Pizza Bianca with Rosemary and Sea Salt |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Pizza bianca (white pizza) is a Roman dish that's more like seasoned flatbread than your typical pizza. It's great with the salumi and cheese. Ingredients:
1 1/2 pounds fresh pizza dough or two 10-ounce purchased fully baked thin pizza crusts (such as boboli) |
extra-virgin olive oil |
2 teaspoons minced fresh rosemary, divided |
sea salt |
Directions:
1. Prepare barbecue (medium-high heat). Divide dough in half. Stretch and roll each piece to 10-inch round. Brush 1 side of each dough round or baked crust with oil, then sprinkle each with 1/2 teaspoon rosemary, sea salt, and pepper. Place on grill, seasoned side down. Brush tops with oil, then sprinkle each with 1/2 teaspoon rosemary, sea salt, and pepper. Grill until just golden, about 4 minutes per side for fresh dough and 2 minutes per side for baked crusts.
2. Cut pizzas into wedges and serve.
3. What to drink: When he's in Orvieto, Alex stops by his friend Enzo Fausto's vineyard and picks up wines for dinner. For those of us not in Orvieto, Alex suggests the Arnaldo-Caprai 2006 Grecante, Grechetto dei Colli Martani ($20). This Umbrian white is delicious with the starters and can be poured throughout the meal.
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