Pizza Bianca with Three Cheeses

While Neapolitans rejoice at their hand in the creation of the traditional pizza, Romans take heart in their own variant of the pizza, the Pizza Bianca. This is a popular street snack, and is essentially lean bread topped with rosemary and olive oil. For sometime a little more substantial, I added jalapeños and tomatoes and topped it with a mixture of three cheeses, gouda, mozzarella and cheddar. I've also added some olive oil to make it softer. The recipes amounts here will make two 9" pizzas.

Ingredients
Base

• 3 cups plain flour
• 1 tsp dry yeast
• 4 tsp sugar
• 1/2 cup warm water
• 1tsp salt
• 3 tbsp olive oil

Topping

• 2 tomatoes, roughly chopped
• 2 tbsp jalapeños, chopped
• 2 tbsp each of grated mozzarella, gouda and cheddar
• 1 tsp salt
• 3 tbsp olive oil
• 1 tbsp dried rosemary
• 1 tbsp dried basil

Method

1. Dissolve the yeast in the warm water with some sugar. Leave aside to bubble up and activate.
2. Mix the activated yeast with the rest of the Base ingredients to make a soft dough. Leave aside in a warm place to proof.
3. Once it proofs, pre-heat an oven to 210 degrees C/gas mark 7.
4. Split the dough into two parts and roll it out into two thin rounds, about half an inch in width. Stretch it by hand and create light indentations on the surface.
5. Place the dough on a well oiled baking tray or iron griddle pan.
6. Drizzle some olive oil onto the dough and spread it to evenly coat the dough.
7. Sprinkle on the toppings evenly, dab some olive oil on the crust and place in the hot oven.
8. Bake for 20 minutes, until the crust turns a light brown and the cheese is bubbling and golden.
9. Remove and set it rest for 2 minutes before serving.