Pizza Bianca (Teddy’s favourite white pizza)

Stephania Mitsides

Blogger

Portion(s):

2 Pizzas
Category:For Kids

Made with

Farina 00 Plain
Plain Farina
bouillons-veggie
Vegetable Bouillon

Ingredients

For the pizza base:

  • 2 cups Mitsides Plain Flour
  • 1 sachet of instant yeast (10g)
  • ½ tsp salt
  • ½ cup lukewarm water
  • 3 Tbsp olive oil
  • Some Mitsides Fine Semolina for dusting

For the white sauce:

  • ½ cup ricotta cheese
  • ½ tsp Mitsides Vegetable Powder
  • 2 Tbsp fresh cream
  • 1 tsp truffle oil (optional)

For the topping:

  • ½ cup shredded mozzarella cheese
  • ½ cup shredded parmesan cheese
  • ½ cup grated cauliflower
  • Fresh basil to garnish
    Black pepper

Method

Combine the flour, salt, and yeast in a bowl of a stand mixer. Add the water and olive oil and stir until the dough comes together. Place on a floured surface, knead for 3-4 minutes until soft and then divide the dough into 2 balls. If the dough is sticky you can add some more flour. Cover each ball loosely with cling film, place in a bowl and let them rest for 30-40 minutes.

In the meantime, prepare the white sauce. Mix the ricotta with the vegetable powder, fresh cream and some pepper. You can also add 1 tsp truffle oil if you like.

Preheat the oven to 180°C. Roll out the 2 balls of dough. Place each one on a lightly floured surface and gently press it down into a circle, adding a pinch of flour if it is too sticky. Then roll out into a circle about 5mm thick. Lightly grease 2 pizza trays or a large oven tray, sprinkle with some semolina and transfer the pizzas. Spread with the white sauce and then top with the cauliflower, mozzarella, parmesan and a bit of salt.

 

Bake for 13-15 minutes until cheese is golden and bubbly. Sprinkle with basil leaves and serve.

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