Quick Pizza Bianca
Quick and easy, this Pizza Bianca is a delicious GERD-friendly meal that fits your busy schedule!
Equipment
- Oven
- Rolling Pin
- Medium mixing bowl
- Baking paper
- 2 Oven trays
Ingredients
Pizza dough
- 500 gr Wholewheat flour
- 2 glasses Warm water
- 3 tsp Baking powder
- pinch Salt Or as much or little as you wish
- splash Extra virgin olive oil or any other vegetable oil you like
Toppings
- Goat cheese
- Zucchini
- Mushroom mix
- Extra virgin olive oil
- Salt
- Dry oregano
- Fresh basil optional
Instructions
- First of all, preheat your oven to 200℃ or 390℉ in fan modeThen mix the dry ingredients - flour, salt and baking powder - in your bowl, then add the drizzle of oil and mix again to incorporate it. Slowly add the water and with a fork start gently combining the dough. The best way to do this is to repetitively give it a good swirl from the bottom up, making sure that you're picking up all the flour that might stick to the bottom of your bowl.Note: there are many types of wholewheat flour which can require different quantities of water so use more or less water depending on the consistency of your dough.
- Once the dough reaches a springy and compact consistency, you're ready for a little workout! Lightly flour the surface of your worktop, tip the dough out of its mixing bowl onto the worktop and start kneading. The idea is to incorporate as much air as possible into the dough so when it cooks we have a crunchy crust and a soft and airy centre. The way my mom taught me is to energetically stretch the dough, fold it over - like a little taco, turn it upside down and repeat, occasionally resetting it into a ball shape. Aim to create as many folds and layers as you can. Now, this can be a fun therapeutic time for yourself, so move your body, dance, sing and even punch or slap the dough if you need to let out some frustrations - it all helps to achieve the final product!Do this for about 10 minutes and the dough is ready. Make sure not to add too much flour in the process to avoid hardening the dough.
- The good thing about using bicarbonate of soda instead of the normal beer or bread yeast is that we don't need to wait for it to proof :)Cut 4 squares of baking paper and lay them on your working top. Take your freshly made dough, divide it into 4 equal pieces and stretch each part out with your rolling pin on their respective baking paper. We're looking for an even-thin layer, about 5 mm in thickness.You can stretch the dough out directly on your worktop if your baking paper is slipping, just be careful that it might stick to the surface so work with a bit of flour or a bit of oil.Note: it doesn't matter if your pizzas are not perfect circles, mines always come out as misshaped little monsters and that's ok!
- If you have a small oven as I do, I'd suggest you prepare 2 pizzas at a time. Transfer the 2 pizzas onto the respective trays and add your toppings.Since we want to make this a GERD/GORD-free pizza we're going to make a "Pizza Bianca" with goat cheese, zucchini and mushrooms but you can add any ingredient you like, the beauty of pizza is that it's a simple base for you to fill with delicious toppings!Crumble/slice the goat cheese directly on the dough, cut thin slices of the mushrooms and the zucchini and evenly distribute them on top of the cheese. Make sure not to overload the pizza as it might not cook as nicely if weight is added to it. Drizzle the oil, add a pinch of salt and a couple of teaspoons of dry oregano.
- Bake your first batch of pizzas for 10 minutes. At the 5-minute mark switch the pizzas - the one at the bottom comes at the top and vice versa to make sure they're baking evenly. Once the crust is formed and browning and the cheese is all melted and bubbly your pizzas are ready :) add a couple of leaves of fresh basil for a final touch. Repeat with the 2 other pizzas.Eat while hot right out of the oven for the best taste or store in the fridge overnight and eat cold for breakfast!
