Pizza Bianca With Tomatoes And Mozzarella Recipes

SEA SALT AND ROSEMARY PIZZA BIANCA BITES WITH MORTADELLA AND MOZZARELLA

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.

ITALIAN PIZZA BIANCA/WHITE

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!

PIZZA WITH TOMATO, MOZZARELLA AND BASIL

Steps:

• Set the pizza stone into a cold oven and preheat the oven to 450 degrees. In a small sauce pan set over a low flame, heat 1 tablespoon of olive oil. Add the garlic and cook for 1 minute before adding the tomatoes. Season the tomatoes with the salt, pepper and oregano and cook over medium heat for 10 minutes. Working on a lightly floured surface, pat one of the pizza dough balls into a flat round shape, working from the center outward. While forming the shape of a pizza crust, work with the tips of the fingers and form a 1/2-inch thick edge. Continue to work outward trying to achieve as even a thickness as possible. When the pizza dough is formed into shape transfer the dough to the peel and drizzle 1 tablespoon of olive oil over the surface. Sprinkle half the Parmesan cheese evenly over the oiled pizza dough and spoon 3 tablespoons of sauce over the surface. Evenly spread half of the mozzarella over the tomato and finish building your pizza with a few basil leaves roughly torn by hand. Place the pizza onto the pizza stone in the oven by sliding the pizza off of the peel and onto the hot stone. Repeat the process for the second pizza. Bake for 15 to 20 minutes or until the surface is bubbling and the bottom of the crust is well browned.;
• In a bowl, combine the flour and salt, and mix thoroughly. In a separate stainless steel bowl, combine the water and yeast, and using a whisk, add 2 tablespoons of oil. Let rest for 5 minutes. Pour the water into the center of the flour, and with a spatula, stir to combine well into a sticky mass. Pour this mass out onto a lightly floured surface and begin to knead the dough by working the dough with the heel of the palm of your hand. Push outward and pull the inside edge over the top. Repeating the process over again to create a smooth ball of dough free of stickiness. Place the ball of dough into a clean stainless steel bowl that has been brushed with the remaining 1 tablespoon of olive oil. Cover with a clean cloth and let rise at room temperature for 1 1/2 hours or until it has doubled in size. When the dough has risen it can be divided in half and the two pieces formed into two balls which will later be patted into the traditional pizza shape. Yield: 2 12-inch pizza crusts;

30 WAYS TO USE FRESH MOZZARELLA

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a mozzarella dish in 30 minutes or less!

PIZZA

Steps:

• Place 28-ounce can of crushed tomatoes in fine-mesh strainer set over medium bowl.
• Let sit 30 minutes, stirring 3 times to allow juices to drain.
• Combine 3/4 cup tomato solids, 1 tablespoon olive oil, and 1/8 teaspoon table salt. (Save remaining solids and juice for another use.).
• Place towel or shelf liner beneath stand mixer to prevent wobbling.
• Mix flour, water, and table salt in bowl of stand mixer fitted with dough hook on low speed until no patches of dry flour remain, 3 to 4 minutes, occasionally scraping sides and bottom of bowl.
• Turn off mixer and let dough rest 20 minutes.
• Sprinkle yeast and sugar over dough.
• Knead on low speed until fully combined, 1 to 2 minutes, occasionally scraping sides and bottom of bowl.
• Increase mixer speed to high and knead until dough is glossy, smooth, and pulls away from sides of bowl, 6 to 10 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.).
• Using fingers, coat large bowl with 1 tablespoon oil, rubbing excess oil from fingers onto blade of rubber spatula.
• Using oiled spatula, transfer dough to bowl and pour 1 tablespoon oil over top.
• Flip dough over once so it is well coated with oil; cover tightly with plastic wrap.
• Let dough rise at room temperature until nearly tripled in volume and large bubbles have formed, 2 to 2-1/2 hours.
• One hour before baking pizza, adjust oven rack to middle position, place pizza stone on rack, and heat oven to 450 degrees Fahrenheit.
• Coat rimmed baking sheet with 2 tablespoons oil.
• Using rubber spatula, turn dough out onto baking sheet along with any oil in bowl.
• Using fingertips, press dough out toward edges of pan, taking care not to tear it. (Dough will not fit snugly into corners. If dough resists stretching, let it relax for 5 to 10 minutes before trying to stretch again.).
• Let dough rest in pan until slightly bubbly, 5 to 10 minutes.
• Using a dinner fork, poke surface of dough 30 to 40 times; sprinkle with kosher salt.
• Bake until spotty brown, 15 to 17 minutes, rotating baking sheet halfway through baking.
• Using metal spatula, remove pizza from oven, spread tomato mixture evenly over surface, and sprinkle with shredded mozzarella.
• Return pizza to oven and continue to bake until cheese begins to brown in spots, 5 to 10 minutes longer.

