lightly with oil. If you are using the parmesean cheese you can sprinkle over the top. Bake for 10 minutes, or until pizzas are golden.
How long do you cook pizza in the oven with garlic?
Sprinkle garlic, sea salt and then optional rosemary leaves. Place baking sheet on the bottom rack of the preheated oven and bake until the crust around the edge is slightly golden, 5 to 8 minutes, depending on how thin the pizza is.

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