Pizza Bianco

INGREDIENTS

MAKES 2 LARGE PIZZAS

PIZZA DOUGH

4 cups pizza flour
2 tbsp sea salt flakes
7g (1 sachet) dry yeast
2 tbsp of extra virgin olive oil
1.5 cups lukewarm water

EVERYTHING BAGEL MIX (makes 2 cups)

1/3 cup garlic granules
1/3 cup dried onion
2/3 cups white sesame seeds
1/3 cup black sesame seeds
1/4 cup fennel seeds
1/4 cup poppy seeds

Place all ingredients into a jar and toss well. Store in the pantry for up to 3 months. Use on salad, pizza, sandwiches or anything you wish.

topping

150ml crème fraîche
Boiled potatoes with skin on, roughly crushed
1/4 cup extra virgin olive oil
2 garlic cloves, crushed
2 tbsp chives, finely chopped
2 tbsp oregano leaves, fresh
100g mozzarella, finely sliced or grated
Parmesan, finely grated, to serve
Fennel, shaved thinly, to serve

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Method

1. Preheat the oven to 250°C.

2. In the bowl of a bench mixer with the dough hook attached, place the flour, salt, yeast and water and mix until dough is formed and is soft and stretchy. Approximately 15 minutes.

3. Place the dough into an oiled bowl covered with a damp tea towel and rest in a warm place for 1 hour until it has doubled in size.

4. Preheat a large baking tray.

5. Roll the pizza dough into a rectangle and place on the hot tray. Brush the edges with oil and scatter the ‘everything-bagel’ mix around the edges.

6. In a small mixing bowl, toss the potatoes together with oil, chives, oregano and garlic. Season really well.

7. Spread the pizza base with crème fraîche, scatter with mozzarella and potatoes (overlap the mozzarella and potatoes so you get crispy spuds and brown cheese).

8. Cook for 15-20 minutes, or until the base is crispy and the cheese has melted.

9. To serve, top with shaved fennel and grated parmesan.

Written and styled by Lucy Tweed for CULTIVER. Photographed by Con Poulos.