Pizza Bianca with Zucchini Ribbons, Artichokes, Provolone & Pecorino

Pizza Bianca with Zucchini Ribbons, Artichokes, Mozzarella, Provolone & Pecorino

Serves: 2 pizzas

Ingredients

For the dough

500 g "00" pizza flour
325 ml lukewarm water
10 g salt
3 g active dry yeast (or 8 g fresh yeast)
1 tbsp extra virgin olive oil

For the toppings

2 balls fresh mozzarella, well drained and torn into pieces
100 g provolone, thinly sliced or grated
1 small zucchini, shaved into long ribbons with a vegetable peeler
4–6 marinated artichoke hearts, halved or quartered
2 tbsp capers, rinsed and drained
2 tbsp pine nuts, lightly toasted
A generous handful of fresh arugula
40 g freshly grated Pecorino Romano
Extra virgin olive oil
Freshly ground black pepper
Flaky sea salt

Instructions

In a large bowl, combine the flour, yeast, and water. Add the salt and olive oil, then knead for 10–15 minutes until the dough is smooth and elastic. Cover and let it rise for 1½–2 hours, or until doubled in size.
Preheat your oven, preferably with a pizza stone or pizza steel, to its highest temperature (250–300°C / 480–570°F).
Divide the dough into two equal portions and stretch each into a thin pizza base.
Top each pizza with the mozzarella and provolone.
Bake for 7–10 minutes, or until the crust is golden and crisp and the cheese is bubbling.
While the pizza is baking, lightly toast the pine nuts in a dry skillet until golden.
As soon as the pizza comes out of the oven, top it with the fresh zucchini ribbons and marinated artichokes. Scatter over the capers, toasted pine nuts, and fresh arugula.
Finish with a generous grating of Pecorino Romano, a drizzle of extra virgin olive oil, a pinch of flaky sea salt, and plenty of freshly ground black pepper.

Serving Suggestion

Serve immediately while the pizza is still warm. The warm, melted cheeses combined with the fresh zucchini ribbons, marinated artichokes, peppery arugula, salty capers, and toasted pine nuts create a light, vibrant pizza that is perfect for a beautiful summer day.

Pizza Bianca met courgette, artisjok, provolone, mozzarella & pecorino

Ingrediënten (2 pizza's)

Voor het deeg

500 g pizzabloem (tipo 00)
325 ml lauwwarm water
10 g zout
3 g gedroogde gist (of 8 g verse gist)
1 el extra vergine olijfolie

Voor de topping

2 bollen mozzarella, goed uitgelekt en in stukjes gescheurd
100 g provolone, in dunne plakjes of grof geraspt
1 kleine courgette, met een dunschiller in lange linten gesneden
4–6 artisjokharten, gehalveerd
2 el kappertjes, afgespoeld
2 el pijnboompitten
Een handje rucola
40 g vers geraspte Pecorino
Extra vergine olijfolie
Versgemalen zwarte peper
Zeezout naar smaak

Bereiding

Meng de bloem, gist en het water. Voeg daarna het zout en de olijfolie toe en kneed het deeg 10–15 minuten tot het glad en elastisch is. Laat het 1½ tot 2 uur rijzen, of tot het in volume is verdubbeld.
Verwarm de oven (liefst met pizzasteen of pizzastaal) zo heet mogelijk, bij voorkeur 250–300 °C.
Verdeel het deeg in twee bollen en rol of rek ze uit tot mooie dunne pizza's.
Verdeel eerst de mozzarella en provolone over het deeg. Leg vervolgens de courgettelinten, artisjokharten en kappertjes erop. Besprenkel met een klein beetje olijfolie.
Bak de pizza 7–10 minuten (afhankelijk van je oven), totdat de bodem goudbruin en krokant is en de kaas prachtig is gesmolten.
Rooster ondertussen de pijnboompitten kort goudbruin in een droge koekenpan.
Haal de pizza uit de oven en werk af met de geroosterde pijnboompitten, een royale hand rucola, vers geraspte Pecorino, een scheutje extra vergine olijfolie en wat zwarte peper.

Serveertip

Serveer direct met een goed glas gekoelde Pinot Grigio of een frisse Sauvignon Blanc. Deze pizza is licht, romig en fris tegelijk – precies wat je wilt op een warme zomerdag.

by Bernadette Evers

Pizza Bianca

Ingredients
1 1/2 mugs self raising flour
about 1/2 mug luke warm water
8 tablespoons olive oil
1 clove garlic
3 sprigs rosemary
75 g grated Parmesan
75 g grated Provolone
2 medium roseval potato
50 g rocket
6 anchovy fillets
salt and pepper

Method
Preheat the oven to 220 °C. Place the flour, water, a pinch of salt and 2 tablespoons olive oil in a food processor and plus to a smooth dough. This can also be done by hand if you don't have a machine. Leave to rest for 10 minutes. Roll the dough out on a work surface, sprinkling with a little extra flour to prevent the dough from sticking. Drizzle 1 tablespoon olive oil in a frying pan. Roll the dough over a rolling pin and lay it carefully into the pan. Place the pan over medium heat and cook until the dough is cooked through, turning once during the cooking.

Strip the leaves from the rosemary stalks. Rinse the roseval potato and slice as thinly as possible. Peel and finely chop the garlic clove and place in a bowl with 2 tablespoons olive oil, about a third of the rosemary and a pinch of salt. Brush the pizza base with half the garlic oil.

If the frying pan you're using doesn't fit in the oven, transfer the pizza base to an oven tray. Spinkle over the Parmesan, Provolone and remaining rosemary, leaving a 1 cm border.

Divide the finely sliced potato evenly over the pizza and drizzle with the remaining garlic oil. Season with a touch of salt. Place in the oven for about 10 minutes, until the pizza id golden brown and the potatoes are cooked through.

Remove the pan from the oven and sprinkle over the anchovies.

Dress the rocket with olive oil. Top the pizza with the salad, drizzle all with a little extra olive oil and serve.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

by Bernadette Evers