Three-cheese pizza biancas
- January 2015
- Makes 4 medium pizzas
- Hands-on time 45 mins, rising time 1 hour, oven time 12 minutes
Nothing beats a homemade pizza. We’ve swapped the usual tomato sauce for cheese, cheese and more cheese.
- 33.4g (14.6g saturated)
- 88g (5.7g sugars)
For the dough
- 450g ‘00’ flour, plus extra to dust
- 2 tsp caster sugar
- 14g fast-action yeast
- 1 tbsp salt
- 1 tbsp extra-virgin olive oil, plus extra for greasing
- 250-300ml tepid water
For the toppings
- Extra-virgin olive oil
- 2 garlic cloves, cut in half
- About 300g mixed cheeses, chopped into chunks (about 80g cheese per pizza)
- Your choice of roasted red peppers, salami, olives, chopped walnuts, sage leaves, sliced mushrooms, finely crumbled Italian sausage – plus rocket and basil (dressed with oil and lemon) to finish
- To make the dough, put the flour, sugar, yeast and salt in a large mixing bowl and make a well in the centre. Add the olive oil and 250ml of the tepid water. Mix with a wooden spoon or palette knife to form a rough dough (you might need a little more water), then tip onto a lightly floured surface and knead for 10-15 minutes, dusting with more flour if necessary. Once the dough is smooth and elastic, shape into a rough ball and drop into a lightly greased mixing bowl. Cover with cling film and leave to rise until doubled in size (after about 1 hour).
- Once the dough has risen, tip it onto a floured surface and knead for 1-2 minutes to distribute the air evenly (this is called knocking it back). Divide into 4 balls (about200g each), put on a baking sheet and cover with a clean cloth.
- Heat the oven to 220°C/fan200°C/ gas 7 with a couple of baking sheets inside. Roll out the pizzas, two at a time, on the floured surface until about 0.5cm thick (don’t worry if they’re not perfectly round), then scatter flour over the hot baking sheets and put the pizza bases on them. Bake in the oven for 3-4 minutes until a crust just forms on top, then remove, rub all over with a cut garlic clove, top with a quarter each of the mixed cheeses and drizzle with a little olive oil.
- Top with your chosen ingredients (except the salad leaves and herbs) and return to the oven for a further 6-8 minutes so the cheeses can melt and the base can crisp.
- Once the pizzas are golden and crisp, remove from the oven, top with dressed salad leaves and herbs, if using, then serve. Repeat with the next 2 pizza balls. When making pizzas it’s easiest if everyone digs in and shares as soon as they’re made.
When mixing cheeses, think about the flavour of each cheese – try not to pair very strong ones together. Ideally, you want a strong one (such as a blue or a washed rind cheese) mixed with something milder (such as comté or edam).
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