Sea Salt And Rosemary Pizza Bianca Bites With Mortadella And Mozzarella Food

SEA SALT AND ROSEMARY PIZZA BIANCA BITES WITH MORTADELLA AND MOZZARELLA

Steps:

• Dissolve yeast in 1/4 cup warm water in a bowl; add sugar, stir, and let sit until foamy, about 10 minutes.
• Mix 3 1/2 cups flour with rosemary and kosher salt in the bowl of a stand mixer. Pour the yeast mixture into flour mixture; slowly add 11 ounces warm water and mix until dough holds together and pulls away from the sides of the bowl.
• Grease a large glass bowl with 1 tablespoon olive oil. Place dough in the bowl, turning once to coat with oil. Cover bowl with plastic wrap and place into a cool oven with the oven light on until dough has doubled in size, about 1 1/2 hours.
• Line a rimless baking sheet with parchment paper. Sprinkle 2 tablespoons flour over parchment paper. Turn risen dough onto the parchment paper and flatten it gently with your hands, forming a 9x13-inch rectangle.
• Place baking sheet into the oven, with the oven light on, until dough has risen, another 1 1/2 hours.
• Drizzle the remaining 2 tablespoons of olive oil over dough and top with coarse sea salt.
• Position your oven rack slightly lower than center, and place a baking stone on the rack.
• Preheat oven to 450 degrees F (230 degrees C). Gently slide the parchment off of the sheet pan and onto the baking stone.
• Bake dough in the preheated oven for 8 minutes. Gently lift the crust using a pizza peel or large spatula and pull the parchment paper out so that the crust is directly on the baking stone.
• Continue to bake until crust is golden brown, 15 to 16 minutes more. Transfer crust to a cooling rack to cool completely, at least 30 minutes.
• Slice the crust into small squares. Cut each square in half horizontally so that you have a top and a bottom. Fold a mortadella slice in half and then in half again; place on top of the pizza bottom. Layer a basil leaf on top of mortadella and top with a mozzarella slice. Add the pizza top and secure with an appetizer pick. Repeat with remaining ingredients.

PIZZA WITH ROSEMARY AND GARLIC (PIZZA BIANCA)

Steps:

• Place water in a large bowl. Water should be warm but not hot to the touch. Stir in the yeast and allow to dissolve. Stir in 1 cup flour, stirring constantly in the same direction. Stir in another cup flour, then stir 100 times in the same direction (one minute). This helps develop the gluten. You now have a sponge. Cover, and let stand for half an hour or up to three hours. When you are ready to continue, sprinkle on salt and oil, then add more flour, stirring it in a half cup at a time. The dough will be getting heavier and harder to stir. When you can stir no longer, flour a kneading surface well and have more flour handy beside your work surface. Turn dough out and knead, adding extra flour to your work surface as necessary to prevent the dough from sticking. The dough will gradually become smooth and easy to work. Knead for 10 minutes, clean bread bowl, oil it lightly, and place the ball of dough into the bowl to rise, covered with plastic wrap. Let rise until more than doubled, almost three hours. When the volume of the dough has approximately doubled, you can proceed to the next step.
• Dough can be made ahead to this point and then stored. If you wish postpone baking, gently push dough down, and leave covered in the bowl to rise again. If delay will be more than several hours, instead store dough in a plastic bag in the refrigerator (for not more than five days). Bring out of the cold and take out of the plastic bag at least an hour before you want to work with it.Lightly flour your work surface and lightly oil a 12 by 18-inch baking sheet. Preheat oven to 450 degrees. Turn dough out onto work surface and flatten with the lightly floured palm of your hand. Pull and stretch the dough gently out into the rectangular shape you need to fit your baking sheet. Take your time and give the dough time to rest if it is resisting stretching. It will need to get quite thin. When you have stretched the dough to approximately the shape and size you need, transfer it to baking sheet and continue to gently press and stretch it to fit. Don't worry if it tears, just patch the hole with another piece of dough and press firmly to join the edges. If you have extra dough hanging over the edge, trim it off and use it to make another small pizza. Dough should be of an even thinness across the flat part of the baking sheet and should form a slight rounded rim as it meets the edge (which is for many people the best part of the pizza).
• Brush top of pizza with oil, then dimple the surface all over with your fingers. Sprinkle garlic, sea salt and then optional rosemary leaves. Place baking sheet on the bottom rack of the preheated oven and bake until the crust around the edge is slightly golden, 5 to 8 minutes, depending on how thin the pizza is. Remove from oven, brush crusts lightly with olive oil and also the center if you wish. Cut into large squares and serve warm or hot. We have often made pizza bianca several hours ahead, then wrapped it in a clean kitchen towel to keep it moist until we are ready to reheat it for serving. To reheat, place in a dampened paper bag in a 300 degree F oven for about 10 minutes.

