Pizza bianca with Sbrinz AOP and trevisano rosso
Pizza bianca with Sbrinz AOP and trevisano rosso
For 4 persons
Preparation: approx. 50 minutes
Proving: approx. 3 hours
Baking: approx. 10 minutes each
Baking parchment for tray
Dough
– 400 g flour, e.g. pizza flour
– 11⁄4 tsp salt
– 10–15 g yeast, crumbled
– Approx. 250 ml water, lukewarm – 1 tbsp olive or rape seed oil
Topping
– 300 g fresh goat cheese – 50 g Sbrinz AOP, grated
Topping
– 1 orange, filleted
– 1 trevisano or cicorino rosso, leaves plucked
– 100 g raw ham, torn into small pieces
– 50 g pine nuts, roasted
– 50 g Sbrinz AOP, shaved
– Salt, pepper
– Olive oil
Dough
Mix flour and water to form a trough. Dissolve yeast in a little water, pour into the trough with the remaining water and oil. Mix everything together well and knead into a smooth, elastic dough. Place the bowl in a plastic bag, knot at the top. Allow to rise at room tempera- ture until it has doubled in size.
Topping
Mix fresh goat cheese and Sbrinz AOP. Divide dough into 4 portions, roll out on a little flour to a thickness of 2–3 mm and place on the prepared sheets. Spread the cheese mixture over it.
Baking
Bake one after another at the lowest level of an oven (convection/fan) preheated to 240°C for approx. 10 minutes.
Topping
Arrange orange slices and all ingredients up to and including Sbrinz AOP on the pizzas, season, drizzle with oil.
