Best Pizza With Rosemary And Garlic 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

Provided by Giada De Laurentiis

Categories     appetizer

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.

SEA SALT AND ROSEMARY PIZZA BIANCA BITES WITH MORTADELLA AND MOZZARELLA



Sea Salt and Rosemary Pizza Bianca Bites with Mortadella and Mozzarella image

When we are in Italy, one of our favorite things to do is to stop in at one of the local pizza places for a quick snack - a nice big square of 'Pizza Bianca con Mortadella'. This is my twist on this Roman snack!

Provided by Kim's Cooking Now

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 4h35m

Yield 42

Number Of Ingredients 14

2 ¼ teaspoons active dry yeast
¼ cup warm water
1 teaspoon white sugar
3 ½ cups all-purpose flour
1 tablespoon chopped fresh rosemary
1 ½ teaspoons kosher salt (such as Diamond Crystal®)
11 fluid ounces warm water
3 tablespoons extra-virgin olive oil, divided
2 tablespoons all-purpose flour
1 ½ teaspoons sea salt (such as Diamond Crystal®) Coarse Sea Salt)
42 slices thinly sliced mortadella
42 leaves fresh basil
21 fresh mozzarella balls (ciliegine), cut in half
appetizer picks

Steps:

  • Dissolve yeast in 1/4 cup warm water in a bowl; add sugar, stir, and let sit until foamy, about 10 minutes.
  • Mix 3 1/2 cups flour with rosemary and kosher salt in the bowl of a stand mixer. Pour the yeast mixture into flour mixture; slowly add 11 ounces warm water and mix until dough holds together and pulls away from the sides of the bowl.
  • Grease a large glass bowl with 1 tablespoon olive oil. Place dough in the bowl, turning once to coat with oil. Cover bowl with plastic wrap and place into a cool oven with the oven light on until dough has doubled in size, about 1 1/2 hours.
  • Line a rimless baking sheet with parchment paper. Sprinkle 2 tablespoons flour over parchment paper. Turn risen dough onto the parchment paper and flatten it gently with your hands, forming a 9x13-inch rectangle.
  • Place baking sheet into the oven, with the oven light on, until dough has risen, another 1 1/2 hours.
  • Drizzle the remaining 2 tablespoons of olive oil over dough and top with coarse sea salt.
  • Position your oven rack slightly lower than center, and place a baking stone on the rack.
  • Preheat oven to 450 degrees F (230 degrees C). Gently slide the parchment off of the sheet pan and onto the baking stone.
  • Bake dough in the preheated oven for 8 minutes. Gently lift the crust using a pizza peel or large spatula and pull the parchment paper out so that the crust is directly on the baking stone.
  • Continue to bake until crust is golden brown, 15 to 16 minutes more. Transfer crust to a cooling rack to cool completely, at least 30 minutes.
  • Slice the crust into small squares. Cut each square in half horizontally so that you have a top and a bottom. Fold a mortadella slice in half and then in half again; place on top of the pizza bottom. Layer a basil leaf on top of mortadella and top with a mozzarella slice. Add the pizza top and secure with an appetizer pick. Repeat with remaining ingredients.

Nutrition Facts : Calories 124 calories, Carbohydrate 9 g, Cholesterol 16.3 mg, Fat 7 g, Fiber 0.4 g, Protein 5.5 g, SaturatedFat 3 g, Sodium 333.2 mg, Sugar 0.3 g

GARLIC-ROSEMARY PIZZA BIANCA



Garlic-Rosemary Pizza Bianca image

Once slice of this chewy, crispy, aromatic pizza will have you hooked.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 8

1 garlic head, halved crosswise
2 large sprigs fresh rosemary
3/4 cup extra-virgin olive oil, plus more for brushing
2 cups bread flour, plus more for dusting
Coarse salt
1/2 teaspoon active dry yeast
1 1/3 cups water
1/4 cup white cornmeal

Steps:

  • Preheat oven to 325 degrees. Place garlic and rosemary in a heatproof dish, and drizzle with oil. Cover, and roast until garlic has softened, about 40 minutes. Transfer garlic to a plate. Pour garlic-rosemary oil through a sieve into a bowl, discard rosemary, and let cool.
  • Meanwhile, put flour, 2 1/2 teaspoons salt, the yeast, and water into the bowl of an electric mixer fitted with the dough hook. Mix on low speed 5 minutes, scraping down sides of bowl as needed. Gradually raise speed to high, kneading until dough is shiny, sticky, and elastic, 15 to 20 minutes. Transfer dough to a large oiled glass bowl, and cover with plastic. Let rise in a warm, draft-free place until tripled in bulk, about 2 1/2 hours. (Dough will be light and airy.)
  • Turn out dough onto a well-floured work surface. With floured hands, turn dough over a couple of times, and divide in half. Working with 1 portion at a time, stretch into a 14-by-5-inch rectangle, and starting at 1 short end, roll into an oval log. Brush logs generously with garlic-rosemary oil, using about 2 tablespoons per log. Sprinkle each with 3/4 teaspoon salt. Let rise in a warm, draft-free place for 45 minutes.
  • Put a 14-inch pizza stone into oven, and heat oven to 500 degrees.
  • Sprinkle 2 tablespoons cornmeal over a pizza peel, and lay a piece of dough on top. Using your fingers, dent and stretch dough in several places to form a 12-by-4-inch oval. Drizzle garlic-rosemary oil into dimples but not too close to edge of dough. Carefully slide onto preheated stone, stretching as you pull out the peel. Repeat with remaining dough. Bake until golden, 8 to 10 minutes. Let cool slightly. Cut crosswise into slices, and serve with roasted garlic, garlic-rosemary oil or olive oil, and salt.

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