Pizza Bianca

These are my versiona of pizza bianca ie pizza with no tomato sauce.

This is the recipe for my best pizza bottom. It makes a thin and crisp pizza, pizza as Romans like it although my pizzas do not compete in the same category with the real Italains’. Pizza bottom of many Italian recipes require two days. You make the dough the first day, rest it in the fridge and make it the next day. I might try one of them one day but it’ll have wait.

Until today my understanding of pizza bianca was it being pizza without tomato sauce. Now I’ve done some light research and have learnt that it originates in Rome and that it was invented because the bakers needed to bake something in their ovens still too hot for bread baking. Some pizza bianca recipes state that rosemary and olive oil are the only toppings while others include also potatoes.

I had my Roman pizza bianca this July at Bir&Fud with potatoes, mozzarella and rosemary. The place – bar, restaurant, brewery – in Trastavere is definitely worth checking out both by pizza and beer lovers and also by gourmands. We had our pizzas in the bar and it’s best to make a reservation if you wish to be seated inside at a table.

This makes one round pizza.
1,5 dl water, 2 tsp dried yeast, 1 tsp salt, 3-4 dl durum wheat, 1,5 tbsp olive oil

Measure the water into a bowl. Mix the yeast into half a decilitre flour and mix in. Add the salt and most of the flour mixing with a fork. Take the dough into your hands and work it on the table. Make a small hole in the middle and pour in the olive oil. Work to a smooth dough that does not stick to your fingers. Let rest covered for at least half an hour.

The first filling is more delicate, the second stronger with the kale and garlic taste but with mildness from mozzarella.

Filling #1
3 pear tomatoes, half of a small zucchini, one garlic clove, 2 dl grated Parmesan, small handful of rocket and rocket flowers, olive oil

Slice the tomatoes and zucchini. Roll out the dough into one round pizza. Sprinkle the pizza with olive oil. Put the topping ingredients on the pizza and sprinkle on some more oil. Bake in 225 C for 12 minutes.

Filling #2
4 kale leaves, 5 pear tomatoes, one mozzarella (125 g), 1,5 dl grated Parmesan, 3 garlic cloves, olive oil

Chop the kale and slice the tomatoes and garlic. Put the topping on and sprinkle on some olive oil. Bake in 225 C for 12 minutes.






My pizza bianca is here. I think it looks rather dry but it is delicious – believe me













The following pictures are taken at Bir&Fud. Note the fine bar with artisan beer on tap (birra aritgani).

rooma ja arezzo 2014 523 rooma ja arezzo 2014 525 rooma ja arezzo 2014 528


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