Pizza Bianco
No tomato, just creme fraiche, crushed potato and mozzarella, with an everything bagel crust. Overlap the spuds and the cheese so you get crispy edges and brown cheese in the same bite.
Serves: 4, makes 2 large pizzas
Prep time: 30 minutes, plus 1 hour proving
Cook time: 20 minutes
INGREDIENTS
4 cups pizza flour
2 tablespoons sea salt flakes
7g (1 sachet) dry yeast
2 tablespoons extra virgin olive oil
1 1/2 cups lukewarm water
For the everything bagel mix (makes 2 cups)
1/3 cup garlic granules
1/3 cup dried onion
2/3 cup white sesame seeds
1/3 cup black sesame seeds
1/4 cup fennel seeds
1/4 cup poppy seeds
For the topping
150ml creme fraiche
boiled potatoes with the skin on, roughly crushed
1/4 cup extra virgin olive oil
2 garlic cloves, crushed
2 tablespoons chives, finely chopped
2 tablespoons fresh oregano leaves
100g mozzarella, finely sliced or grated
parmesan, finely grated, to serve
fennel, shaved thinly, to serve
METHOD
For the everything bagel mix, place all the ingredients into a jar and toss well. Store in the pantry for up to 3 months and use on salad, pizza, sandwiches or anything you wish.
Preheat the oven to 250C.
In the bowl of a bench mixer with the dough hook attached, place the flour, salt, yeast and water and mix until a soft, stretchy dough forms, about 15 minutes.
Place the dough into an oiled bowl, cover with a damp tea towel and rest in a warm place for 1 hour, until doubled in size.
Preheat a large baking tray.
Roll the dough into a rectangle and place on the hot tray. Brush the edges with oil and scatter the everything bagel mix around the edges.
In a small mixing bowl, toss the potatoes with the oil, chives, oregano and garlic. Season really well.
Spread the pizza base with the creme fraiche, then scatter with the mozzarella and potatoes, overlapping them so you get crispy spuds and brown cheese.
Cook for 15-20 minutes, or until the base is crispy and the cheese has melted.
To serve, top with shaved fennel and grated parmesan.
HINTS
Preheat the tray. Dough hitting a hot surface is the difference between a crisp base and a soft one.
Season the potatoes properly before they go on. They are the main event and unseasoned spud on a pizza is a sad thing.
The everything bagel mix makes 2 cups and keeps for 3 months, so make the full batch and use it on everything else all week.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: approximately 17900kJ (4270 calories)
Protein: 120g
Fat: 180g
Saturated fat: 60g
Carbohydrates: 530g
Sugars: 15g
Fibre: 30g
Sodium: 14000mg
Note: only a portion of the everything bagel mix is used on the pizzas, and much of the dough salt is a matter of taste, so actual sodium per serve is lower.
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.