Pizza bianca with lemon is a delightful twist on the traditional Italian flatbread that has captured the hearts and taste buds of many. This unique recipe combines the rich, creamy flavors of a classic pizza bianca with the zesty brightness of fresh lemon, creating a dish that is both refreshing and indulgent. Originating from the streets of Rome, pizza bianca is often enjoyed as a snack or appetizer, making it a beloved staple in Italian cuisine. The combination of the soft, chewy crust, the luscious cheese, and the invigorating citrus notes makes this dish a favorite among food lovers.
People adore pizza bianca with lemon not only for its incredible taste but also for its versatility. It can be served as a light lunch, a sophisticated appetizer for gatherings, or even as a comforting dinner option. The balance of flavors and textures in this recipe is simply irresistible, and the addition of lemon elevates it to a whole new level. Whether you’re a seasoned chef or a kitchen novice, this pizza bianca with lemon is easy to prepare and sure to impress your family and friends. Join me as we explore this delicious recipe that brings a taste of Italy right to your home!
Ingredients:
– 4 cups all-purpose flour
– 1 ½ cups warm water (about 110°F)
– 2 teaspoons active dry yeast
– 2 teaspoons sugar
– 2 teaspoons salt
– 2 tablespoons olive oil (plus more for greasing)
– 1 cup ricotta cheese
– 1 cup mozzarella cheese, shredded
– 1 lemon (zested and juiced)
– 2 tablespoons fresh rosemary, chopped
– 1 teaspoon garlic powder
– Freshly cracked black pepper, to taste
– Sea salt, for sprinkling
– Optional: arugula for topping
Preparing the Dough
1. Activate the Yeast: In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy. This means the yeast is active and ready to use.
2. Mix the Dry Ingredients: In a large mixing bowl, combine the flour and salt. Make a well in the center of the flour mixture.
3. Combine Ingredients: Once the yeast mixture is frothy, pour it into the well in the flour. Add the olive oil to the mixture. Using a wooden spoon or your hands, mix until a shaggy dough forms.
4. Knead the Dough: Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
5. First Rise: Lightly grease a large bowl with olive oil. Place the kneaded dough in the bowl, turning it to coat with oil. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Preparing the Toppings
6. Prepare the Cheese Mixture: While the dough is rising, in a medium bowl, combine the ricotta cheese, lemon zest, lemon juice, garlic powder, and freshly cracked black pepper. Mix well until smooth and creamy. Set aside.
7. Shred the Mozzarella: If you haven’t done so already, shred the mozzarella cheese and set it aside. This will be used later for topping the pizza.
8. Chop the Rosemary: Finely chop the fresh rosemary and set it aside. The rosemary will add a lovely aromatic flavor to the pizza.
Shaping the Pizza
9. Preheat the Oven: Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up as well. This will help achieve a crispy crust.
10. Shape the Dough: Once the dough has risen, punch it down to release the air. Transfer it to a floured surface and divide it into two equal portions (for two pizzas). Shape each portion into a ball.
11. Roll Out the Dough: Using a rolling pin, roll out one ball of dough into a round shape, about 12 inches in diameter. If the dough is resistant, let it rest for a few minutes before rolling again. Transfer the rolled-out dough to a parchment-lined baking sheet or a pizza peel if using a pizza stone.
Assembling the Pizza
12. Spread the Ricotta Mixture: Using a spatula, spread half of the ricotta mixture evenly over the surface of the rolled-out dough, leaving a small border around the edges.
13. Add the Mozzarella: Sprinkle half of the shredded mozzarella cheese over the ricotta layer. Make sure to distribute it evenly for a balanced flavor.
14. Sprinkle with Rosemary: Evenly sprinkle half of the chopped rosemary over the cheese. This will infuse the pizza with a wonderful herbal aroma.
15. Season: Finish with a sprinkle of sea salt and a drizzle of olive oil over the top. This will enhance the flavors and help the cheese melt beautifully.
16. Repeat for Second Pizza: Repeat steps 10-15 for the second ball of dough and remaining ingredients.
Cooking the Pizza
17. Bake the Pizza: If using a pizza stone, carefully slide the pizza onto the preheated stone. If using a baking sheet, simply place it in the oven. Bake for about 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
18. Check for Doneness: Keep an eye on the pizza as it bakes. The edges should be crispy, and the cheese should be melted and slightly caramelized.
19. Remove from Oven: Once done, carefully remove the pizza from the oven. If using a pizza stone, use a pizza peel to slide it out. Let it cool for a minute or two.
Finishing Touches
20. Add Fresh Arugula (Optional): If you like, top the pizza with fresh arugula for a peppery bite and a pop of color. This adds a nice contrast to the creamy cheese.
21. Slice and Serve: Using a pizza cutter, slice the pizza into wedges. Serve hot and enjoy the delightful combination of flavors!
22. Garnish with Extra Lemon: For an extra zing, you can serve lemon wedges on the side. A squeeze of fresh lemon juice over the pizza just before eating can elevate the flavors even more.
Storing Leftovers
23. Cool and Store: If you have any leftovers, allow the pizza to cool completely. Store it in an airtight container in the refrigerator for up to 3 days.
24. Reheating: To reheat, place the pizza in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This will help maintain the crispiness of the crust.
Tips for Perfect Pizza Bianca
– Flour Type: For a chewier crust, consider using bread flour instead of all-purpose flour. It has a higher protein content, which can enhance the texture.
