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Pizza Bianca with Lemon: A Refreshing Twist on Classic Italian Pizza Recipes

  • Author: Melissa
  • 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

  1. 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.
  2. In a large mixing bowl, combine the flour and salt. Make a well in the center of the flour mixture.
  3. 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. Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
  5. 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.
  6. 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. If you haven’t done so already, shred the mozzarella cheese and set it aside.
  8. Finely chop the fresh rosemary and set it aside.
  9. Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up as well.
  10. 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.
  11. 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.
  12. 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. Sprinkle half of the shredded mozzarella cheese over the ricotta layer.
  14. Evenly sprinkle half of the chopped rosemary over the cheese.
  15. Finish with a sprinkle of sea salt and a drizzle of olive oil over the top.
  16. Repeat steps 10-15 for the second ball of dough and remaining ingredients.
  17. 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.
  18. Keep an eye on the pizza as it bakes. The edges should be crispy, and the cheese should be melted and slightly caramelized.
  19. Once done, carefully remove the pizza from the oven. Let it cool for a minute or two.
  20. If you like, top the pizza with fresh arugula for a peppery bite and a pop of color.
  21. Using a pizza cutter, slice the pizza into wedges. Serve hot and enjoy the delightful combination of flavors!
  22. For an extra zing, you can serve lemon wedges on the side.
  23. 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. 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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Find it online: https://melissarecipes.com/pizza-bianca-with-lemon/