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Pizza Bianca With Tomatoes and Mozzarella Recipe

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Pizza Bianca With Tomatoes and Mozzarella
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Ingredients
10
Count
Nutrition
287
Calories
Total time
33
Minutes
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Ingredients:

Directions:

  1. Place towel under stand mixer to prevent wobbling. Mix flour, water and table salt in bowl of stand mixer fitted with dough hook, on low speed, until no dry flour remains, 3-4 min, scraping sides and bottom of bowl occasionally. Stop mixer and allow to stand 20 minutes.
  2. Sprinkle yeast and sugar over dough. Knead on low speed until fully combined, 1-2 minutes. Scrape sides and bottom of bowl, then turn speed up to high and knead until dough is glossy, smooth and pulls away from sides of bowl, 6-10 minutes. (Dough will only pull away while mixer is running; once mixer is stopped, it will fall back to sides.).
  3. Smear large bowl with 1 tbsp olive oil with fingers, scraping excess onto a rubber spatula. Use oiled spatula to transfer dough to oiled bowl. Pour 1 tbsp oil over dough. Flip dough once to cover thoroughly with oil. Cover tightly with plastic wrap. Allow to rise at room temperature until nearly tripled in size, 2 to 2 1/2 hours.
  4. One hour before dough is ready, place oven rack in the middle of the over and position pizza stone on rack. Heat oven to 450.
  5. Meanwhile, set fine-mesh strainer over medium bowl. Empty tomatoes into strainer. Allow to drain 30 minutes, stirring 3-4 times to release juices. Measure 3/4 cup tomato solids into a clean bowl (save remaining solids and juice for another application). Add 1 tbsp olive oil and 1/8 tsp table salt to tomatoes.
  6. When dough is risen, coat rimmed baking sheet or jelly roll pan with 2 tbsp oil. Using rubber spatula, turn dough out onto sheet, along with any oil in bowl. Use fingertips to spread dough to edges of pan, being careful not to tear it. (Dough will not reach corners snugly. If dough resists stretching, allow it to rest 5-10 minutes before trying again.) Let dough rest in pan 5-10 minutes, until bubbly. Prick surface 30-40 times with dinner fork.
  7. Bake 15-17 minutes, until spotty brown. Spread tomato mixture evenly, then sprinkle with cheese. Return to oven and bake 5-10 minutes longer until cheese begins to brown in spots. Slice and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 287.11 Kcal (1202 kJ)
Calories from fat 87.57 Kcal
% Daily Value*
Total Fat 9.73g 15%
Cholesterol 3.83mg 1%
Sodium 599.25mg 25%
Potassium 106.89mg 2%
Total Carbs 37.34g 12%
Sugars 0.76g 3%
Dietary Fiber 1.98g 8%
Protein 11.83g 24%
Vitamin C 0.3mg 1%
Iron 2.4mg 13%
Calcium 218.5mg 22%
Amount Per 100 g
Calories 215.94 Kcal (904 kJ)
Calories from fat 65.86 Kcal
% Daily Value*
Total Fat 7.32g 15%
Cholesterol 2.88mg 1%
Sodium 450.71mg 25%
Potassium 80.39mg 2%
Total Carbs 28.08g 12%
Sugars 0.57g 3%
Dietary Fiber 1.49g 8%
Protein 8.9g 24%
Vitamin C 0.2mg 1%
Iron 1.8mg 13%
Calcium 164.4mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.2
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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