Pizza bianca with fresh tomato

Name: Pizza bianca with fresh tomato
Ingredients: 25 g yeast; 250 ml water; 1 tbsp olive oil; 1 tsp salt; 1 tsp sugar; 360 g flour; 150 g feta; 150 g Castello® Tickler extra mature cheddar; 4 mixed tomatoes - green, red, yellow; ½ red onion; 1 garlic clove; ½ tsp finely chopped red chillies; 1 tbsp olive oil; 1 handful fresh basil; 100 g black olives

4 servings

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.

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ingredients

Pizza dough:

25 g yeast
250 ml water
1 tbsp olive oil
1 tsp salt
1 tsp sugar
360 g flour

Topping:

150 g feta
150 g Castello® Tickler extra mature cheddar

Tomatoes:

4 mixed tomatoes - green, red, yellow
½ red onion
1 garlic clove
½ tsp finely chopped red chillies
1 tbsp olive oil
1 handful fresh basil
100 g black olives

preparation

Preparation

Crumble the yeast into a bowl. Add water, oil, salt, sugar, and most of the flour. Knead the dough until smooth - about 8-10 min. Let the dough rise in a damp cloth for about 30 minutes. Heat the oven to 225 degrees.

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. Crumble the feta cheese coarsely and spread on the bottoms. Also sprinkle on the grated cheddar. Bake in the middle of the oven for 12-15 minutes.

Cut the tomatoes into wedges and remove the seeds. Cut the tomatoes into small cubes. Remove the skin of the red onion and garlic clove and chop both finely. Remove the seeds from the chili and chop it. Mix all the ingredients for the tomato mixture.

Brush the edges of the finished pizza with olive oil. Add the tomato mixture on the pizza and sprinkle with olives and basil.