Pizza bianca

Submitted by Jack Davies on 6 December, 2006 - 00:11.
Pizza bianca

This one looks a little overcooked for my taste..

( categories: )

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.

Nice one JD

Submitted by Giacomo Fiorino on 6 December, 2006 - 07:05.

I will call this focaccia al rosmarino. The pizza bianca I had in mind is a bit different, and must have lots of garlic.

As soon as I make one I let you try it out.

NICALIBRE Jacko

Jacko,

Submitted by cmoore56 on 6 December, 2006 - 07:25.

PLEASE give us the recipe!!! Sounds absolutely delicious!

Very simple

Submitted by Giacomo Fiorino on 6 December, 2006 - 08:22.

Any recipe for a pizza dough will do for the base, then all you need to do is, set the oven (is better if you got an eletric one, fan assisted) at its highest level (220-240 C) and roll the dough to the desired shapes, then with your fingers massage the dough in order to obtain indentations, then you pour some good quality olive oil, and with your hands massage it on the dough.

Finally you just put the final touch, in the case of the photo they used rosemary ( I don't like to use this herb because it will burn and give you a bitter taste) and sea salt, but alternative you can slice in 2 halves some cherry tomatoes, scatter and press them on top of the dough with some dry oregano and sea salt (this is a must that make all the difference)

Let the dough rest for about 15 minutes, in the meantime the oven is ready, put it in and when it start to become golden (usually takes 15 minutes, but depends on the size)take it out and put it on a colling rack. Five minutes later you can enjoy it with your friends.

Raccomandation : slice it up when it is still hot and fill it with some ham and cheese, you will like it.

NICALIBRE Jacko