- Knorr Aromat
- 500gr Pizza dough
- 3 Tomatoes
- 200gr Ricotta
- 2 tbsp Olive oil
- 1 tsp Oregano
- Sea Salt
- 2 Garlic cloves
- Fresh pepper
Pizza Bianca is just as exciting as the redhead counterpart, and this ricotta-herb concoction is a fresh, flavourful witness to that.
I begin by preheating the oven to about 230°C or to the Pizza setting if you have one in your oven. The pizza bianca will be baked on the bottom rack. To proof the bread or pizza dough: place the dough in a container, cover with cling film & leave to prove in a warm place for 60-90 minutes. Then, roll out the proofed dough onto a floured surface to the thickness of your liking. Next, brush with olive oil & bake until cooked through but not golden brown – about 10 minutes.
In a glass bowl & using a whisk or fork, mix together the ricotta, a splash of milk, pepper & garlic cloves. Time to assemble the pizza bianca – get the base out of the oven immediately to prevent overcooking & spread the ricotta mixture all over, leaving a border at the edges. Place the large tomato slices on top, then sprinkle with Knorr Aromat, dried oregano & sea salt for flavour.
To finish off, bake for another 5-10 minutes until tomatoes have softened and ricotta browns a little. Drizzle a splash of olive oil & serve warm or later, cold.
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