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Pizza Bianco

Pizza Bianco

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No tomato base. Just garlicky deliciousness, with salty feta, creamy mozzarella and a dash of parsley. Simple and yummy!

  • Difficulty:

  • Prep Time : 40 mins |
  • Cook Time : 20 mins
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Pizza Dough

2 C (500 ml) stone ground “00” flour

1 tsp (5 ml) salt

1 tsp (5 ml) instant yeast

1 tsp (5 ml) sugar

1 Tbsp (15 ml) olive oil

+- 1 C (250 ml) tepid water

Topping

4 – 5 cloves garlic, crushed

3 Tbsp (45 ml) olive oil

200 g feta cheese, crumbled

+- 200 g fresh buffalo mozzarella, thinly sliced

1 C (250 ml) chopped Italian parsley

To Serve

freshly ground salt and pepper

Parmesan-infused olive oil

extra parsley for garnish

Pizza Dough

 Preheat the oven to 240 °C.

 Add the flour, salt, yeast and sugar to a mixing bowl. Make a well in the centre and add the olive oil. Slowly add the warm water, mixing with a spoon until it all comes together.

Remove the dough from the bowl and place on a floured surface. Knead for +- 5 minutes or until smooth and elastic. Place back into the bowl, cover with cling wrap or a cloth, and allow to prove in a warm spot for +- 30 minutes (or until doubled in size).

Divide the dough in half, press each ball of dough flat onto greased baking trays or pizza stones (knocking all the air out). Using your hands, stretch the dough out as much as possible. Use a fork to prick a few holes into each one – this will allow steam to escape during cooking.
Place in the oven and par-bake for 10 minutes and then remove.

Combine the garlic and olive oil together and brush generously onto each pizza base.

Top with feta, mozzarella and parsley and put back into the oven t bake for a further 10 minutes.

Serve immediately topped with extra parsley, a drizzle of Parmesan-infused oil, and a sprinkling of freshly ground salt and pepper.

Enjoy with a mezze of marinated artichokes, ripe tomatoes, olives and fried capers.