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.

Malai Tikka Thin Crust Pizza

I missed baking while away; as I couldn't be bothered to maintain anything that resembled a pantry in the student halls. So, with my mum's entire pantry at my disposal, I decided to make pizzas for the entire family. Four pizzas in all, with two topped with chicken, jalapenos and pineapple, and two others with paneer, jalapenos and pineapple. The picture by the side is of the chicken one, which I was able to steal away and capture with the camera before it was cut up and munched down. 

Ingredients

Base

• 5 cups plain flour (I used a mix of 2 cups wholewheat flour and 3 cups plain)
• 1 tsp dry yeast
• 5 tbsp olive oil
• 1 cup water
• 2 tsp sugar
• 2 tsp salt

Sauce

• 7 peeled fire roasted tomatoes
• 1/2 cup water
• 2 tbsp shredded basil
• 4 cloves chopped garlic
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 basil leaves

Toppings

• 200 g pineapple, cut into thick cubes
• 300 g chicken malai tikka (or leftover roast chicken) 
• 200 g jalapeños
• 400 g grated mozzarella cheese

Method

Base

1. Mix the flour, oil and salt.
2. Dissolve the yeast and sugar in lukewarm water. Let it froth and add it to the flour mix.
3. Add enough water to make a soft dough
4. Then knead for another 10 minutes with your palms to get the gluten out.
5. Cover the dough and keep it aside for 4 hours (or overnight) for it to rise

Sauce

1. Pulverise the tomatoes and basil in a food processor.
2. Heat the oil in a flat bottomed pan, and fry the garlic till it starts to turn brown.
3. Add the tomato paste, water and basil leaves. Add salt and pepper and reduce the heat.
4. Let is simmer away uncovered till it thickens. If its too thick to spread, add some warm water.

Pizza

1. Set the oven to gas mark 8.5 (around 250C)
2. Once the dough has risen, punch it down and divide into 4 portions.
3. Take one potion on a lightly floured board, press down with your palm and keep turning it to flatten it out.
4. Add some more flour to the board and use your fingers to spread it around.
5. Oil a perforated baking tray and add the dough to it. Lightly spread it around the tray.
6. Spread some of the sauce on the base and evenly spread the toppings (1/4 of each).
7. Baste the sides of the pizza with oil and place in the oven.
8. Let it cook for around 15-20 minutes, till the crust crispens and turns a light brown
9. Take it out and let it rest before cutting it into slices and chomping away.
10. Repeat the same process with the remaining three potions of dough.