Pizza Bianca

Name: Pizza Bianca
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: One 12-ounce ball pizza dough; 1/2 cup all-purpose flour; 1/4 cup extra-virgin olive oil; 1/2 cup freshly grated Parmigiano-Reggiano; 1 teaspoon lemon zest (1 lemon); 1/2 teaspoon fresh thyme leaves; 16 thin slices mortadella

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Level: Easy

Total: 30 min
Active: 30 min

Yield: 4 servings

Level: Easy

Total: 30 min
Active: 30 min

Yield: 4 servings

Ingredients

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One 12-ounce ball pizza dough

1/2 cup all-purpose flour

1/4 cup extra-virgin olive oil

1/2 cup freshly grated Parmigiano-Reggiano

1 teaspoon lemon zest (1 lemon)

1/2 teaspoon fresh thyme leaves

16 thin slices mortadella

Directions

Watch how to make this recipe.

Divide the dough into 4 equal parts. Dust a board with the flour and roll each ball of dough into roughly a 6-inch round. Heat the oil in a medium skillet set over medium heat, about 3 minutes to get it hot. Add one of the dough rounds to the hot pan. When the dough begins to bubble on the top and the bottom is golden brown, flip to cook the other side, 2 minutes per side. Remove the crust from the pan to a plate and sprinkle 2 tablespoons of the Parmigiano-Reggiano evenly over the whole surface. Sprinkle with some of the lemon zest and a few of the thyme leaves. Drape 4 slices of the mortadella over the pizza. Repeat with the remaining pizza dough, and then serve.