Pizza Bianca with Potato
Time: 2 hr Yields: light pizzas Cost: $1.02 per light pizza Difficulty: 8/10
From Ottolenghi’s book Simple, pg 151. Made it first years ago when I was just starting to be left home alone and somehow timed it coming out of the oven as Dad got home from a long and really rainy bike ride and maybe I also had the fireplace lit too.
Ingredients
- Bread flour 600 grams
- Dry yeast 3 tsp
- Salt 0.5 tsp
- Olive oil 3 tbsp
- Water (warm) 360 ml
- Potatoes 400 grams
- Olive oil 3 tbsp
- Mascarpone 250 grams
- Parmesan 40 grams
- Fresh rosemary to sprinkle
- Lemon (zest) 1 whole
- Spring onions 50 grams
- Salt to taste
- Pepper to taste
dough
topping
Steps
- Combine flour, yeast and salt, then add oil and water and stir well.
- With oil on bench and hands, knead dough for 5 minutes.
- Split dough into 10 pieces, cover with wet tea towel and rise until doubled 60-90 minutes.
- Preheat oven to maximum heat whatever it is.
- Slice potatoes as thin as humanly possible.
- Mix potatoes with salt and oil then bake in a single layer for 7 minutes until browned.
- Preheat pizza oven.
- Combine mascarpone, grated parmesan, lemon zest and pepper in a medium bowl. Slice spring onions
- Roll out dough , spread mascarpone mix (budget it), then lay down potatoes, rosemary, spring onions and drizzle with oil.
- Bake in pizza oven until they look yummy and dough holds its shape on palette knife.
