Pizza Bianca

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• 500 g flour (all purpose)
• 40 g fresh yeast active dry yeast (or 7g (one sachet)
• 150 -200 ml water (lukewarm)
• 1 teaspoon salt
• 1 teaspoon sugar (or honey)
• 250 g ricotta cheese
• 1 medium sized courgette (zucchini, in rounds)
• 2 garlic cloves, minced
• 2 tablespoons milk
• 1 teaspoon oregano
• 1 teaspoon fresh basil leaf (optional)
• 125 g mozzarella cheese (cubed, shredded or torn)
• 50 g parmesan cheese (grated)
• 1 tablespoon olive oil
• salt and pepper
• 2 tablespoons pine nuts (optional)

Recipe

• 1 crust: transfer flour to a large bowl and stir in 1 teaspoon salt.
• 2 form/press a well in the flour and add sugar, yeast (in pieces) and about 50ml lukewarm water. stir and incorporate flour until paste-like.
• 3 transfer to a warm location an let starter dough rise for about 20 minutes (until bubbly).
• 4 add rest of water to starter dough and knead until a soft, sleek ball forms.
• 5 let rest for another 20 minutes.
• 6 cut zucchini in 5mm thick slices and fry, together with minced garlic, in olive oil until golden brown and crispy. set aside to cool.
• 7 to soften ricotta, incorporate 2 tablespoons milk and stir. add salt and pepper to taste (to ricotta).
• 8 shape pizza dough as you like it (i usually make 4 small pizze out of the amount of dough) and prick with a fork.
• 9 spread ricotta evenly on dough/pizze.
• 10 add oregano and fresh basil.
• 11 add parmesan and mozzarella.
• 12 top with zucchini slices.
• 13 if using - sprinkle with pine nuts.
• 14 bake at 250°c for about 15 minutes.