For those of you who are initiated White Pizza is Pizza without tomato sauce. Is it Ok to make White Pizza? How do you feel about it?
Pizza is basically the perfect food. It is untouchable. So why therefore, am I blogging about White Pizza? The answer is simple – I made the pastry; opened the cupboard to take out a tin of tomatoes to make the sauce but no it was not meant to be. The cupboard was bare. I looked in the fridge for fresh tomatoes. I hunted for tomato puree. Nada. Or in Kiswahili hakuna. I could not bring myself to use ketchup or worse BBQ sauce.
It was Sunday afternoon and the cupboards were literally bare but for cheese (3 varieties – mozzarella, Parmesan and cheddar) and flour oh…and a little bit of chicken. So I made White Pizza with chicken.
I read in a recent article: “Chicken on pizza is a whole different conversation, but suffice it to say that chicken never belongs on pizza, and any white pizza that features it automatically fails at life.”
It got the thumbs up from my rather fussy 15 year old which says a lot! It was not offensively boring….. it actually did it for me, was scoffed in no time and enjoyed by all so no, my pizza did not fail at life! The recipe for the base is the same for any pizza red or white so go ahead and try it and vary the sauce as you see fit!
225g strong white bread flour
½ teaspoon salt
¾ fast action yeast
1 tablespoon extra virgin olive oil, plus extra for brushing
150 (¼ pint) hand-hot water
semolina for sprinkling
- Combine the yeast, flour and salt in a bowl. Make a well in the centre and pour in the oil and water. Mix to a soft dough.
- Turn out onto an un-floured surface and knead for about 10 minutes until the dough is smooth – you might find it is very wet and gloopy – keep going with it because as you work the gluten stretches and it becomes less floppy. If you add too much flour the dough will be very heavy.
- When the dough is smooth and silky pot it back into the bowl, cover and prove it in a warm place until it has doubled in size.
- Preheat the oven to gas mark 8 (230°C/ 450°F) grease 2 flat baking sheets and sprinkle them with semolina.
- Divide the dough in half and roll it out on a floured surface to make two 25cm (10″) discs. Place each one on to a tray and brush lightly with olive oil.
- Add the topping of your choice (tomato or non-tomato based).
- Bake in the oven for 10 – 12 minutes until the base is nicely crisp and the cheese has melted.