Pizza without tomato sauce, or bianca pizza


Do I need tomatoes for pizza? Not always! Without the sauce tomatoes, but with ricotta, mozzarella and toppings such as pumpkin, onion, garlic and rosemary also taste great.

The dough for this pizza is best prepared the day before. Such a dough in the refrigerator can mature for about 24 hours. The maturing dough after baking is very tasty, crispy on the top and fluffy inside.


Ingredients for 3 medium sized pizzas

CAKE

500 g of pizza flour type "00"

15 g of fresh yeast

8 g ​​of salt

30 ml of olive oil

300 ml of water

EXTRAS

250 g ricotta cheese

200 g of mozzarella cheese (hard, rennet, unripened, semi-fat)

1 clove of garlic

1 - 2 sprigs of fresh rosemary

400 g of pumpkin

1 red onion

a pinch of salt and pepper

3 tablespoons of olive oil

2 tablespoons of pumpkin seeds


Execution

CAKE

Dissolve yeast in warm water, add flour, Stir until ingredients are combined, cover and set aside for an hour (autolysis). After this time, add salt and oil and knead the dough, until it comes away from the sides of the bowl (I knead the dough in the robot with hook).

Cover the kneaded dough (with a tight lid or foil so that it does not dry out on top) and set aside in the fridge for 12 - 24 hours. I usually knead the dough in the evening and put it in the fridge. On second the day I pull out the dough when I plan to bake a pizza.

After taking the dough out of the fridge, divide it into three parts. Each one Put the portion on a floured board, lightly knead it and shape it balls, cover with a cloth and set aside for about 30 minutes. Then we roll out each ball of dough or form a round, thin cake in your hands. Put each cake on sheets lined with baking paper, cover with a cloth and set aside for about 30 minutes.

The oven is set to the maximum temperature (250 ° C).

EXTRAS

Peel the garlic, grate it on a fine grater or crush, mix with ricotta cheese, a pinch of salt and pepper. So prepared mass grease the dough pancakes. Sprinkle with chopped rosemary needles (as much as we like) and cheese mozzarella grated on a coarse-mesh grater. Peel the pumpkin and cut it very thin strips, preferably with a vegetable peeler. Cut the peeled onion into thin pieces slices and divide each into discs. Place the pumpkin slices / strips on top of the pizza, then, spread the onion rings on top. Sprinkle each cake with 1 tablespoon of olive oil olives and sprinkle with pumpkin seeds. Bake for about 12 - 15 minutes, until the edges are ready golden and crunchy.

Enjoy your meal!

also check

Overnight pizza with spinach ricotta cheese, mozzarella, maturing ham and fresh figs

nocna-pizza-ze-szpinakowym-serem-ricotta-z-mozzarella-szynka-dojrzewajaca-i-swiezymi-figami

Mini pizza with ricotta, asparagus and quail egg

mini-pizza-z-ricotta-szparagami-i-przepiorczym-jajem

Baked hokkaido pumpkin with lemongrass, peanuts and lime

zapiekana-dynia-hokkaido-z-trawa-cytrynowa-fistaszkami-i-limonka

Lunch in Rome. World history in one meal - Andreas Viestad

obiad-w-rzymie-historia-swiata-w-jednym-posilku-andreas-viestad

Comments

add comment

Your email address will not be published.