PESTO PIZZA WITH FRESH TOMATOES & MOZZARELLA

Steps:

• Make homemade Pizza Dough as per instructions, let dough** rest for approximately 15-20 minutes before rolling
• Pre heat oven to 425 F (220 C).
• Shape the dough into a lightly greased pizza or cookie sheet, spread the Arugula Pesto or Basil Pesto (if you prefer) on top, then top with shredded mozzarella and sliced tomatoes. Drizzle with a tablespoon of olive oil and sprinkle with a little salt. Bake for approximately 10-12 minutes or until crust is baked and cheese is melted. Let sit 5 minutes before serving. Enjoy!
• **Whether store bought or homemade pizza dough should rest for approximately 20 minutes before shaping into a round or oval shape. It keeps the dough from springing back when shaping.

PIZZA BIANCA WITH TOMATOES AND MOZZARELLA

Steps:

• Place towel under stand mixer to prevent wobbling. Mix flour, water and table salt in bowl of stand mixer fitted with dough hook, on low speed, until no dry flour remains, 3-4 min, scraping sides and bottom of bowl occasionally. Stop mixer and allow to stand 20 minutes.
• Sprinkle yeast and sugar over dough. Knead on low speed until fully combined, 1-2 minutes. Scrape sides and bottom of bowl, then turn speed up to high and knead until dough is glossy, smooth and pulls away from sides of bowl, 6-10 minutes. (Dough will only pull away while mixer is running; once mixer is stopped, it will fall back to sides.).
• Smear large bowl with 1 tbsp olive oil with fingers, scraping excess onto a rubber spatula. Use oiled spatula to transfer dough to oiled bowl. Pour 1 tbsp oil over dough. Flip dough once to cover thoroughly with oil. Cover tightly with plastic wrap. Allow to rise at room temperature until nearly tripled in size, 2 to 2 1/2 hours.
• One hour before dough is ready, place oven rack in the middle of the over and position pizza stone on rack. Heat oven to 450.
• Meanwhile, set fine-mesh strainer over medium bowl. Empty tomatoes into strainer. Allow to drain 30 minutes, stirring 3-4 times to release juices. Measure ¾ cup tomato solids into a clean bowl (save remaining solids and juice for another application). Add 1 tbsp olive oil and 1/8 tsp table salt to tomatoes.
• When dough is risen, coat rimmed baking sheet or jelly roll pan with 2 tbsp oil. Using rubber spatula, turn dough out onto sheet, along with any oil in bowl. Use fingertips to spread dough to edges of pan, being careful not to tear it. (Dough will not reach corners snugly. If dough resists stretching, allow it to rest 5-10 minutes before trying again.) Let dough rest in pan 5-10 minutes, until bubbly. Prick surface 30-40 times with dinner fork.
• Bake 15-17 minutes, until spotty brown. Spread tomato mixture evenly, then sprinkle with cheese. Return to oven and bake 5-10 minutes longer until cheese begins to brown in spots. Slice and serve immediately.

PIZZA BIANCA WITH TOMATOES AND MOZZARELLA

Steps:

• Place 28-ounce can of crushed tomatoes in strainer set over medium bowl. Let sit 30 minutes. Combine 3/4 cup tomato solids, 1 tablespoon olive oil, and 1/8 teaspoon salt. Mix flour, water, and table salt in bowl of stand mixer fitted with dough hook on low speed until no patches of dry flour remain, 3 to 4 minutes. Turn off mixer and let dough rest 20 minutes. Sprinkle yeast and sugar over dough. Knead on low speed until fully combined, 1 to 2 minutes. Increase mixer speed to high and knead until dough is glossy, smooth, and pulls away from sides of bowl, 6 to 10 minutes. Coat large bowl with 1 tablespoon oil. Using oiled spatula, transfer dough to bowl and pour 1 tablespoon oil over top. Flip dough over once so it is well coated with oil; cover tightly with plastic wrap. Let dough rise at room temperature until nearly tripled in volume and large bubbles have formed, 2 to 2 1/2 hours. One hour before baking pizza, adjust oven rack to middle position, place pizza stone on rack, and heat oven to 450 degrees. Coat rimmed baking sheet with 2 tablespoons oil. Using rubber spatula, turn dough out onto baking sheet along with any oil in bowl. Using fingertips, press dough out toward edges of pan, taking care not to tear it. (Dough will not fit snugly into corners. If dough resists stretching, let it relax for 5 to 10 minutes before trying to stretch again.) Let dough rest in pan until slightly bubbly, 5 to 10 minutes. Using fork, poke dough 30 to 40 times, sprinkle with kosher salt. Bake until spotty brown, 15 to 17 minutes, rotating baking sheet halfway through baking. Using metal spatula, remove pizza from oven, spread tomato mixture evenly over surface, and sprinkle with shredded mozzarella. Return pizza to oven and continue to bake until cheese begins to brown in spots, 5 to 10 minutes longer.