Best Ibérico Pizzetta Bianca Recipes

Pizza Bianca image

Provided by Giada De Laurentiis

Time 25m

Yield 6 servings

Number Of Ingredients 5

1 pound purchased pizza dough
Flour, for surface
2 teaspoons extra-virgin olive oil
1 tablespoon chopped fresh thyme leaves
3/4 teaspoon good quality coarse salt

Steps:

Position the oven rack in the center of the oven and preheat to 450 degrees F.
Roll out the dough on a lightly floured work surface to 1/2-inch thick. Transfer the dough to a heavy large baking sheet. Using a fork, pierce the dough all over. Drizzle the oil over the dough. Sprinkle with the thyme and salt. Bake until golden, about 15 minutes.

Pizza Bianca image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

One 12-ounce ball pizza dough
1/2 cup all-purpose flour
1/4 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano
1 teaspoon lemon zest (1 lemon)
1/2 teaspoon fresh thyme leaves
16 thin slices mortadella

Steps:

Divide the dough into 4 equal parts. Dust a board with the flour and roll each ball of dough into roughly a 6-inch round. Heat the oil in a medium skillet set over medium heat, about 3 minutes to get it hot. Add one of the dough rounds to the hot pan. When the dough begins to bubble on the top and the bottom is golden brown, flip to cook the other side, 2 minutes per side. Remove the crust from the pan to a plate and sprinkle 2 tablespoons of the Parmigiano-Reggiano evenly over the whole surface. Sprinkle with some of the lemon zest and a few of the thyme leaves. Drape 4 slices of the mortadella over the pizza. Repeat with the remaining pizza dough, and then serve.