Can't imagine a pizza without tomato sauce? Well then, take a look at this beauty! A true Pizza Bianca doesn't need tomatoes to knock your socks off. Super smooth Ricotta and melted Mozzarella are the stars here, making all cheese fans' eyes sparkle. The dough is prepared a bit sturdier than with the Neapolitan versions. A bit of semolina and a tad less water ensure a nice crispy crust.
Give your white pizza that extra kick with freshly picked Oregano, crispy fried Capers, and thinly sliced Caper berries.
MY TIP:
Feeling like something really decadent? Then skip the capers, get yourself a Truffle (oh yeah!) and shave it ever so finely over the pizza after baking. The earthy aroma paired with the meltingly mild cheese is absolutely amazing!
Ingredients
For 4 servings
for the dough
for the topping
Equipment
nutritional values per serving
Preparation in 10 steps
For the dough: Combine flour, durum wheat semolina, and salt. Dissolve yeast in water and add to the flour. Place on a lightly floured work surface and knead for about 20 minutes until a smooth dough is formed (about 10 minutes in a food processor) until a smooth and elastic dough is formed.
Shape the dough into a ball and let it rise in the refrigerator for 24 hours, covered.
Divide the dough into equal portions and let it rise at room temperature for 90 minutes.
Preheat pizza oven, gas grill, or conventional oven with a pizza stone to maximum heat.
For the topping Peel and finely chop the garlic. Stir the ricotta with olive oil and garlic until smooth, season with salt and pepper, and set aside. Wash the oregano, shake dry, and pluck the leaves off the stems. Cut the caperberries lengthwise into thin slices.
Pat dry capers with kitchen paper towels. Heat oil in a small saucepan to 170°C over medium heat. Fry the capers in it for 30-60 seconds and drain on kitchen paper towels.
Roll out the pizza dough with a rolling pin to about 1 cm thickness. Generously sprinkle the pizza peel with flour and place the pizza base on it.
Spread dough with the ricotta mixture and sprinkle mozzarella on top.
Bake the pizza on the pizza stone in the pizza oven for 2-3 minutes, in the gas grill for about 5 minutes, or in the regular oven for about 10 minutes until the crust is crispy and the cheese is melted. If you are preparing the pizza in the pizza oven, you will need to rotate it 180 degrees halfway through the baking time to ensure even browning.
After baking, sprinkle with fresh oregano, fried capers, and sliced caper berries and serve.
Tags
Jelena's happy place is the kitchen and grill. Thanks to her Balkan roots, it's always about one thing for her: food! And she loves it good and plentiful. Whether for guests, the perfect dish, or learning new skills, she doesn't mind getting her hands dirty, might even butcher a wild boar or dry beef hearts at home. No wonder she quickly abandons her Kölsch glass for BURNHARD and ventures into the forbidden city!