This Pizza Bianca is a classic Italian favorite that relies on simplicity for maximum flavor. The dough is made from scratch, resulting in a chewy yet tender crust that puffs up beautifully at the edges. Topped with just olive oil, fine sea salt, and fresh rosemary, it highlights the quality of the ingredients without overwhelming them. The garlic essence comes through subtly, adding depth to the savory profile. Perfect for a casual weeknight dinner, a light lunch, or as an appetizer alongside a bowl of soup. It’s vegan-friendly and incredibly satisfying, offering a comforting, home-style experience thatâÂÂs easy to replicate. Serve it hot from the oven for the best texture, or reheat gently to enjoy later.
Pizza With Rosemary and Garlic (Pizza Bianca)
Description
This Pizza Bianca is a classic Italian favorite that relies on simplicity for maximum flavor. The dough is made from scratch, resulting in a chewy yet tender crust that puffs up beautifully at the edges. Topped with just olive oil, fine sea salt, and fresh rosemary, it highlights the quality of the ingredients without overwhelming them. The garlic essence comes through subtly, adding depth to the savory profile. Perfect for a casual weeknight dinner, a light lunch, or as an appetizer alongside a bowl of soup. It&# 226;ÂÂs vegan-friendly and incredibly satisfying, offering a comforting, home-style experience thatâÂÂs easy to replicate. Serve it hot from the oven for the best texture, or reheat gently to enjoy later.Ingredients
Directions
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Place warm water in a large bowl; ensure it is warm but not hot to the touch.
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Stir in the dry yeast and allow it to dissolve completely.
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Stir in 1 cup of flour, mixing constantly in the same direction.
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Stir in another cup of flour, then continue stirring for about one minute (approximately 100 strokes) in the same direction to develop gluten.
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Cover the bowl and let the mixture stand for 30 minutes to 3 hours to form a sponge.
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Sprinkle in salt and olive oil, then add more flour, stirring in half-cup increments until the dough becomes too heavy to stir.
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Turn the dough out onto a well-floured surface and knead, adding extra flour as needed to prevent sticking.
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Knead for 10 minutes until the dough is smooth and elastic.
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Lightly oil a clean bread bowl, place the dough ball inside, and cover with plastic wrap.
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Let the dough rise until it has more than doubled in volume, about 3 hours.
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Preheat oven to 450 degrees F (232ðC) and lightly oil a 12 by 18-inch baking sheet.
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Turn the risen dough onto a lightly floured surface and flatten with your palm.
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Gently pull and stretch the dough into a rectangle to fit the baking sheet, allowing it to rest if it resists stretching.
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Transfer the dough to the baking sheet and press/stretch it to fit, ensuring an even thinness with a slightly rounded rim.
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Brush the top with olive oil and dimple the surface all over with your fingers.
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Sprinkle with fine sea salt and fresh rosemary leaves.
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Bake on the bottom rack for 5 to 8 minutes, until the crust edges are slightly golden.
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Remove from oven, brush crusts lightly with olive oil, cut into squares, and serve warm.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 875.9kcal
- % Daily Value *
- Total Fat 2.4g4%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 8.7mg1%
- Total Carbohydrate 182.9g61%
- Dietary Fiber 6.5g26%
- Sugars 0.7g
- Protein 24.1g49%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
