Pizza Bianca with Artichokes & Mascarpone
- Prep Time: 40 minutes
- Cook Time: 10-15 minutes
- Total Time: 55-60 minutes
- Yield: 2
- Category: pizza
- Cuisine: Italian
Description
A crisp white pizza topped with mozzarella, artichokes and creamy mascarpone.
Ingredients
Pizza Bases
300 g bread flour
1 tsp (5 ml) salt
1 tsp (5 ml) instant yeast
¾ C (180 ml) warm water
1 Tbsp (15 ml) olive oil
Baking paper
OR
2 store-bought plain pizza bases
Toppings
200-300 g mozzarella, grated
100 g artichokes in brine, drained
120 g mascarpone
To Serve
Fresh thyme leaves
Freshly grated Parmesan (optional)
Instructions
If making the dough – combine the flour, salt, yeast, water and olive oil in a bowl or stand mixer and knead for 8–10 minutes until smooth and elastic. Cover and rest for 1 hour or until doubled in size.Divide the dough into two balls and rest for a further 20 minutes.
When ready to shape the dough, place a sheet of baking paper on your work surface. Stretch or roll the dough into rounds, leaving a slightly thicker edge. Lightly brush the bases with olive oil, add a dollop or 2 two of mascarpone to the base and spread an even layer – leaving the edge clean. Scatter over the mozzarella and distribute the artichokes evenly.
Preheat the oven to 250 °C with a pizza stone or baking trays inside.
Use the baking paper to lift and transfer the bases onto the preheated trays or pizza stone.
Bake for 8–10 minutes until crisp and bubbling.
If using store-bought bases, assemble the topping as instructed above and bake according to packet instructions.
To Serve
Remove from the oven and immediately add spoonfuls of mascarpone so it melts slightly. Finish with thyme leaves and a grating of Parmesan (optional), slice and serve hot.
