Pizza Bianca with Prosciutto and Fig
Prepared with a thin crust in the Roman style, this pizza has no tomato sauce, hence the name pizza bianca (white pizza).
Prepared with a thin crust in the Roman style, this pizza has no tomato sauce, hence the name pizza bianca (white pizza).
- 3 cups shredded mozzarella cheese
- 2 tbs. olive oil
- 4 tsp. active dry yeast& nbsp;
- 2 tsp. sugar& nbsp;
- 2 cups warm water& nbsp;
- 4 1/2 cups bread flour& nbsp;
- 4 tsp. salt
- 3 tbs. extra-virgin olive oil
- 6 oz. sliced dried figs
- 9 oz. thinly sliced prosciutto
- 3/4 cup arugula
- 4 1/2 oz. parmigiano-reggiano cheese, shaved
- Carbohydrate 0.803581389536737 g
- Cholesterol 17.706666681635 mg
- Fat 4.40938278150115 g
- Fiber 0.0158888890379005 g
- Protein 6.7304916723406 g
- Saturated Fat 2.79896194680991 g
- Serving Size 1 1 serving (28g)
- Sodium 171.435194589216 mg
- Sugar 0.787692500498837 g
- Trans Fat 0.229291944637161 g
- Calories 70 calories
Step-by-step
- To make the pizza dough, in the bowl of an electric mixer fitted with the dough hook, combine the yeast, sugar and warm water and let stand for 5 minutes.
- Add the flour and salt and start the mixer on low speed. Slowly drizzle in the olive oil and knead the dough for 5 minutes. The dough should come together into a large ball and pull away from the sides of the bowl; it should be moist but not sticky.
- Stop the mixer, remove the dough hook and cover the bowl with plastic wrap. Let stand at room temperature until the dough is doubled in size, about 1 hour.
- Transfer the dough to a lightly floured work surface. Divide the dough into 3 equal pieces and roll each into a ball. Set on a flour-dusted baking sheet and cover tightly with plastic wrap. Let stand at room temperature for 30 to 45 minutes.
- Place a granite pizza stone in a cold oven and preheat to 450°F. Place a ball of dough on a floured work surface. Roll out the dough into a 9-by-14-inch rectangle and transfer to a floured pizza peel.
- Brush the dough with 1 Tbs. of the olive oil. Top evenly with one-third of the mozzarella, figs and prosciutto.
- Carefully slide the pizza onto the preheated pizza stone. Bake until the crust is browned and the cheese is melted, 15 to 18 minutes.
- Using the pizza peel, transfer the pizza to a cutting board and scatter one-third of the arugula and Parmigiano-Reggiano on top.
- Cut into slices and serve immediately. Repeat with the remaining dough and toppings to make 2 more pizzas. Makes 3 pizzas; serves 12.
A Roman Holiday in My Kitchen: Pizza Bianca with Prosciutto and Fig
As a busy professional, finding time for elaborate cooking is a luxury I rarely afford myself. Yet, I crave delicious, comforting food that doesn't require hours of slaving over a hot stove. This Pizza Bianca recipe is my perfect solution; a delightful blend of simple elegance and impressive results, achievable even on a weeknight. The thin, crispy crust, the salty prosciutto, the sweet figs—it’s a symphony of flavors that dances on your tongue. And the best part? It’s far easier than it looks.
The beauty of this recipe lies in its simplicity. Forget the fuss of complicated sauces; this pizza’s magic is all about the high-quality ingredients. I source my prosciutto from a local deli, ensuring its delicate saltiness is perfectly balanced. The figs, when in season, are a vibrant sweetness that cuts through the richness of the cheese. Even the arugula, added at the very end, provides a peppery bite that elevates the entire experience. The preparation, while detailed, is surprisingly straightforward, consisting largely of assembling the ingredients on a perfectly prepared dough. The result is a pizza that is both satisfying and sophisticated, a true testament to the power of quality ingredients and careful execution.
I often make this pizza for dinner parties. It’s always a showstopper, and yet, the ease of preparation allows me to actually enjoy the party, instead of being stuck in the kitchen. The beautiful presentation – a rustic, yet refined, thin crust topped with glistening figs and perfectly cured prosciutto – makes it a perfect centerpiece. And the best part is, the leftovers (if there are any!) are equally delicious cold the next day.
Beyond the Recipe: This Pizza Bianca is more than just a meal; it's a reflection of my life's balance. It represents a dedication to quality ingredients and simple preparation, a philosophy I try to apply to all areas of my life. It's a reminder to savor the little moments, to appreciate the beauty in simplicity, and to always find time for things that bring joy. Whether it's a weeknight dinner or a celebratory feast, this pizza has become a cherished part of my culinary repertoire, a delicious symbol of balance and delightful flavor.
I often adapt this recipe based on my mood or what’s available in the market. Sometimes, I add caramelized onions for extra sweetness, or swap the figs for other seasonal fruits, such as roasted pears or peaches. The possibilities are endless. The beauty of this recipe is its adaptability, allowing for creativity and personal expression. The core remains consistent – a simple, elegant pizza that's a delight to prepare and eat.
In the end, this Pizza Bianca transcends its simple ingredients. It's a journey of flavors, a testament to the beauty of simplicity, and a comforting reminder that even the busiest lifestyles can accommodate moments of culinary delight. It's more than just a pizza; it's a small piece of happiness, carefully crafted and lovingly shared.
