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Pizza Bianca

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Recipe

Crisp pizza dough makes the perfect base for light, fresh toppings such as prosciutto, figs, arugula, and tangy blue cheese.

Yield: 4 individual pizzas
Prep time: 25 Mins
Cooking time: 25–30 Mins

Ingredients

  • Basic Pizza Dough
  • 4 tbs extra virgin olive oil, plus more for the baking sheet
  • 5 oz (140g) Gorgonzola cheese, crumbled
  • 4 slices of prosciutto torn into strips
  • 4 figs, each cut into 8 wedges and peeled
  • 2 tomatoes, seeded and diced
  • 4 oz (115g) arugula
  • Freshly ground black pepper

Special Equipment

  • 2 large or 4 smaller baking sheets

Directions

1. Preheat the oven to 400°F (200°C). Lightly oil 2 large baking sheets. Divide the dough into 4 equal portions. Roll each on a very lightly floured work surface into an 8in (20cm) round. Arrange 2 rounds on each sheet. Brush with 2 tbsp of the oil and sprinkle with the Gorgonzola.

2. Bake for 15 minutes, or until the dough is just beginning to brown.

3. Remove from the oven, top with the prosciutto, figs, and tomatoes, and continue baking about 6 minutes, or until the pizzas are golden brown.

4. Divide the arugula over each pizza and grind a generous amount of pepper on top. Drizzle with the remaining olive oil and serve at once.

Variation

Gruyére Pizza Bianca

Substitute Gruyére cheese for the Gorgonzola and sprinkle with Fontina.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is for each individual pizza, using 2 oz of prosciutto, but does not include Basic Pizza Dough. For nutritional information on Basic Pizza Dough, please follow the link above.

 

Nutritional Information

Nutrients per serving (% daily value)

327kcal (16%)
258mg (26%)
13mg (22%)
134mcg RAE (4%)
531mg
40mg
13g
11g
3g
14g
37mg (12%)
888mg (37%)
9g (45%)
25g (39%)
1mg (6%)
 

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