Pizza Bianca

READY IN: 55mins
SERVES: 4
YIELD: 4 pizze
UNITS: US

INGREDIENTS

Nutrition
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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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