We LOVE pizza bianca. They are super quick and easy to make since there’s no tomato sauce involved, and they are so, so tasty! Here’s one of our potato pizza recipes with robust flavors of the North!
This is one of those really quick pizzas you slap together on a Friday evening when you just wanna sit your ass down and have a beer or some wine, kick back and relax.
If your oven can go up to minimum 250C, and you have a pizza stone/steel, then consider the Neapolitan style pizza. Otherwise, it would be wise to use the Sicilian style that needs a lot less heat to become spectacular.
PS: Topping below is for one Neapolitan. Double it for Sicilian.
- 1 ball fresh mozzarella (roughly 120g)
- 1 medium potato, thinly sliced
- 2-3 stalks black kale (regular kale works too, as does Brussels sprouts)
- Handful walnuts, crushed
- 30-40 g Smoked goat’s cheese
- Buy a fresh chèvre, or make your own, then smoke it like this
- Beer vinaigrette
- 1 tbsp beer vinegar (or malt vinegar)
- 3 tbsp mild oil (almond/rape/grape/flax seed oil)
- 1 tbsp whole grain mustard
- 1 tbsp honey
Make the dough according to recipe.
Preheat the oven according to dough recipe.
Finely slice the potato on a mandolin, pat dry with a kitchen towel and toss with a bit of oil. Set aside.
Find your kale, tear away the leafs, discard the stalks. Rinse and pat dry, then toss the leafs with a bit of oil. Set aside.
Shape the pizza, tear up and dot the mozzarella evenly around, distribute the potato, then kale. Use your hands to crush the walnuts a bit, then sprinkle over the pizza. Bake the pizza according to dough recipe.
When done, transfer to a wire rack, let it sit for a few minutes to rest. Meanwhile, prepare the vinaigrette – simply measure up and whisk together the ingredients.
Dot the smoked cheese over the pizza, and drizzle the vinaigrette over right before serving.
Exquisite with a glass of Chianti or a caramelly ale, like a ESB, Barleywine, or brown ale.