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Pizza Bianca
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5 from 2 votes

Pizza Bianca (White Pizza) with Potato & Camembert

Pizza bianca is a classic style of Italian pizza without any tomato sauce. This version of white pizza comes topped with potatoes, Camembert, rosemary, bacon and artichokes. It's a delicious bake that makes a great sharing pizza.
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Main Course, Party nibble, Sharing Food
Cuisine: Italian
Keyword: no sauce pizza, no tomato pizza, sauce-free pizza, sauceless pizza, Sharing pizza, white pizza
Servings: 2 Pizzas
Calories: 966kcal
Author: Jane Saunders

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 1/2 tbsp 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

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