Pizza Bianca with Mary Magdalene & St Valentine
Kylee Newton - The Modern Preserver
6-12
20 minutes
12 minutes
Italian
Starter
24-48 hours
Sun’s out, Pizzas are in the oven! These make a great little starter snack to any garden party you might be having this Summer.
Get the best out of this recipe by using two of your favourite’s from the our range; Mary Magdalene Crispy Chilli Oil & St Valentine Lavender & Rosemary Hot Honey.
Ingredients
Dough
- 300ml water (room temp)
- ½ tsp dry yeast
- 1 tsp salt
- 500g high grade flour
- 1 Tbsp olive oil
- semolina
Topping
- 200-220g waxy potatoes (I use Perlas)
- 3 Tbsp ricotta
- 1 clove garlic
- squeeze of lemon juice
- sea salt
- freshly ground black pepper
- sprigs of thyme or rosemary
- St Valentine Hot Honey
- Mary Magdalene Crispy Chilli Oil
Directions
Dough – make this 24-48 hours ahead of cooking
Divide the water into two, one measuring 280ml and the other 20ml. Bloom the yeast for 5 minutes in the larger measure and whisk the salt into the smaller one.
Add the flour to a stand mixer bowl, and using the paddle attachment, mix on slow while slowly pouring in the yeasted water until all is combined. Rest for 2 minutes. Next add the salted water, mix on slow, rest for 2 minutes. Add the olive oil, mix on slow, rest for 2 minutes. Change the paddle to the dough hook and knead the dough on a medium speed for 6 minutes.
Remove the dough from the bowl and divide into 6 equal portions, about 140g each. Roll each portion into a ball using the surface of the dry bench with the dough cupped under your hand and make swift circular motions with your hand, without pressing down onto the dough.
Place the dough balls into a lightly oiled lidded Tupperware and leave to prove on a warm workbench for at least 2 hours. Then refrigerate prove for 24-48 hours.
The next day; preheat the oven to 210°C fan. Sprinkle a large baking tray with a light coating of semolina and place in the oven to warm. Bring a medium size pot of salted water to the boil.
Slice the potatoes as thin as you can, using a mandolin if you have one, about 1-2mm in thickness. Pre-cook them in the boiling water for 3 minutes, strain and place on paper towel to cool and dry off.
Finely chop and crush the garlic, mix with the ricotta and lemon juice and season well with salt and pepper.
Sprinkle semolina on your workbench. Take a dough ball and proceed to stretch it out using your hands, in a circular motion, to flatten it into a disc on the bench. Try to make the rim thicker than the inside.
Spread the ricotta mix in the centre of the dough, leaving a 1cm rim. Place potato slices on top of the ricotta, drizzle over some olive oil, a few sprigs of thyme or rosemary, and season.
Place the mini pizzas onto the warm baking tray and bake the pizzas in batches of two at a time for, 10-12 minutes, until golden on the edges.
Cut into quarters and serve with a good drizzle of your choice of Mary Magdalene Crispy Chilli oil or St Valentine Hot Honey.