Pizza Bianca

"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."
 
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photo by Eismeer photo by Eismeer
photo by Eismeer
Ready In:
55mins
Ingredients:
16
Yields:
4 pizze
Serves:
4
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ingredients

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directions

  • 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.

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