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Pizza Bianca with Fresh Tomatoes

Pizza Bianca with Fresh Tomatoes

A pizza unlike any other – our recipe for Pizza Bianca with Fresh Tomato is wholeheartedly Italian and a perfect tribute to a treasured classic. Topped with fresh tomatoes, herbs, Castello Traditional Feta and Creamy Havarti, it’s the perfect date night recipe!

4 servings
Tomatoey Umami

ingredients

Pizza dough:

  • 25 g yeast
  • 250 ml water
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp sugar
  • approximately 2½ cups flour

Topping:

  • 150 g Castello® Traditional Fetta Cubes in Brine
  • 150 g Castello® Creamy Havarti, grated

Tomatoes:

  • 4 mixed tomatoes - green, red or yellow
  • ½ red onion, finely chopped
  • 1 garlic clove, minced
  • ½ tsp finely chopped red chillies
  • 1 tbsp olive oil
  • 1 handful basil
  • ½ cup black olives

preparation

1. Crumble the yeast into a bowl. Add water, oil, salt, sugar, and most of the flour.

2. Knead the dough until smooth, approximately 8-10 minutes.

3. Let the dough rise in a warm place, under a damp cloth for about 30 minutes.

4. Preheat the oven to 225°C degrees.

5. Sprinkle a little flour on your working surface and divide the dough into 4 pieces. Roll each piece to a ½ cm thickness. Place the pizza dough on baking trays lined with baking paper.

6. Crumble the Castello® Traditional Fetta coarsely and spread over the pizza bases. Then sprinkle over the grated Castello® Creamy Havarti. Bake in the middle of the oven for 12-15 minutes.

7. Cut the tomatoes into wedges, remove the seeds and then cut into smaller cubes. Combine the tomatoes, red onion, garlic and chilli.

8. Brush the edges of the finished pizza with olive oil.

9. Add the tomato mixture to the pizza and sprinkle with olives and basil. Enjoy!