– Fresh Ingredients: Use fresh, high-quality ingredients for the best flavor. Fresh mozzarella and ricotta make a significant difference.
– Experiment with Toppings: Feel free to customize your pizza bianca with other toppings like prosciutto, artichokes, or even a drizzle of truffle oil for a gourmet touch.
– Dough Storage: If you want to make the dough ahead of time, you can refrigerate it after the first rise. Just make sure to bring it back to room temperature before shaping.
Enjoy making this delicious pizza bianca with lemon! It’s a delightful dish that’s perfect for gatherings, family dinners, or a cozy night in. The combination of creamy ricotta, melty mozzarella, and the bright zing of lemon creates a unique flavor profile that’s sure to impress. Happy cooking!
Conclusion:
In conclusion, this Pizza Bianca with Lemon is truly a must-try recipe that brings a delightful twist to the classic pizza experience. The combination of creamy ricotta, fresh mozzarella, and the zesty brightness of lemon creates a flavor profile that is both refreshing and indulgent. Each bite is a harmonious blend of textures and tastes that will leave you craving more.
For serving suggestions, consider pairing this pizza with a simple arugula salad dressed with olive oil and lemon juice to complement the citrus notes in the pizza. You can also experiment with variations by adding toppings like prosciutto, artichokes, or even a sprinkle of chili flakes for a bit of heat. The beauty of Pizza Bianca is its versatility, allowing you to customize it to your liking.
I encourage you to give this recipe a try and share your experience with friends and family. Whether you’re hosting a casual get-together or simply enjoying a cozy night in, this Pizza Bianca with Lemon is sure to impress. Don’t forget to snap a photo and tag your culinary creations on social media; I’d love to see how your version turns out! Happy cooking! Print
Pizza Bianca with Lemon: A Refreshing Twist on Classic Italian Pizza Recipes
- Total Time: 135 minutes
- Yield: 2 pizzas 1x
Description
Indulge in the delightful flavors of Pizza Bianca with Lemon, a creamy and aromatic pizza that combines the richness of ricotta and mozzarella cheeses with the zesty brightness of lemon and fresh rosemary. This homemade pizza features a perfectly crispy crust, making it an ideal dish for gatherings, family dinners, or a cozy night in. With its unique flavor profile and simple preparation, this recipe is sure to impress your guests and satisfy your cravings. Enjoy the creamy ricotta, melty mozzarella, and the bright zing of lemon for a truly memorable meal.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 ½ cups warm water (about 110°F)
- 2 teaspoons active dry yeast
- 2 teaspoons sugar
- 2 teaspoons salt
- 2 tablespoons olive oil (plus more for greasing)
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 lemon (zested and juiced)
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon garlic powder
- Freshly cracked black pepper, to taste
- Sea salt, for sprinkling
- Optional: arugula for topping
Instructions
- In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour and salt. Make a well in the center of the flour mixture.
- Once the yeast mixture is frothy, pour it into the well in the flour. Add the olive oil to the mixture. Using a wooden spoon or your hands, mix until a shaggy dough forms.
- Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
- Lightly grease a large bowl with olive oil. Place the kneaded dough in the bowl, turning it to coat with oil. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
- In a medium bowl, combine the ricotta cheese, lemon zest, lemon juice, garlic powder, and freshly cracked black pepper. Mix well until smooth and creamy. Set aside.
- If you haven’t done so already, shred the mozzarella cheese and set it aside.
- Finely chop the fresh rosemary and set it aside.
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up as well.
- Once the dough has risen, punch it down to release the air. Transfer it to a floured surface and divide it into two equal portions. Shape each portion into a ball.
- Using a rolling pin, roll out one ball of dough into a round shape, about 12 inches in diameter. Transfer the rolled-out dough to a parchment-lined baking sheet or a pizza peel if using a pizza stone.
- Using a spatula, spread half of the ricotta mixture evenly over the surface of the rolled-out dough, leaving a small border around the edges.
- Sprinkle half of the shredded mozzarella cheese over the ricotta layer.
- Evenly sprinkle half of the chopped rosemary over the cheese.
- Finish with a sprinkle of sea salt and a drizzle of olive oil over the top.
- Repeat steps 10-15 for the second ball of dough and remaining ingredients.
- If using a pizza stone, carefully slide the pizza onto the preheated stone. Bake for about 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
- Keep an eye on the pizza as it bakes. The edges should be crispy, and the cheese should be melted and slightly caramelized.
- Once done, carefully remove the pizza from the oven. Let it cool for a minute or two.
- If you like, top the pizza with fresh arugula for a peppery bite and a pop of color.
- Using a pizza cutter, slice the pizza into wedges. Serve hot and enjoy the delightful combination of flavors!
- For an extra zing, you can serve lemon wedges on the side.
- If you have any leftovers, allow the pizza to cool completely. Store it in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the pizza in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Für eine zähere Kruste kann man anstelle von Allzweckmehl Brotmehl verwenden.
- Frische, hochwertige Zutaten sorgen für den besten Geschmack.
- Experimentieren Sie mit anderen Belägen wie Prosciutto, Artischocken oder einem Schuss Trüffelöl für einen Gourmet-Touch.
- Wenn Sie den Teig im Voraus zubereiten möchten, können Sie ihn nach der ersten Ruhezeit im Kühlschrank aufbewahren. Stellen Sie sicher, dass er vor dem Formen wieder Zimmertemperatur erreicht.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
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