Inghams Italy Cookbook - Pizza Bianco
Tue Dec 2014
Pizza Bianco with Wild Mushrooms and Truffle Oil
A traditional dish in parts of Italy, this is a pizza with a difference, as there’s no tomato sauce or lashings of cheese on top of the dough! Despite using simple ingredients, this dish is every bit as tasty as a wood-fired margherita and will go down a treat at your next dinner party.
Serves two hungry people!
For the dough:
250g strong wholemeal flour, plus extra for dusting
80g semolina, plus extra for dusting
5g dried yeast
1 tbsp. olive oil
215ml lukewarm water
1 tsp salt
For the sauce:
25g plain flour
20g parmesan, grated
2 sprigs rosemary, stalks removed and finely chopped
A pinch of white pepper
For the toppings:
50g wild mushrooms
1 ball of mozzarella
Truffle oil to drizzle
Basil to garnish - optional
For the dough
Mix the yeast oil and water in a jug and leave to activate for a few minutes. Put all the flours into a bowl and give a quick stir to combine them. Pour the water mix onto the flour and bring together with a spatula (this stops the flour from flying everywhere when you turn the mixer on).
Beat the dough on a low setting using a dough hook for eight minutes. Then, take out and knead by hand on a floured surface for three minutes, form into a ball and place in an oiled bowl. Leave to rise in a warm place for an hour, or until it’s doubled in size.
When risen, cut the dough in half and knock back (knead the air out of it), then stretch or roll the each ball of dough until you have two thin circular bases and you’re ready to add your toppings.
For the sauce
In a small, heavy-bottomed pan, mix together the butter and flour for about a minute until they form a thick, golden brown paste. Slowly, about two tablespoons at a time, you should mix in the milk, whisking well between each addition until there are no lumps before adding the next lot. When all the milk is added, you should have a thick, smooth sauce. Then, stir through the parmesan, chopped rosemary and white pepper.
For the pizza
Preheat the oven to 200°C if fan-assisted (220°C for static ovens) and dust a pizza stone or baking tray with flour. Spread a few tablespoons of rosemary and parmesan sauce over each pizza base. Sprinkle the wild mushrooms equally between the pizzas, tearing any large ones into smaller pieces so they cook more evenly. Top with torn mozzarella. Bake in the middle of the oven for 30-35 minutes, rotating 180° halfway through cooking.
Serve hot, drizzled with truffle oil and topped with a few basil leaves.
Jenny is a London-based personal assistant to a food stylist. She started her baking blog - www.bake-online.co.uk - as a way to stay creative after completing her degree in Fine Art. With a fondness for freshly baked bread and citrus pound cakes, she has the sadistic desire to cause those in her direct vicinity to gain a few extra pounds!
Where will you taste Pizza Bianco this year?