White Pizza with Chanterelles, Parma Ham, and Truffle Oil - photo 1
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White Pizza with Chanterelles, Parma Ham, and Truffle Oil

Pikantne Pizza and Pasta Dishes for Special Occasions Main Dishes 135 min Medium 13 wyświetleń ~66.27 PLN - (0)
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Description

Pizza Bianca, or 'white pizza', is a classic of Italian cuisine that forgoes the traditional tomato sauce in favor of more delicate, creamy bases. In this seasonal version, the crispy, thin crust becomes a canvas for an exquisite composition of flavors. On a base of creamy ricotta and stretchy mozzarella rest forest chanterelles, sautéed in butter with shallots and garlic, bringing a deep, earthy aroma. After baking, the pizza is topped with thin, silky slices of Parma ham, adding a salty elegance, and a handful of fresh, slightly peppery arugula. The whole is drizzled with a few drops of aromatic truffle oil, enhancing the forest character of the dish. It’s the perfect suggestion for a special dinner that delights both in taste and appearance, combining the simplicity of Italian ingredients with the luxury of seasonal gifts from nature.

Ingredients (17)

Servings:
4
  • Type 00 wheat flour 500 g
  • Lukewarm water 325 ml
  • Fresh yeast 10 g
  • White sugar 5 g
  • Extra virgin olive oil 0.2 łyżek
  • Fresh chanterelles 250 g
  • Shallot onion 3 szt.
  • Garlic 2 ząbki
  • Butter 30 g
  • Ricotta cheese 150 g
  • Mozzarella cheese in balls 2 szt.
  • Parma ham 80 g
  • Parmesan cheese 50 g
  • 🌿 Przyprawy
  • Fine sea salt 10 g
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Truffle oil 15 g
  • Fresh arugula 1 pęczek
💰 Szacowany koszt dania: ~66.27 PLN (16.57 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pizza dough

1

Prepare the yeast starter. Pour 100 ml of lukewarm water (from the total of 325 ml) into a small bowl or cup. The water should be warm but not hot - the ideal temperature is 35-38°C. Check it by dipping a clean finger; it should feel pleasantly warm. Crumble fresh yeast into the water, add a teaspoon of sugar, and mix thoroughly with a fork until the yeast is completely dissolved. Set the bowl in a warm place for 10-15 minutes. After this time, a thick, beige foam should appear on the surface. This is a sign that the yeast is active and ready to work.

Ingredients: Lukewarm water, Fresh yeast, White sugar
If after 15 minutes there is no foam on the surface and the starter hasn't 'risen', it means that the yeast is inactive or the water was too hot. You should start over with fresh yeast for the dough to rise.
2

In a large bowl, combine the dry ingredients. Add 500g of type 00 wheat flour and 10g of salt. Using a large spoon or whisk, mix the flour and salt thoroughly to distribute the salt evenly. Make a well in the center of the flour, creating what is known as a 'well'.

Ingredients: Type 00 wheat flour, Fine sea salt
Use a large bowl to have enough space for kneading the dough. Thoroughly mixing the salt with the flour is important, as direct contact of salt with the yeast can weaken its action.
3

Pour the prepared, frothy yeast mixture into the well in the flour, along with the remaining lukewarm water (225 ml) and olive oil. Using a fork or wooden spoon, gently start mixing the liquids, gradually incorporating the flour from the edges of the 'well' into the center. Mix until the ingredients come together into a loose, sticky mass.

Ingredients: Extra virgin olive oil
Don't worry if the dough is very sticky at this stage. It's normal. Gradually adding flour to the liquids prevents lumps from forming.
4

Transfer the dough to a lightly floured surface and start kneading. Knead the dough for about 10-12 minutes. Use the palm of your hand to push the dough away from you, then fold it in half and turn it 90 degrees. Repeat this motion rhythmically. The dough is ready when it becomes smooth, elastic, and stops sticking to your hands and the surface. It should spring back to its shape after a light press with your finger.

If you are using a stand mixer, knead the dough with the hook for about 7-8 minutes on medium speed. Avoid adding too much flour while kneading - the dough should remain slightly moist. Patience is key!
5

Form a smooth ball from the kneaded dough. Grease the bottom of a large bowl with a little olive oil, place the ball of dough in it, and turn it so that it is coated with a thin layer of oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Set the dough in a warm, draft-free place for about 1-1.5 hours, or until it has doubled in size.

Oil will prevent the dough from drying out during rising. An ideal place for rising is a slightly warmed (up to 30°C) and turned-off oven.

Preparing chanterelles

6

While the dough is rising, prepare the chanterelles. These mushrooms should not be soaked in water, as they absorb it like a sponge. Use a small brush or vegetable brush to thoroughly clean each chanterelle of sand and forest debris. You can gently scrape off larger dirt with a small knife. Cut larger specimens in half or into quarters, leaving the smaller ones whole.

