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Pizza Bianca
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5 from 3 votes

Pizza Bianca (White Pizza) with Potato & Camembert

pizza with potatoes recipe comes topped with Camembert, rosemary, bacon and artichokes. It's a delicious bake and, as this sauceless pizza is less messy finger food than typical pizza, it makes a great sharing option at parties.
Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Course: Main Course, Party nibble, Sharing Food
Cuisine: Italian
Servings: 2 Pizzas
Calories: 966kcal

Ingredients

  • 425 g Beer pizza dough (equivalent to 2 portion recipe)
  • 125 g New potatoes
  • 30 g Parmesan cheese finely grated
  • 120g Camembert
  • Fresh Rosemary 2 sprigs
  • 1 ½ tablespoon Olive oil
  • 2 Streaky bacon rashers
  • 2 Artichoke hearts preserved in oil

Instructions

Preparation

  • Preheat the oven (with 2 baking sheets inside) to 275C/ 525F/ GM 11 or as hot as your oven will go
  • Put a full kettle on to boil
  • Coarsely grate the Camembert cheese and finely grate the parmesan
  • Roughly chop the bacon and quarter the artichoke hearts
  • Strip the rosemary from the step and chop roughly

Blanch the Potatoes

  • Begin by slicing each potato as finely as possible - 1mm thick only (a mandolin is by far the best way to achieve this
  • Place in a bowl and cover entirely with boiled water from the kettle - leave for 3 minutes (the water will go cloudy as the potato starch is released)
  • Drain, place back in the bowl and pour more boiled water over them
  • Leave for a further 2-3 then drain and set aside

Aseemble and Cook the Pizzas

  • Divide the dough into 2, put one piece aside and roll out the other piece on a floured worktop
  • Place on a baking sheet dusted with coarse semolina
  • Working quickly, top with half of the topping ingredients - first the parmesan, then the potatoes and Camembert
  • If using bacon and artichoke hearts add them now, then sprinkle the rosemary over
  • Brush the potatoes with olive oil
  • Don't let the topped pizza sit around on the baking sheet while you prepare more - it will stick and become difficult to transfer to the oven
  • Instead, transfer it to the oven straight away - sprinkle one of the hot baking sheets (in the oven) with semolina and slide the topped pizza onto it
  • Repeat steps 1-5 with the remaining portion of pizza dough and topping. When ready to bake, sprinkle semolina onto the remaining hot baking sheet and slide the prepared pizza onto it
  • If cooking 2 pizzas at once put the first pizza on a lower shelf where it will cook slower, then work hard to get the second pizza in within 2-3 minutes of the first and put this one on the top shelf.
  • Cook each pizza for around 7-8 minutes until golden and bubbling
  • Once cooked, brush the edge of each pizza with olive oil, sprinkle with salt (optional), slice and serve

Notes

  • Give the oven plenty of time to heat to maximum temperature.
  • And if you have a pizza stone use it (pop it in to heat up as the oven does).
  • I cannot stress enough how important it is to work quickly when assembling pizzas and getting them into the oven.
  • Don't prepare multiple pizzas with the aim of getting them into the oven at the same time. The longer they sit on the baking sheet the more likely they are to stick to it.
  • It's worth remembering though that food tends to cook slightly slower on a lower shelf in the oven, so perhaps slide the first pizza into the lower shelf if you are trying to serve 2 pizzas at the same time. If you can get the second pizza onto the top shelf within a couple of minutes, they will most likely end up cooked at the same time.
  • Thew dough can be made in advance. Simply prepare and let prove in the fridge overnight. Check it in the morning and knockback if using in the evening - it will rise again. Remove from the fridge 1-2 hours before cooking to let come to room temperature.
  • The entire pizza can also be made in advance. Once cooked, let cool, wrap loosely and store in the fridge for up to 24 hours. Reheat at 150C/ 300F for 5-10 minutes

Nutrition

Calories: 966kcal | Carbohydrates: 114g | Protein: 36g | Fat: 41g | Saturated Fat: 16g | Cholesterol: 60mg | Sodium: 2428mg | Potassium: 395mg | Fiber: 5g | Sugar: 14g | Vitamin A: 809IU | Vitamin C: 17mg | Calcium: 418mg | Iron: 7mg