PIZZA BIANCA
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
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
ITALIAN PIZZA BIANCA/WHITE
This White Pizza Recipe also known as Pizza Bianca, an easy tasty pizza made with pancetta, mozzarella, parmesan flakes and arugula.
Provided by Rosemary Molloy
Categories Appetizer main dishes
Time 25m
Number Of Ingredients 6
Steps:
- Pre-heat oven to 425-450F (225-250C). Lightly oil a 12 inch pizza pan (30 cm).
- Prepare your pizza dough, whether you are making Homemade or store bought. Place the dough on a pizza pan or even a cookie sheet will work, stretch the dough to form your desired shape, top with the cubed pancetta and a drizzle of olive oil, and bake for approximately 10-12 minutes or until crust is golden and baked.
- Remove the pizza from the oven and top with the shredded mozzarella cheese, bake for approximately 3 minutes or until the cheese has melted. Remove from the oven, top with arugula (rocket) and sprinkle with flakes of parmesan. Serve while hot. Enjoy!
Nutrition Facts : Calories 328 kcal, Carbohydrate 47 g, Protein 17 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 955 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
CAST IRON PIZZA BIANCA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 2 to 4 servings
Number Of Ingredients 9
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.
PIZZA BIANCO
Here's the perfect pizza for cheese lovers. Served with a green salad, it makes a satisfying meal. You can use store-bought dough if you don't have a bread machine.-Christine Omar, Harwich Port, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 12-16 slices.
Number Of Ingredients 18
Steps:
- In bread machine pan, place dough ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes. Press dough into a 13x9-in. baking dish coated with cooking spray; build up edges slightly. , In a large skillet, saute mushrooms and onion in oil for 3-5 minutes or until onion is crisp-tender. Add garlic; cook 1 minute longer. Stir in basil. , In a small bowl, combine the filling ingredients; spread over crust. Sprinkle with vegetable topping. , Bake at 400° for 35-45 minutes or until crust is golden brown.
Nutrition Facts : Calories 385 calories, Fat 16g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 512mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
PIZZA BIANCA
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
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
PIZZA BIANCA
Categories Bread Bake Quick & Easy Gourmet
Yield Makes 4 servings (1 very thin 12- by 8-inch pizza)
Number Of Ingredients 5
Steps:
- Preheat oven to 500°F.
- Whisk together hot water and 1/2 teaspoon kosher salt until most of salt is dissolved, then whisk in 1 tablespoon oil.
- Coat dough lightly with flour, then stretch with floured hands on a floured surface into a 12- by 8-inch rectangle. Transfer dough to an oiled 15- by 10- by 1-inch baking pan, stretching dough to cover bottom of pan. Dimple dough by pressing your fingertips all over, then brush with oil mixture.
- Bake pizza in pan on bottom rack of oven until golden brown on top and bottom, 10 to 12 minutes. Transfer pizza to a rack, then brush with remaining tablespoon oil and sprinkle with remaining 1/2 teaspoon kosher salt. Serve warm, torn into pieces.
PIZZA BIANCA
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
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.
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