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Pizza bianca with fresh tomato

Pizza bianca with fresh tomato

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 and a cohort of cheeses, the experience is vibrant with flavours colliding in a soothing clash that rushes your palate in a satisfying rush.

4 servings
Tomatoey Garlic/Onionish

ingredients

Pizza dough:

  • 25 g yeast
  • 2½ dl water
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp sugar
  • approximately 6 dl flour

Topping:

  • 150 g feta
  • 150 g Castello® Castello® Aged Havarti, grated

Tomatoes:

  • 4 mixed tomatoes - green, red, yellow
  • ½ red onion
  • 1 garlic clove
  • ½ tsp finely chopped red chili
  • 1 tbsp olive oil
  • 1 handful basil
  • 1 dl 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 - about 8-10 min.

3. Let the dough rise in a damp cloth for about 30 minutes.

4. Heat the oven to 225 degrees.

5. Sprinkle a little flour on the table and divide the dough into 4 pieces. Roll each piece into about ½ cm thickness. Place the bottoms on baking sheets with baking paper.

6. Crumble the feta cheese coarsely and spread on the bottoms. Then Sprinkle on the grated Aged 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.

8. Remove the skin of the red onion and garlic clove and chop both finely. Remove the seeds from the chili and chop it.

9. Mix all the ingredients for the tomato mixture.

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

11. Add the tomato mixture on the pizza and sprinkle with olives and basil.