Ingredients: Fresh chanterelles
This is the most important and labor-intensive stage of preparing chanterelles. Clean mushrooms guarantee a tasty dish without the crunch of sand between your teeth.
7

In a large skillet, heat the butter over medium heat. When the butter has melted and starts to foam slightly, add the finely chopped shallot. Sauté for 2-3 minutes, stirring, until the shallot becomes translucent and soft. Then add the garlic, pressed through a garlic press or very finely chopped, and sauté for another 30 seconds until fragrant.

Ingredients: Butter, Shallot onion, Garlic
Use a large diameter pan (about 28 cm) so the ingredients have enough space. Be careful not to burn the garlic, as it will become bitter.
8

Increase the heat and add the cleaned chanterelles to the pan. Sauté for 5-7 minutes. Initially, the mushrooms will release a lot of water. Cook until all the water evaporates and the chanterelles begin to brown and take on a golden color. Only at the very end of cooking, season with salt and freshly ground black pepper. Remove the pan from the heat and set the chanterelles aside to cool slightly.

Ingredients: Fresh chanterelles, Fine sea salt, Pieprz czarny świeżo mielony
We salt the mushrooms at the end because salting them at the beginning releases even more water, and instead of frying, they end up boiling. A high heat will help quickly evaporate the water and achieve an appetizing golden color.

Assembling and baking the pizza

9

Remove the risen dough onto a work surface and knead briefly to degas it. Divide the dough into two equal parts. Shape each part into a smooth ball, cover with a cloth, and let it rest for 10 minutes. In the meantime, preheat the oven to the maximum temperature (250-270°C) with a pizza stone inside. If you don't have a stone, place a large baking sheet upside down in the oven.

Resting the dough after dividing relaxes the gluten, making it easier to shape later. Very high temperature and a preheated stone/sheet are key to achieving a crispy bottom.
10

Take one ball of dough. On a lightly floured surface, start shaping a flatbread. With your fingertips, gently press the center of the dough, leaving a thicker, untouched edge about 1-2 cm wide. Then, holding the dough by the edges, rotate and stretch it using the force of gravity until you achieve a round flatbread with a diameter of about 30 cm. Avoid using a rolling pin, as it squeezes out the valuable air bubbles from the dough.

Hand shaping allows you to keep the fluffy and risen edges (the so-called cornicione). Don't worry if the shape isn't perfectly round the first time.
11

Transfer the shaped dough onto a piece of parchment paper. In the center, evenly spread half of the ricotta cheese, leaving the edges free. On top of the ricotta, place the well-drained mozzarella balls torn into smaller pieces. On top, distribute half of the prepared chanterelles. Finally, sprinkle half of the grated Parmesan cheese over everything.

Ingredients: Ricotta cheese, Mozzarella cheese in balls, Parmesan cheese
Parchment paper will make it easier to slide the pizza onto the hot stone. Draining the mozzarella is very important - too wet will make the dough soggy.
12

Using a large cutting board or pizza peel, slide the pizza along with the parchment paper onto the preheated stone or baking sheet in the oven. Bake for 7-10 minutes at 250°C, until the edges of the pizza are nicely browned and crispy, and the cheese is deliciously melted and slightly browned.

Baking time may vary depending on the oven. Watch the pizza - it is ready when the bottom is golden brown and the edges are risen and golden.
13

Carefully remove the finished pizza from the oven. Immediately after taking it out, place slices of prosciutto on top, along with a handful of fresh arugula. Drizzle gently with truffle oil (if using) and sprinkle with freshly ground pepper. Repeat steps 10-13 with the second portion of dough and ingredients. Serve immediately, cut into pieces.

Ingredients: Parma ham, Fresh arugula, Truffle oil, Pieprz czarny świeżo mielony
Add the Parma ham and arugula after baking. This way, the ham will remain tender and silky, and the arugula fresh and crunchy. Baking would ruin their texture and flavor.

Fun Fact

💡

Pizza Bianca is older than its more popular red sister. Before tomatoes arrived in Italy from America and became popular in the 18th century, pizzas were mainly 'white', made with olive oil, garlic, herbs, and local cheeses.

Best for

Elegancka kolacja Spotkanie z przyjaciółmi Sezonowy obiad jesienny Randka w domu

Tips

🍽️ Serving

Serve the pizza immediately after preparation, hot and crispy. It is best to cut it with a special pizza cutter into 6 or 8 pieces. It pairs perfectly with a light, dry white wine, such as Pinot Grigio or Sauvignon Blanc, which will enhance the delicacy of the ingredients.

🥡 Storage

Pizza tastes best when fresh. If there are leftovers, they can be stored in the refrigerator, wrapped in aluminum foil, for up to 2 days. To regain crispiness, reheat in a dry, hot skillet covered for a few minutes or in an oven preheated to 200°C.

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