MORTADELLA BITES

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Unfold the sheet of puff pastry and roll into an 11-inch square. Using a pizza wheel or sharp knife, slice the dough into 1/2-inch-thick strips. Wrap each baton of mortadella in one strip of puff pastry, overlapping the dough slightly with each wrap-around to create a spiral appearance in the dough while leaving the mortadella ends exposed.
• Place the rolls on the prepared baking sheet, spaced 1 inch apart. Brush each roll with egg and top with a good pinch of Gruyere. Bake until golden brown and puffed, 25 minutes.
• Serve warm, with mustard if desired.

SEA SALT AND ROSEMARY PIZZA BIANCA BITES WITH MORTADELLA AND MOZZARELLA

Steps:

• Dissolve yeast in 1/4 cup warm water in a bowl; add sugar, stir, and let sit until foamy, about 10 minutes.
• Mix 3 1/2 cups flour with rosemary and kosher salt in the bowl of a stand mixer. Pour the yeast mixture into flour mixture; slowly add 11 ounces warm water and mix until dough holds together and pulls away from the sides of the bowl.
• Grease a large glass bowl with 1 tablespoon olive oil. Place dough in the bowl, turning once to coat with oil. Cover bowl with plastic wrap and place into a cool oven with the oven light on until dough has doubled in size, about 1 1/2 hours.
• Line a rimless baking sheet with parchment paper. Sprinkle 2 tablespoons flour over parchment paper. Turn risen dough onto the parchment paper and flatten it gently with your hands, forming a 9x13-inch rectangle.
• Place baking sheet into the oven, with the oven light on, until dough has risen, another 1 1/2 hours.
• Drizzle the remaining 2 tablespoons of olive oil over dough and top with coarse sea salt.
• Position your oven rack slightly lower than center, and place a baking stone on the rack.
• Preheat oven to 450 degrees F (230 degrees C). Gently slide the parchment off of the sheet pan and onto the baking stone.
• Bake dough in the preheated oven for 8 minutes. Gently lift the crust using a pizza peel or large spatula and pull the parchment paper out so that the crust is directly on the baking stone.
• Continue to bake until crust is golden brown, 15 to 16 minutes more. Transfer crust to a cooling rack to cool completely, at least 30 minutes.
• Slice the crust into small squares. Cut each square in half horizontally so that you have a top and a bottom. Fold a mortadella slice in half and then in half again; place on top of the pizza bottom. Layer a basil leaf on top of mortadella and top with a mozzarella slice. Add the pizza top and secure with an appetizer pick. Repeat with remaining ingredients.

PIZZA BIANCA

Steps:

• 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.
• 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.).
• 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.
• 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.
• 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. Sprinkle with kosher salt.
• Bake 10-15 minutes. Sprinkle top with rosemary and rotate pan, then bake another 10-15 minutes, until golden brown. Transfer to cutting board and brush with remaining 1 tbsp olive oil. Slice and serve immediately.

PIZZA BIANCA WITH ROSEMARY AND SEA SALT

Steps:

• 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.
• Cut pizzas into wedges and serve.

PIZZA BIANCA WITH TOMATOES AND MOZZARELLA

Steps:

• 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.
• 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.).
• 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.
• 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.
• 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 ¾ 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.
• 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.
• 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.