Recipes
Return to previous pagePizza Bianca
(3 ratings)
This new version of Pizza Bianca is much more like a pizza than a focaccia. It has a chewy rosemary-scented bottom crust topped with a layer of creamy ricotta, some nutty, buttery Parmesan cheese and a layer of melting Mozzarella.
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
- Standing Time: 1 hours, 0 minutes
- Total Time: 1 hours, 40 minutes
- Servings: 8
Ingredients
- 2 cups bread flour
- 1/2 cup vital wheat gluten (flour)
- 1/4 cup soy protein powder (plain, unswt.)
- 1 tablespoon chopped fresh rosemary
- 1 1/2 teaspoons kosher salt or sea salt, divided
- 1 teaspoon rapid-rise yeast
- 1 1/4 warm water
- cooking spray
- 1 cup part-skim ricotta cheese
- 1/2 teaspoon coarsely ground black pepper
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded part-skim mozzarella
- 2 tablespoons shredded fresh basil leaves
Instructions
- In a food processor fitted with a dough or steel blade, combine the bread flour, gluten flour, protein powder, rosemary, 1 teaspoon of the salt and the yeast. Pulse to combine. With the motor running, pour in the water and pulse until the mixture forms a ball. Pulse 1 minute longer. Turn the dough out onto a lightly floured surface and knead for 1 minute.
- Spray a large mixing bowl with nonstick cooking spray. Place the dough in the bowl and turn to coat. Cover with a clean kitchen towel and let rise in a warm place for 1 hour.
- In a small bowl, stir together the ricotta, the remaining 1/2 teaspoon salt and the pepper.
- Meanwhile, preheat the oven to 450°F. Turn the dough out onto a lightly floured surface and roll out into an 11-by-17-inch rectangle. Line an 11-by-17-inch baking sheet with parchment and top with the dough. With the tips of your fingers, make shallow indentations all over the dough and bake 5 minutes. Spread the ricotta mixture over the dough, sprinkle with the Parmesan and sprinkle with the mozzarella. Bake until golden on the bottom and top, 13 to 15 minutes longer. Sprinkle with the basil, cut into 8 pieces and serve.
Tips
- This pizza makes 8 very generous servings. If you'd like to make it a K2, cut it into 16 pieces. And feel free to add some K0's to the pizza like chopped garlic, sliced peppers, mushrooms, spinach or asparagus.
Client Comments
- Jill B
- 7/27/2010
- Bread Stick variation (32 1K servings): Follow crust directions through step 3. Shape into 32 breadsticks and dent them (to hold cheese mixture) (twists also work). Bake 5 minutes. Spread with cheese from step 4 continue baking 15 minutes. For dipping sauce: Spray aluminum pan and cover bottom in veggies. I used: Cherry tomato, Shallot, Bell pepper - any color, Baby bella mushrooms, Zucchini. Generously spray more non-stick spray over top of veggies and sprinkle with ½ teaspoon Cayenne Pepper and Garlic Powder to taste. Bake in preheated 400 degree oven for 20-25 minutes until seeping and starting to get a golden color. Let cool. Add to blender all veggies, plus handful of fresh spinach and a ¼ Cup Vegetable broth. Blend until smooth. Leftovers are great condiment on sandwiches and keep about a week in fridge.
- Ellen Jackson
- 7/22/2010
- I made the pizza as is for my family and we enjoyed it. I made a second one and added roasted: garlic, onions, bell peppers, tiny bits of cauliflower and lots of halved cherry tomatoes, we loved it!! I spiced the veges with italian seasoning, the flavors were awesome and added lots of bulk and flavor to the pizza. My family loved it - even without meat!!
- Cara
- 8/29/2009
- This is REALLY good! I throw the dough ingredients in the bread machine and it's super easy.
- Coach Terry
- 5/14/2008
- I LOVE this recipe! I add a bunch of K0 grilled veggies...eggplant, mushrooms, bell peppers and onions.
- Amy
- 2/10/2008
- I added a bunch of minced garlic and K0 veggies, which really enhanced the flavor of the recipe. I'll definitely make it again