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a classic recipe for pizza bianca with mortadella, burrata and pistachio pesto

Pizza Bianca

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A classic recipe for pizza bianca topped with pistachio pesto, creamy burrata and delectable mortadella. A simple no knead recipe for one of the best sandwiches you can make at home.

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500 g 00 flour ~4 C 7 g salt ~1 1/2 tsp 1.5 g active dry yeast ~1/2 tsp 400 g water ~1½ C + 3 tbsp 3 g salt 40 g water ~1/4 C 1/4 C olive oil approximately

Ingredients:

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Mix flour and salt. In a separate container combine yeast and warm water. Mix until dissolved. Add the yeast and water mixture to your flour. Stir to combine. Let rise for 12-16 hours.

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Coat baking tray with olive oil. Dump dough onto tray, and stretch to fit pan. Let rise for about an hour at room temp. Top dough with more olive oil and brine.

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Bake pizza for 20-25 minutes at 500°F (260°C). You want the top to be golden and the bottom nice and crispy.

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To assemble, slice you pizza bianca into squares and split in half. Spread on plenty of pistachio pesto, add lots of burrata and a few slices of mortadella.

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