Pizza Bianco with Norwegian apples and caramelized walnuts
White pizza, or pizza bianca, may not be as well known as the traditional tomato sauce pizza, but it is at least as good.
The white sauce goes perfectly with the characteristic taste of blue cheese, the salty Norwegian salami, as well as the sweet Norwegian apple slices and caramelized walnuts that balance the flavors. If you follow this method, you are guaranteed a juicy, tasty and crispy pizza, which is at least as good as those served in Italy.
2 large pizzas
1 kg pizza wheat flour, type 00
1/2 pc. dry yeast
1/4 teaspoon sugar
1/5 teaspoon salt
6 dl water
1/2 dl olive oil
2 boats garlic
3 dl creme fraiche
1/2 tsp salt
1/4 tsp pepper
200 g grated white cheese, hard cheese
250 g blue cheese
200 g Norwegian mozzarella
1 pc. Norwegian salami
4 Norwegian apples
100 g walnuts
50 g of honey
1 – 2 pk. ruccola salad
1/2 pot basil
This is what you do:
Put wheat flour, dry yeast, sugar and salt in a bowl. Add lukewarm water and olive oil. Mix this well into a smooth dough. Set the dough to rise, for at least 1 hour or leave it overnight in the fridge.
Roll out the bottoms and place them on baking paper that has been well brushed with oil.
Heat a pizza stone for at least 30 minutes at a high temperature, approx. 250 degrees.
Place one dough on the pizza stone, spread on the sauce, sprinkle with grated cheese, blue cheese, mozzarella in pieces, salami slices and thick slices of apples.
Roast on the bottom rack at 250 degrees for approx. 10 minutes or until the pizza is cooked and has a nice golden colour.
Take the pizza out, place it on a baking tray and sprinkle with walnuts, drizzle with a little honey, place arugula salad in the middle and basil leaves around the edge.
Do the same with the other pizza.
Cut into pieces and serve quickly.
If you want to use a filling other than cured ham and salami, you can make Pizza Bianco with smoked salmon, creamy parmesan sauce, spinach and capers.
Feel free to use other cheeses if you have other favourites. Nothing goes wrong here.