A major specialty of Roman bakeries, this pizza bianca combines the crunch of a well-baked crust, the melting softness of thin potato slices and the silky richness of lardo, which melts right out of the oven under the woody scent of rosemary.
Ingredients
- 600 g fresh bakery pizza dough
- 450 g Charlotte waxy potatoes
- 120 g thinly sliced lardo di Colonnata
- 3 sprigs fresh rosemary
- 4 tbsp cold-extracted extra-virgin olive oil
- 1 tsp Guérande fleur de sel
- to taste freshly ground black pepper
Method
- Preheat your oven to its maximum temperature, ideally 250°C, placing your baking sheet or pizza stone in the lower third of the oven to build up intense heat.
- Peel the waxy potatoes, then slice them about one millimeter thick using a mandoline to guarantee even cooking.
- Submerge the potato slices in a bowl of cold water for two minutes to remove excess starch, then drain and pat them perfectly dry in a clean kitchen towel.
- Place the dried slices in a bowl, drizzle with half the extra-virgin olive oil, add three-quarters of the finely chopped fresh rosemary and some freshly ground black pepper, then toss gently by hand to coat each slice well.
- Stretch the fresh pizza dough with your fingers on a lightly floured work surface, pressing from the center toward the edges to create characteristic dimples without crushing the air bubbles.
- Transfer the dough to parchment paper or directly onto an oiled baking sheet, then arrange the potato slices, overlapping them slightly like fish scales, over the entire surface.
- Drizzle the surface with the remaining extra-virgin olive oil and sprinkle with a pinch of Guérande fleur de sel.
- Bake immediately in the lower part of the oven for twelve to fifteen minutes, until the bottom of the crust is golden and very crispy and the edges of the potatoes begin to brown and caramelize.
- Remove the steaming pizza from the oven and immediately drape the thin slices of lardo di Colonnata directly over the piping hot potatoes: the fat should become translucent and coat the topping in seconds from the residual heat.
- Sprinkle with the remaining fresh rosemary and a turn of freshly ground black pepper, cut into rectangles with a pizza wheel or scissors and serve immediately.
Nutrition
Per serving
- Energy
- 805.9 kcal
- Protein
- 13.82 g
- Carbohydrate
- 86.37 g
- Fat
- 44.31 g
- Fibre
- 5.82 g
- Calcium
- 9.32 mg
- Iron
- 0.19 mg
- Magnesium
- 7.62 mg
