September 20, 2012

Pizza Bianco



Do you know anything better than a pizza when it comes to fast food? Or is it fast food at all? Honestly, I consider it as an Italian specialty when it is done right. I prefer the thin crisp rounds with just a bit of a tomato sauce, mozzarella and fresh basil. There is nothing better than a hot, cheesy Margeritha. Right?

Or maybe the bianco pizza. Bianco simply means white, referring to the fact that there is no tomato sauce on the dough. In the past month I have been very busy working on holiday shoots for a magazine, and I welcome everything in my kitchen that does not smell like cinnamon, cloves and ginger. I mean, I love Xmas, but having the house smell like that in August is a bit weird. So as soon as I handed over the portfolio to the magazine I bought a pack of a pizza dough. (I know, mea culpa, but store bought pizza dough is half as bad as it seems, and I really did not have the energy to make it myself this time.) Anyway, on the way home I fantasized about bianco pizza topped with oregano and buttery chanterelle that I had laying around for a few days.

Now, this is what I call a divine dinner that is done in really no time at all. It felt as good as a seven course meal, and I had really a reason to celebrate. The new issue of my own little magazine, The Spoon Fall issue was also released. And not only that, but this time we also made an Ipad App from the magazine. I am most certainly very proud on our baby. Would love to hear your opinion on it, check it out please and let me know what you think. Check out here the free issue, and here the extended. I have the perfect meal for you to accompany the magazine, right here. The pizza bianco is perfect for a light evening dinner.





Pizza Bianco

Ingredients:
320g pizza dough (store bought)
100g buffala mozzarella
a handful grated parmesan
fresh oregano
2 cloves of garlic, minced
olive oil
250g chanterelle
2 Tbsp butter
salt
pepper

Preheat oven to 220 C. For the mini pizza base, cut about 10 cm diameter rounds of the pizza dough. Rub the circles with minced garlic, top it with mozzarella, parmesan and oregano leaves. Drizzle it with olive oil and bake for 10 minutes or until crisp.

Meanwhile, heat up butter in a pan and saute chanterelle. Season to taste. Top the mini pizzas with the mushroom and serve it hot.


8 comments:

  1. You have a lovely blog, Vera! Great photos, great styling, great job!

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    1. Thanks so much Anna. It is always nice to hear that someone like what I'm doing :)

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  2. Beautiful!
    I love pizza bianco.

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  3. We prefer white pizza as in either white sauce or minus the overloaded tomato sauce. I think pizza is Italian's gift to humanity :) I love it!

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    1. Totally agree! I love Italian food too

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  4. ohh I love this mini pizza rounds... and off course the so captivating pics...

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