Recipe: Pizza Bianca Primavera by Giovanna Eusebi | Scottish Licensed Trade News

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Recipe: Pizza Bianca Primavera by Giovanna Eusebi, Eusebi Deli, Glasgow

New Eusebi Pizza Bianca Primavera

Ingredients

Serves four

Pizza

  • 500g 00 Flour
  • 300g tepid water
  • 12g fresh yeast
  • 10g olive oil
  • 1/2 teaspoon olive oil
  • 1 tablespoon fine salt
  • 1 tablespoon fine sugar

Topping

  • 200g of grated mozzarella
  • 2 plum tomatoes, cut into segments
  • Bunch of fresh mint
  • Handful of blanched broad beans
  • Yellow/green courgette, cut into ribbons
  • Handful of fresh pea pods, split lengthways
  • 1 buffalo mozzarella, torn
  • EVO (extra virgin olive oil) and sea salt to taste

Method

  1. In a large bowl, dissolve the yeast and sugar with the tepid water.
  2. Add the flour gradually, mixing until combined.
  3. Add the salt and oil and continue to knead with the palms of your hand for a further ten minutes until the dough is smooth.
  4. Leave the dough to rise on a floured surface for one hour, covered with a damp tea towel.
  5. Preheat your oven to 180°C.
  6. Divide the dough into four pieces, approx 180-200g. Work each ball with the palm of your hand until smooth. Cover and leave to rest for one hour.
  7. Delicately stretch each ball with your hands or a rolling pin into an oval shape, approximately 1cm depth. Place on a lightly oiled tray.
  8. Scatter over the grated mozzarella. Place in the oven for 15 minutes or until the edges and base are golden brown.
  9. Dress with the rest of the ingredients and finish with a drizzle of EVO and sea salt to taste.

“In Rome, pizzas are elevated to a fashionista status. Bianco or Rosso – the colours refer to the main base topping; rosso for tomato and bianco for white cheese. Rome, like Naples, has its base street food pizza, made in large trays and sold by the slice – ‘al taglio’. In the last few years, the ‘Pinsa’ revolution has taken over the capital. The principal dough is made with four types of flour: soy, wheat, rice and sourdough. It is characterised by its oval shape and crisp edge. The test of a good Pinsa is you should be able to hold it up and it won’t flop.

“The Roman Pinsa is scientific; 72 hours in the making and has a PH value of 5.5. It’s not the healthiest non-bloat pizza for nothing!

“When in Rome… eat like a Roman. When in Scotland…make Pinsa!”

– Giovanna Eusebi, Eusebi Deli, Glasgow

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