Kitchen
Wizard
Cooking
Pizza bianco or with gorgonzola or Italian ham filling
About the recipe
We made two white pizzas this evening; one with gorgonzola-rocket and one with Italian ham-rocket. But let yourself go and make a pizza according to your own imagination.
Servings:
4 persons
Region:
Europe
Kitchen:
Italian
Working hours:
30 min
Total preparation:
2 hours
Course/dish:
Main course
M, f, v or v
-
Material:
Oven
Season:
-
Complexity:
Simple
Ingredients and supplies
Pizza dough:
- 350 g wheat flour
- 20 g polenta
- 1 sachet of dry yeast (7 grams)
- 2 tsp salt
- 2 tbsp olive oil (+ oil for greasing)
- 250 ml lukewarm water
- Pinch of sugar
- Optional: 4 tsp polenta
Garlic oil:
- 3 - 4 cloves of garlic
- 50 ml olive oil
Italian ham filling:
- 100 gr Italian ham
- half bag of arugula (75 grams)
- 100 g grated cheese
- some garlic oil
- to taste pul biber
- some coarse sea salt
Gorgonzola filling:
- 100 grams of gorgonzola
- half bag of arugula (75 grams)
- 50 g grated cheese
- some garlic oil
- to taste pul biber
- some coarse sea salt
Prep-work
Garlic oil: press 3 to 4 cloves of garlic and add to 50 ml of olive oil (extra virgin).
Preparation
Pizza base:
Put the yeast with part of the 250 ml lukewarm water and a pinch of sugar (is food for the yeast) in a bowl and stir. This mixture should become frothy, then you know that the yeast is working.
Place the flour, yeast mixture, polenta, olive oil in a bowl and stir with a wooden spoon (or hand mixer with dough hooks).
Add the water little by little (250 ml may be too much) and mix by hand until you have a soft, elastic dough.
Knead for at least 10 minutes.
Place the dough in a lightly oiled bowl, brush the top with oil, cover with a damp tea towel and leave to rise at room temperature for at least 1 hour until the dough has doubled in volume.
Preheat the oven to 250 degrees with the baking trays in it.
After rising, remove the dough from the bowl and knead the dough for a few minutes on a clean, floured work surface. Divide into two portions and roll each half out into a round/rectangular sheet. Sprinkle 2 sheets of baking paper with the polenta and place the dough on top.
Brush the pizzas with the garlic oil.
Put 1 grated Gouda cheese on pizza.
Put 2 pieces of gorgonzola and some grated Gouda cheese on the pizza.
Add pul biber to taste on both pizzas.
Remove the hot baking sheet from the oven and slide the baking paper with pizza onto the sheet.
Bake the pizzas for 12-14 minutes until crispy (the cheese should bubble and turn golden brown).
Remove pizza 1 from the oven and top with torn Italian ham and the arugula and cut into pieces.
Remove pizza 1 from the oven and cut into slices.
KPK
21 maart 2018