White Pizza

Pizza bianca, also known as white pizza, is a delectable variation of pizza that does not include tomato sauce. This simple yet flavorful pizza allows you to experiment with different toppings and additions. With the homemade pizza dough recipe provided, you can create a mouthwatering pizza bianca in just about an hour. The dough can be divided to make one large or multiple small pies, offering versatility and options for customization. Get ready to savor one of the best pizzas you’ll ever taste.

MAKES: 1 large or 2 or more small pies

TIME: About 1 hour with premade dough

INGREDIENTS:

• 1 recipe Pizza Dough, mixed and risen
• All-purpose flour for stretching or rolling the dough
• Extra virgin olive oil as needed
• Coarse kosher or sea salt
• 1 tablespoon or more roughly chopped fresh rosemary leaves
• Several fresh rosemary sprigs (optional)

INSTRUCTIONS:

1. Once the pizza dough is ready, lightly knead it, form it into a ball, and divide it into 2 or more pieces if desired. Roll each piece into a round ball and place them on a lightly floured surface. Sprinkle some flour on top and cover with plastic wrap or a towel. Allow the dough balls to rest for about 30 minutes while you preheat the oven.
2. If you have a baking stone, place it on a lower rack in the oven and preheat the oven to 500°F (260°C) or higher. If you don’t have a baking stone, preheat the oven to the highest temperature it can reach. This step is essential for achieving a crispy crust.
3. Roll or lightly press each dough ball into a flat round shape on a lightly floured surface, using as much flour as needed to prevent sticking. If you have a pizza peel and baking stone, roll or pat out the dough on the peel. If you’re using baking sheets, oil them and press each dough ball into a flat round directly on the oiled sheets.
4. Sprinkle the top of each pizza with some salt and the chopped fresh rosemary. Drizzle olive oil over the surface of the pizzas.
5. If using fresh rosemary sprigs, place them on top of the pizzas for added flavor and visual appeal.
6. Slide the baking sheets into the oven on a rack set in the middle or place the pizzas directly onto the baking stone. Bake for 6 to 12 minutes, depending on the heat of your oven, until the crust is nicely browned.
7. Serve the pizza bianca immediately while hot, or let it cool to room temperature. The pizzas can be enjoyed for a few hours after baking.

VARIATIONS:

• Margherita Pizza: Top the pizza(s) with sliced fresh tomatoes, extra virgin olive oil, mozzarella (preferably fresh), fresh basil leaves, salt, and grated Parmesan.
• Marinara Pizza: Create a sauce-less pizza by topping it with sliced fresh tomatoes, thinly sliced garlic (or Fast Tomato Sauce), extra virgin olive oil, and, if desired, chopped black olives or whole capers.
• White Pizza with Prosciutto and Parmesan: Omit the salt and rosemary. Top each pizza with thin slices of prosciutto, a drizzle of olive oil, and a grating of Parmesan cheese. Add the toppings about halfway through the baking time.
• White Pizza with Clams: Top each pizza with freshly shucked littleneck clams (and some of their juice), very thin slivers of garlic, a little coarse salt, and minced fresh parsley leaves. Alternatively, diced peeled lightly cooked shrimp or shelled lightly steamed mussels can be used.
• White Pizza with Mushrooms: Top each pizza with sautéed mushrooms and plenty of minced fresh parsley leaves. Sage can also be a great addition. Add the toppings about halfway through cooking.
• White Pizza with Caramelized Onions and Vinegar: Prepare caramelized onions in advance. Top each pizza with a portion of caramelized onions, minced fresh basil, thyme, or sage leaves, and optionally, plain breadcrumbs. Add the toppings about halfway through cooking.

18 IDEAS FOR PIZZA TOPPINGS:

You can mix and match these ingredients to create a wide range of flavors and combinations on any of the pizzas:

• Lightly cooked sausage, bacon, or other meat.
• Sliced salami, prosciutto, Spanish chorizo, or other cured meat.
• Small amounts of Gorgonzola, fontina, or other semisoft cheese, along with Parmesan.
• Soft goat cheese or ricotta.
• Minced raw or mashed roasted garlic.
• Minced fresh chile or hot red pepper flakes.
• Pitted black or green olives.
• Canned anchovy fillets with some of their oil.
• Reconstituted dried tomatoes or oven-dried tomatoes.
• Thinly sliced tomatoes and basil with olive oil and/or grated Parmesan.
• Traditional pesto or other herb paste or sauce.
• Sliced boiled potatoes (waxy or all-purpose varieties).
• Tender greens, like arugula and watercress, added after baking to wilt slightly.
• Sautéed spinach.
• Roasted red peppers.
• Grilled or broiled eggplant.
• Slices of grilled zucchini.
• Lightly cooked seafood, canned clams, or shredded canned tuna.

USES:

• Versatile Flatbread: Tear or cut off pieces of the pizza dough to enjoy with various dishes such as dal, stir-fries, or dips and spreads like hummus or chutney. Shape the dough into large or small flatbreads with rustic irregular shapes. Proceed with the recipe as usual.

Pizza bianca is a truly remarkable creation that allows you to enjoy the pure flavors of the pizza crust and the toppings. Whether you stick to the classic rosemary and salt combination or explore the various additions and variations provided, you’re in for an exceptional culinary experience. This versatile dough can also be transformed into flatbreads that complement a wide range of dishes. Get creative with your toppings, experiment with different flavors, and savor the deliciousness of homemade pizza bianca.