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Pizza Bianco

Pizza Bianco
Photography by: Sam Wilkinson

Pizza Bianco

Recipe by: Clement Pedro   

Preparation time: 20 min (+ 1hr resting)
Cooking time:  15 -20 minutes
For the dough
1 kg white bread flour,
1 teaspoon fine sea salt
2 x 7 g dried yeast sachets
1 tablespoon golden caster sugar
4 tablespoons extra virgin olive oil
650 ml lukewarm water
For the porcini tapenade: 
Porcini hydrated, finely chopped
4 Garlic cloves, finely chopped
1 sprig rosemary, finely chopped
red chilli flakes to taste
Salt and freshly ground black pepper to taste
2T balsamic vinegar
3T Extra virgin olive oil
For the Garlic béchamel:
½ cup melted Butter
4 cloves garlic, finely grated
60g Flour
2 cups milk
Salt, nutmeg and freshly ground black pepper to taste.
15g Dill, roughly chopped
For the topping:
6 slices Parma ham
Truffle oil
Salt and freshly ground black pepper to taste
For the garlic bechamel:
Melt the butter before adding the flour and stirring until well combined. Allow to cook for 1 minute before adding the garlic and stirring for another 30 seconds. Begin adding the milk slowly while stirring with a whisk to prevent any lumps. Once thickened add the nutmeg and season with salt and black pepper before stirring through the dill.
Roll out the dough into any size of your liking. Top with the white sauce and place in the oven to cook for 10 minutes at 220°C or until the sauce has caramelised slightly and the dough is cooked.
Remove from the oven before spooning over the mushroom tapenade and adding the parma ham, basil, truffle oil and extra seasoning.

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