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Pizza bianco

Number: 4 persons

Complexity: easy

Working time: 30 min

Total preparation: 2 hours (including dough rising time).


    Pizza Dough:

    • 350 gr wheat flour

    • 20 g polenta

    • 1 bag 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 grams Italian ham

    • half a bag of arugula (75 grams)

    • 100 g grated cheese

    • some garlic oil

    • pul biber to taste

    • some coarse sea salt

    Gorgonzola filling:

    • 100 grams of gorgonzola

    • half a bag of arugula (75 grams)

    • 50 g grated cheese

    • some garlic oil

    • pul biber to taste

    • some coarse sea salt

    Other supplies

    Baking paper

      We made two white pizzas this evening; 1 with gorgonzola-rocket and 1 with Italian ham-rocket. But let yourself go and make a pizza according to your own imagination.

      Mis en place

      Garlic oil: squeeze 3 to 4 cloves of garlic and add this to 50 ml olive oil (extra virgin)


      Pizza Bottom:

      Place the yeast in a small bowl with part of the 250 ml lukewarm water and a pinch of sugar (provides food for the yeast) and stir. This mixture should become foamy, 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 (perhaps 250 ml is too much) and mix by hand until a soft and elastic dough forms.

      Knead for at least 10 minutes.

      Place the dough in a lightly oiled bowl, brush the top with oil as well, cover with a damp tea towel and let 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, take the dough out of the bowl and knead it on a clean, floured work surface for a few more minutes. Divide into two portions and roll out each half into a round/rectangular piece. Sprinkle 2 sheets of baking paper with the polenta and place the dough on it.

      Brush the pizzas with the garlic oil.

      Put 1 grated Gouda cheese on pizza.

      Place 2 pieces of gorgonzola and a little grated Gouda cheese on the pizza.

      Add pul biber to taste on both pizzas.

      Remove the hot baking tray from the oven and slide the baking paper with pizza onto the tray.

      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 wedges.


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