Aubergine, Gorgonzola, Sage and Balsamic Glaze Pizza Bianca

White Pizza, I still don’t think I’d have it all by itself, but a couple of slices between traditional sauced pizzas is a refreshing change

With this post, I pop two proverbial cherries, the first is making pizza at home and the second, trying out a white pizza. Making pizzas at home, I’ve discovered, could possibly be the highest effort to enjoyment rates of return in any cooking process. The dough is quite is straightforward and fun to make, and then the fabrication of the pizza involves a really imaginative and simple process that all the family can get in on. I made this pizza as an interlude between 3 other regular sauced pizzas, it was great; hearty, sharp and sweet, I really truly loved it. The only question is, would I ever order just a white pizza if I craved pizza? Probably not, a pizza for me remains one with sauce, but this one here, with its funky Gorgonzola, the umami-full aubergines, the fragrant sweet sage and the sharp sweet balsamic hit is a home run on any pizza night! Recipe after the jump.

For the dough (makes about 5 x 25cm dia pizzas)

1kg type 00 flour

600mL of warm water

20g of salt

2 tsp of sugar

7g of instant yeast

About 1/4 cup of olive oil

In a large bowl combine the sugar, yeast and flower, and add about 100mL of water and knead the mixture together until water is absorbed, then gradually add the water while kneading bit by bit, waiting for each bit of water to be absorbed before adding some more. Once you’ve got about a third of the water left, add the salt, then add all the remaining water all at once, and continue kneading in the bowl or on a flat work surface until you have a beautiful and homogeneous ball of dough (takes about 6-8mins of work). Return the dough back to the bowl and cover with a damp kitchen towel, and leave in a warm bit of the kitchen to rise. The dough should be left for about 2.5hours, but should be usable starting after just 1.5 hours. Punch down the dough before use.

A large handful of the dough (about a fifth of the total) should roll out to a 25cm pizza.

For the pizza:

Preheat the oven to 250C and place your pizza stone to preheat as well (if you have no stone, place a large baking tray or dish to take the pizza, it’s important that the pizza be placed on a hot surface so the dough cooks at the bottom as well)

200g of Gorgonzola cheese crumbled

1 Medium aubergine sliced thinly lengthwise in slices no more than about 1.5mm thick

7-8 large sage leaves roughly cut

1 handful of grated Parmesan cheese

1 lug of olive oil to be drizzled on top before it goes into the oven

2 tbsp of balsamic glaze to be drizzled on top after the pizza comes out of the oven

Stick the pizza in until it cooks, about 8 minutes, take it our once the crust starts turning a sexy dark and before anything burns. Take out the oven, drizzle the glaze and enjoy!



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