Pizza bianca with mushrooms, blue cheese & leeks
Recipe by Ilse van der Merwe - www.thefoodfox.com
Pizza bianca is a popular style of Italian pizza that omits the traditional tomato base sauce for a “whiter” appearance. This robust combination of exotic mixed mushrooms, tangy blue cheese (preferably gorgonzola) and soft buttery leeks makes a phenomenal shared starter, where guests can help themselves to a freshly baked slice. It pairs beautifully with Radford Dale’s Vinum Pinot Noir, where earthy flavours are amplified.
A fired pizza oven will yield superior results, but we’ve also given instruction for using a conventional oven. If the dough is pressed out by hand with a thicker edge remaining, the pizzas will have a smaller diameter (medium). If the pizzas are rolled out using a rolling pin, they will be wider (large).
Note: This recipe makes a very soft, phenomenally spongy dough with 75% hydration, best mixed using a stand mixer. If done by hand, add a little less water to create a less wet, more manageable dough.
Ingredients: (makes 2 medium-large pizzas; serves 6 as a starter)
For the dough: (makes 2 bases)
2 cups (280 g) stone ground cake flour or white bread flour
1½ tsp (5 g) instant yeast
½ tsp (2,5 ml) salt
210 ml lukewarm water
10 ml extra virgin olive oil, plus extra for oiling bowl and frying
For topping:
3 Tbsp (45 ml) butter, plus extra
300 g leeks, finely sliced (white and light green parts only)
salt & pepper, to taste
400-500 g mixed exotic mushrooms, sliced (brown, portabellini, shimeji, shiitake etc)
a few sprigs thyme, woody stalks discarded
100-200 g full flavoured, creamy blue cheese, crumbled
baby herbs, for serving (optional)
Method:
Prepare the dough: Place the flour, yeast and salt in the bowl of a stand mixer with paddle attachment (not dough hook). Mix briefly, then add the water and oil and continue to mix to form a sticky, wet dough. Mix on medium speed for about 6-7 minutes until the dough becomes silky smooth and starts to pull away from the sides. Using oiled hands, shape the dough in a ball, oil the bowl lightly, and leave the dough to proof in the bowl, covered, until doubled in size (about 30-45 min). While the dough is rising, prepare the toppings and heat your pizza oven or oven.
Prepare the toppings:
Preheat your pizza oven to 300-350 C (or preheat your regular oven to 230
C). In a large wide pan over moderate heat, melt the butter and fry the leeks until just tender, seasoning with salt and pepper. Remove from the pan and set aside. In the same pan, add a little extra butter and a splash of olive oil, and fry the mushrooms and thyme over high heat until lightly browned and softened. Season with salt and pepper and set aside.
Assemble the pizzas:
On a lightly floured work surface, divide the proofed dough in 2 and shape
into round disks. Pat out the dough using your hands (or roll out with a rolling pin), then place the dough on a lightly floured pizza paddle (or a lightly floured baking tray, for oven). Arrange a layer of leeks all over, then top with mushrooms and crumbled blue cheese. Bake in the pizza oven for about 1-2 minutes until lightly charred and cooked (or in the oven for about 5-7 minutes), then remove and transfer to a wooden board. Sliced and serve, optionally topped with baby herbs and a final drizzle of extra virgin olive oil.
