Pizza bianca with chopped tomato

Ingredients

• 25 gfresh yeast
• 250 ml (2½ dl), no warmer than 37°Cwater
• 15 ml (1 tbsp)olive oil
• 5 ml (1 tsp)salt
• 5 ml (1 tsp)caster sugar
• About 600 ml (about 6 dl)strong white bread flour
• 150 gApetina® 20% white cheese
• 150 gKvibille® grated cheddar
• 4tomatoes, preferably in different colours
• ½red onion
• 1 clovegarlic
• ½fresh red chilli
• 15 ml (1 tbsp)olive oil
• ½ potfresh basil
• 100 ml (1 dl)black olives

Instructions

1. 1

   Mix the dough

   Crumble the yeast into a bowl. Add the water, oil, salt, sugar and most of the flour. Knead for 8–10 minutes, until the dough is smooth and supple.

2. 2

   Let it rise

   Cover the bowl with a tea towel and leave the dough to rise for 30 minutes.

3. 3

   Heat the oven

   Preheat the oven to 225°C, or 200°C fan.

4. 4

   Shape the bases

   Turn the dough out onto a floured work surface and divide it into four pieces. Flatten or roll each piece into a base about ½ cm thick.

5. 5

   Add the cheese

   Place the bases on a baking tray lined with baking paper. Crumble the white cheese coarsely over them, then scatter over the grated cheese. Bake in the centre of the oven for 12–15 minutes.

6. 6

   Chop the topping

   Cut the tomatoes into wedges, remove the seeds and dice the flesh finely. Peel and finely chop the red onion and garlic. Remove the seeds from the chilli and chop it finely.

7. 7

   Mix the tomatoes

   Combine all the ingredients for the chopped tomato mixture.

8. 8

   Brush the edges

   If you like, brush the edges of the pizzas with a little olive oil while they are freshly baked.

9. 9

   Finish and serve

   Spoon the chopped tomato mixture over the pizzas, then scatter over the olives and basil.

What is pizza bianca?

Pizza bianca means “white pizza” and is generally made without a tomato sauce on its base. This version takes that idea in a fresh direction: white cheese and cheddar bake on the dough, while chopped tomato, chilli, olives and basil go on afterwards.

The recipe does not specify a regional origin, but its combination of a plain cheese base and a fresh, Mediterranean-style topping makes it easy to serve as a casual main meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 26g protein, 66g carbs, 30g fat.

The dough contributes most of the carbohydrates, while the olive oil and cheeses supply much of the fat; the cheese also provides much of the protein. Pair a pizza with a generous green salad or other vegetables to round out the plate.

The dough and its rise

Yeast: Use water no warmer than 37°C, as stated in the recipe, and crumble the yeast into the bowl before mixing in the other dough ingredients.

Flour: Add most of the flour at first and work the dough for 8–10 minutes. The remaining flour gives you some flexibility as you bring the dough together and knead it smooth.

Rising: Cover the bowl and leave the dough for 30 minutes. It should have time to relax and become easier to shape into four thin bases.

Cheese on a white base

White cheese: Crumble it coarsely across the shaped bases so that its salty, tangy flavour is spread around rather than concentrated in one spot.

Cheddar: The grated cheese goes on over the crumbled cheese and melts in the oven. Keeping both cheeses on the base gives the pizza its rich topping without adding tomato sauce.

Getting the base right

Thickness: Aim for bases about ½ cm thick, as directed. Even thickness helps them bake at a similar rate.

Doneness: Bake on the oven’s middle shelf for 12–15 minutes at 225°C, or 200°C fan. Check that the edges are baked and the cheese has melted before taking the pizzas out.

A fresh, spicy topping

Tomatoes: Remove the seeds before dicing the tomatoes, which keeps the chopped topping from becoming too watery. Using tomatoes in different colours is suggested, but the recipe does not require them.

Chilli and onion: Finely chopped red onion, garlic and seeded chilli add sharpness and heat. Mix them with the tomato and olive oil so the flavours are combined before topping the pizzas.

Finish: Add the tomato mixture after baking, then scatter over the olives and basil. This keeps the fresh topping distinct from the warm, melted cheese.

Serving and timing

The listed total time is 90 minutes, including the 30-minute rise and the 12–15-minute bake. Allow time to shape the bases and prepare the topping while the oven heats.

Serve the pizzas soon after assembling so the bases stay crisp under the tomato mixture. A simple green salad makes a fresh accompaniment without competing with the toppings.

Recipe notes & tips

• Keep the water at or below 37°C when mixing it with the yeast.
• Add most of the flour first, then use the remainder as needed while kneading.
• Flour the work surface lightly before dividing and shaping the dough.
• Remove the tomato seeds before dicing to help keep the topping from getting too wet.
• Seed the chilli before chopping if you want to follow the recipe's milder preparation.
• Add the basil after baking so it stays fresh on top.

Variations

• Milder chilli: Use less chilli for a gentler topping.
• More colour: Choose tomatoes in several colours, as suggested in the recipe.
• Olive choice: Use green olives instead of black for a different briny flavour.
• Herb swap: Use another fresh herb in place of basil if needed.
• Cheese balance: Adjust the proportions of white cheese and cheddar while keeping the same total amount.

Common mistakes to avoid

• Hot water: Water above 37°C does not follow the recipe; check its temperature before adding it to the yeast.
• Too much flour at once: The recipe calls for most of the flour first; add the rest while kneading as needed.
• Uneven bases: Inconsistent thickness can lead to uneven baking; aim for about ½ cm throughout.
• Wet topping: Leaving the tomato seeds in can make the chopped mixture watery; remove them before dicing.
• Topping before baking: The tomato mixture is added after the pizzas come out of the oven, not before.
• Overbaking: Check the pizzas at 12 minutes and bake for up to 15 minutes, as directed.

How to store

For the best texture, assemble and serve the pizzas straight after baking. Store any leftovers covered in the fridge and reheat in an oven until warmed through; the fresh tomato topping may soften the base, so you can store it separately if you have not yet assembled the pizzas.

Frequently asked questions