Best Fishermans Pizza Bianca Recipes

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ITALIAN PIZZA BIANCA/WHITE



Italian Pizza Bianca/White image

This White Pizza Recipe also known as Pizza Bianca, an easy tasty pizza made with pancetta, mozzarella, parmesan flakes and arugula.

Provided by Rosemary Molloy

Categories     Appetizer     main dishes

Time 25m

Number Of Ingredients 6

1 pizza crust (homemade or store bought)
3/4 cup pancetta (chopped)
1 cup firm mozzarella (shredded)
1-2 tablespoons flaked fresh parmesan cheese (flake with a potato peeler)
1 cup fresh arugula ( if the leaves are large cut in half)
1-2 tablespoons olive oil

Steps:

  • Pre-heat oven to 425-450F (225-250C). Lightly oil a 12 inch pizza pan (30 cm).
  • Prepare your pizza dough, whether you are making Homemade or store bought. Place the dough on a pizza pan or even a cookie sheet will work, stretch the dough to form your desired shape, top with the cubed pancetta and a drizzle of olive oil, and bake for approximately 10-12 minutes or until crust is golden and baked.
  • Remove the pizza from the oven and top with the shredded mozzarella cheese, bake for approximately 3 minutes or until the cheese has melted. Remove from the oven, top with arugula (rocket) and sprinkle with flakes of parmesan. Serve while hot. Enjoy!

Nutrition Facts : Calories 328 kcal, Carbohydrate 47 g, Protein 17 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 955 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

PIZZA BIANCA



Pizza Bianca image

This is a recipe for a simple Italian flatbread adorned with rosemary, olive oil, and salt. The dough comes together in a food processor.

Provided by Rhoda Boone

Categories     Bread     Brunch     Kid-Friendly     Dinner     Lunch     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 1 approximately 11 x 16 inch pizza

Number Of Ingredients 9

3 cups all-purpose flour, plus more for parchment
1 teaspoon white granulated sugar
2 teaspoons kosher salt
1 1/2 teaspoons instant yeast (also called bread machine or rapid rise yeast)
4 tablespoons olive oil, divided
1 tablespoon roughly chopped fresh rosemary
1 teaspoon coarse sea salt like Maldon or fleur de sel
Special equipment:
a pizza stone or double stack of baking sheets

Steps:

  • Combine flour, sugar, and salt in the bowl of a food processor fitted with a metal blade. Pulse until well combined. Add yeast and pulse again. Add 1 tablespoon olive oil and 1 1/2 cups room temperature water. Process for 15 seconds, scrape down sides. Process 15 seconds more, until mixture is thoroughly combined. Mixture will be very wet, sticky, and fluid.
  • Coat a large bowl with 1/2 tablespoon olive oil. Scrape dough into bowl with spatula and toss in oil. Flip dough over and top with another 1/2 tablespoon oil.
  • Cover with plastic, then a towel, and let rise in a warm area until almost tripled in volume, 2 to 2 1/2 hours. Alternately, before rising you can refrigerate the dough overnight. Let come to room temperature the next day, then let rise until almost tripled in volume, 2 to 2 1/2 hours. Meanwhile, move a rack to middle of oven and place pizza stone or an inverted double stack of baking sheets on top. Preheat oven to 500°F for at least 1 hour before baking.
  • Line a rimmed baking sheet with parchment and sprinkle with flour. Scrape dough onto parchment and stretch dough to outer corners of baking sheet, creating a rectangle. If dough stretches back, allow to rest 5 to 10 minutes before stretching again. Once rectangle is formed, allow to rest 5 to 10 minutes until slightly puffed. Stipple the surface using fingertips, then use a fork to prick the dough all over, 20 to 30 times. Drizzle with 1 tablespoon oil and sprinkle with rosemary.
  • Bake 5 minutes until firm, remove pan, slide pizza from parchment onto a pizza peel or cutting board, and slide back onto pizza stone. Discard parchment. Bake until golden brown and crispy, 8 to 12 minutes more.
  • Transfer to a cutting board, then cut into slices. Drizzle with the remaining tablespoon of olive oil, sprinkle with sea salt, and serve immediately.

PIZZA BIANCA



Pizza Bianca image

In many southern Italian homes, this is daily bread, the closest thing to the prototypical pizza. I vividly remember the first time I tasted it (in Rome)-it blew my mind. Please try it. Not only is it delicious, but it's the launching pad for making any other pizza you like (see the variations for a couple of ideas). For this to be most successful, your oven should be equipped with a pizza stone, and you should make the dough directly on a peel. However, it's almost as good on a baking sheet, and I give directions for both.

Yield makes 1 large or 2 or more small pizzas

Number Of Ingredients 6

1 recipe Pizza Dough (preceding recipe)
Flour for rolling out the dough
Extra virgin olive oil as needed
Coarse kosher or sea salt to taste
1 tablespoon or more roughly chopped fresh rosemary leaves
Several fresh rosemary sprigs, optional

Steps:

  • When the dough is ready, knead it lightly, form it into a ball, and divide it into 2 balls if you like; roll each piece into a round ball and place each ball on a lightly floured surface. Sprinkle with a little more flour, cover with plastic wrap or a towel, and let rest while you preheat the oven.
  • Preheat the oven to 500°F or higher. Roll or lightly press each dough ball into a flat round, lightly flouring the work surface and the dough as necessary (do not use more flour than you need to). Let the rounds sit for a few minutes; this will relax the dough and make it easier to roll out. If you have a peel and baking stone, roll or pat out the dough on the peel, as thin as you like, turning occasionally and sprinkling it with flour as necessary. If you are using baking sheets, oil them, then press each dough ball into a flat round directly on the oiled sheets. Then roll or pat out the dough, as thin as you like, flouring or oiling your hands if necessary.
  • Top with salt and sprinkle with the rosemary-decorate with the sprigs if you like-then drizzle with a little more olive oil, and slide the baking sheet into the oven on a rack set in the middle (or the pizza itself onto the stone, which should be set on a lower rack). Bake for 6 to 12 minutes, depending on the oven heat, until nicely browned. Serve immediately or at room temperature (these will keep for a few hours).
  • Top the pies with sliced fresh tomato, extra virgin olive oil, a little mozzarella, preferably fresh, some fresh basil leaves, salt, and Parmesan cheese.
  • Top the pies with sliced fresh tomatoes, thinly sliced garlic (or Fast, Fresh Tomato Sauce, page 606), extra virgin olive oil, and, if you like, a few anchovy fillets.

FISHERMAN'S PIZZA BIANCA



Fisherman's Pizza Bianca image

Serve the [Chunky Tomato and Black Olive Salad](/recipes/recipe_views/views/4035) and some white wine with this crisp-crusted pizza. A nice ending would be coffee gelato-or regular coffee ice cream-and chocolate biscotti.

Yield Makes 2 Servings

Number Of Ingredients 8

All purpose flour
1 10-ounce tube refrigerated pizza dough
2 6.5-ounce cans chopped clams, well drained
1 tablespoon chopped garlic
1/2 teaspoon dried crushed red pepper
1/2 cup chopped fresh Italian parsley
1/3 cup grated Parmesan cheese
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 425°F. Lightly sprinkle heavy large baking sheet with flour. Unfold dough on prepared sheet. Stretch and/or roll dough to 10x13-inch rectangle. Sprinkle clams, then garlic, dried red pepper, parsley and cheese over dough, leaving 1-inch border. Drizzle oil over.
  • Bake pizza until crust is golden brown and crisp, about 12 minutes. Transfer pizza to work surface. Cut into squares and serve hot.

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