Pizza Bianca Recipe
Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.
This month’s Sinkology recipe is all about simple & delicious! Pizza Bianca is an all white pizza that reminds me of Sinkology’s gorgeous new line of Fireclay Farmhouse sinks. ((You can check them out HERE)).
This yummy white pizza is made up of just a few easy to find ingredients. Whether you choose to make your own homemade pizza dough, pick some up from your local pizzeria, or use store-bought refrigerated dough – I know you’ll be shocked at just how effortless this pizza is.
Let me tell you how I do it!
I make my own homemade pizza dough. Wait! You are probably thinking “she said this would be easy” and you are ready to move on. Homemade pizza dough is the quickest way to get my hands on dough without going to the store. I will pretty much do anything to avoid grocery shopping, even making homemade pizza dough.
I am kidding – kind of. But really, the most important part of making your own pizza dough is having enough time to give the pizza dough TIME to do it’s thing. The art of pizza dough making is really a lot of “hurry up and wait”. Speaking of time, I am not going to spend any more of your time talking about pizza dough since this recipe is not for pizza dough but rather what goes on TOP of the pizza dough. If you want to read all about “Becoming a Pizza Maker” you can go HERE.
So once you have your pizza dough (homemade or purchased) this recipe is finished and eaten in very short order. Start off with a 6 ounce pizza dough ball that is somewhere between the temperature of your refrigerator inside and room temperature ((chilled but not 38°)).
Work your dough into a 10″ to 12″ round and place on a pizza pan that has been sprinkled with semolina. Semolina is a very important, probably under appreciated, part of this recipe. Although it has no flavor to speak of, it adds a nice crunch to the pizza bottom AND even more importantly, it keeps the pizza from sticking to the pan.
Next, drizzle 3-5 tablespoons of heavy cream over the uncooked crust and top with shredded Monterey Jack cheese and fresh mini mozzarella balls. Before placing the pizza in a preheated oven, drizzle with some garlic infused olive oil and sprinkle with kosher salt.
Bake the pizza at 425° for approximately 12 to 15 minutes. Be sure to keep a close eye, Monterey Jack cheese will burn very easily. You will know the pizza if finished baking with the cheese has turned a gorgeous golden blonde color and the crust is firm and crisp to the touch.
I like to add a dash of red pepper flakes for just a little heat – but that is totally optional!
The combination of cheeses and cream mixed with the faint garlic taste from the olive oil all topped on a perfectly crisp pizza is pretty much the perfect bite! And, isn’t this Pizza Bianca gorgeous?! So classic and simple looking.
Another thing I love about this recipe is how adaptable it is. If you want to add thinly sliced mushrooms, shaved leeks, Italian sausage, or even spinach leaves, go for it! The possibilities are limitless.
So what toppings would you add to your Pizza Bianca?
- 1-6 oz pizza dough ball
- 1 T semolina
- 5 T heavy cream
- ½-¾ c Monterey Jack cheese, shredded
- 10-12 mini mozzarella balls, fresh
- kosher salt, just a pinch or two
- 1-2 T garlic infused olive oil*
- crushed red pepper, optional
- Preheat oven to 425°. Sprinkle 12" pizza pan with semolina. Form dough into a 10"-12" round and lay on pan. Drizzle cream and sprinkle with Monterey Jack Cheese. Top with fresh mozzarella balls and drizzle with olive oil.
- Sprinkle with salt and crushed red pepper (optional).
- Place in preheated oven and bake for 12-15 minutes until crust is golden blonde and crisp and cheese is melted, bubbly and golden.
- Slice and serve.
- Serves two
- *To make olive oil infused with garlic: in a small saucepan place three cloves of fresh garlic in 8 oz of olive oil. Heat, over medium flame for 3 minutes. Remove from heat and cool. Remove garlic cloves and store in a sealed glass jar.
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