Pizza Bianca with Potatoes and Rosemary
Pizza is fun to make and it is a great way to clean up in your fridge. Those extra bits of vegetables, sausages or whatever you have laying around and would be nice to use. This is about being creative and finding out what flavors go together, but also the chance you get your children in the kitchen and let them create. You know children are much more eager to try something new when they have made it themselves.
The other day I had some lonely potatoes, cream cheese, herbs and spices, and immediately thought of pizza bianca, one of my favorite pizza. Ok I think I have a lot of favorite pizzas …..
Well anyhow it turned out great and is a great change from a “regular” pizza.
I always bake my pizza on a pizza stone which I think gives the perfect crust. You simply put it on a baking rack inside you oven and let it heat up with the oven on maximum heat.
The potatoes are best very thinly sliced so I think using a mandolin for that makes all the difference. Also when you have sliced your potatoes put them in a bowl with cold water, that rinses the starch away and stops them from turning brown.
- 300 ml lukewarm Water
- 20 gr fresh Yeast, or 1 1/2 tbsp dry Yeast
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1/2 tbsp Honey / raw Sugar
- 600 gr Flour, I use half whole wheat and half regular.
- Put the water in a mixing bowl, add the yeast and stir until dissolved. If you are using dry yeast, pour it in the water and let it sit for a few minutes before stirring.
- Put in the olive oil, salt and honey.
- With the dough hook, I turn on low speed and start adding the flour gradually. When the flour is all in I turn on medium speed and let is knead for 5 minutes.
- Let it rest for about an hour and your are ready to make some pizza.
- 4 medium Potatoes
- 200 gr Ricotta Cheese, can also use cream cheese
- 2 cloves Garlic
- 1 lemon, zest of one and juice of half
- Black Pepper
- Salt
- 1/3 grated Parmigiano Reggiano
- Olive Oil
- few sprigs fresh Rosemary
- fresh or grated Mozzarella
- Preheat the oven with the baking stone on maximum heat.
- Thinly slice the potatoes with a mandolin knife and put the slices in a bowl covered with cold water.
- Put the ricotta / cream cheese in a bowl and add the zest of one lemon and juice of half and stir well.Then add the crushed garlic, parmigiano and salt and pepper to taste. Stir everything well together.
- Divide the pizza dough in half and roll it out to form 2 big pizzas. Put each pizza on a baking paper.
- Spread the ricotta mixture and layer the potatoes on the pizza. Drizzle with olive oil and sprinkle with fresh rosemary and mozzarella.
- Bake on a pizza stone on maximum heat for about 10 – 15 minutes.
