Potato, gorgonzola and rosemary pizza bianca recipe
Go simple and Italian with this easy-to-make, hard-to-beat white potato pizza
After a weekend of spending hours in the kitchen making food, I like to keep it simple during the week days. One thing I will never compromise on, though, is great taste. The Italian white pizza (pizza bianca) definitely delivers – and it is one of my favourite varieties of pizza. It's a true classic that is so easy to make.
It all starts with the base
The pizza dough is easy to make yourself (I have posted a dough recipe at the end of this article that can be used for any type of pizza really). If you want to have dinner ready in just 20 minutes, either make the dough the day before or simply buy pre made pizza bases from the supermarket. It's okay, I won't be judging you as I do that myself sometimes.
I use mascarpone as the foundation sauce and spread it in a semi-thick layer all over the base. I then thinly slice raw potatoes (washed, of course... like your hands) with a sharp knife or with a mandolin, and cover the entire mascarpone-laden pizza base. With an artistic hand akin to that of a Renaissance painter, I sprinkle fresh rosemary needles over the potatoes. For the grand finale, I drizzle with olive oil and sea salt flakes. The pizza is now ready to go in the pre-heated oven. I also like to add small chunks of gorgonzola here and there to add a blue cheese kick to the overall flavour.
The oven-ready pizza bianca with chunks of gorgonzola. Photo credit: Jonas Christian Hansen.
Turn it up to eleven: Put your oven at maximum heat
If your oven (Like Nigel Tufnel's Marshall amp) goes to 11, crank it up to the max. If you don't happen to have an Italian style wood-fired oven in your kitchen, you need to get as much heat out of your conventional electric oven as possible. This will make for the best result.
The temperature does, of course, affect the baking time. A conventional electric oven often only reaches around 250°C (450°F), while a wood-fired oven easily reaches 500°C (900°F). In an electric oven the pizzas should be ready in around 10 to 15 minutes at maximum heat; in a wood-fired oven you will get the job done in just a few minutes. The more heat the better, as if you bake the ingredients at higher temperatures you'll get closer to the 'real deal' that you would expect from pizzerias in Naples. You could also consider investing in a pizza stone. This will improve the crunchiness of the pizza base a lot.
The final result is a tasty treat. Your family and friends will love this classic Italian white pizza for sure.
You can also freestyle and add pancetta (bacon), prosciutto (dry-cured ham) or even anchovies to spice things up. I know that the Italians are going to sue me, but I even once went all-in and added blackberries – and I found them to go fantastically with the strong gorgonzola.
Dinner is served. Buon appetito! Photo credit: Jonas Christian Hansen
Easy-to-make pizza dough
- 25g yeast
- 250ml lukewarm water
- 3 tbsp olive oil
- 500g wheat flour
- 1 tsp salt
- Dissolve the yeast in a bowl of lukewarm water.
- Add 100ml wheat flour, olive oil and salt and gradually add the rest of the flour, stirring and kneading it together to form a smooth dough.
- Continue to knead the dough on the table for a few minutes.
- Take a new bowl and grease it with olive oil.
- Add the dough to the bowl and rotate it until it is covered in olive oil.
- The dough should be allowed to rise for an hour on the kitchen table, but you can leave it even longer if you have time.
- Split the dough in two halves and form two even sized balls (this will make you two pizzas).
- Use a rolling pin to make the pizza bases (add some flour to the table before rolling the dough).
Jonas Christian Hansen