Roman Style Pizza Bianca Recipe

Pizza Bianca Recipe

Recipe by Paggi Pazzo

Pizza Bianca Recipe
Published: November 11, 2011

Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 slices
Calories per serving: 621
Fat per serving: 43.2g

Ingredients

• 5-6 ounces fresh mozzarella
• 3 cloves garlic
• 3 tablespoons olive oil
• 4 fresh basil leaves
• 16 ounces fresh dough
• Handful of flour
• 3 tablespoons Moretti Semolina flour
• 1/2 teaspoon of salt and pepper
• 1/3 of pound thick slice pancetta
• 1/4 cup marinated artichoke
• 1/4 cup white mushrooms
• 1/4 cup Pecorino Romano or Reggiano Parmigiano

Cooking Directions

1. Preheat oven to 450 degrees and chop garlic cloves finely and chop/dice pancetta and mushrooms
2. Take dough, flour and begin to poke and stretch dough slowly to flatten out, then use dough roller to create oval shape that will fit into rectangular cooking sheet pan (click here for homemade dough recipe)
3. Add semolina flour spread across the baking pan
4. Add dough onto pan and fit to rectangular shape then dress with chopped garlic and 2 tablespoons of olive oil
5. Add chopped fresh mozzarella on top with pancetta chunks, mushrooms, and artichoke
6. Sprinkle grated Pecorino or Reggiano Parmigiano on top and additional tablespoon of olive oil and chopped basil leaves
7. Place pizza bianca in oven and cook for 20 minutes
8. Remove from oven and let rest for 5 minutes then cut slices and serve