Pizza Bianca Recipe
roasted garlic, gorgonzola, fior di latte cheese, dry figs, arugula, speck (smoked prosciutto) drizzled with balsamic glaze
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water (about 110°F/43°C) and sugar. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes until frothy.
- 2
Make the Dough
In a large bowl, mix the all-purpose flour and salt. Create a well in the center and add the activated yeast mixture and olive oil. Mix until it forms a dough.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Let the Dough Rise
Place the kneaded dough in a lightly oiled bowl, cover with a cloth or plastic wrap, and let it rise in a warm area for about 1 hour or until doubled in size.
Pizza Assembly
- 5
Preheat the Oven
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
- 6
- 7
Shape the Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a round shape about 12 inches in diameter.
- 8
Add the Toppings
Spread the roasted garlic (squeezing the cloves out of the skin) evenly over the dough. Crumble the gorgonzola and fior di latte cheese on top. Slice the dry figs and arrange them over the cheese.
- 9
Bake the Pizza
Transfer the assembled pizza to the preheated pizza stone or baking sheet. Bake for about 12-15 minutes until the crust is golden and the cheese is bubbly.
- 10
Finish with Arugula and Speck
Once out of the oven, top the pizza with fresh arugula and slices of speck. Drizzle balsamic glaze over the top before slicing and serving.
