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Pizza Bianca con Crema di Parmigiano | Wonderfully creamy
(0)
30 min
Quick
Knuspr-Küche
Eine Hommage an die Emilia-Romagna: Knusprig gebackene Pizza Bianca ganz ohne Tomatensauce, stattdessen veredelt mit einer samtigen Crema di Parmigiano Reggiano, cremigem Mozzarella, aromatischem Basilikum und feinen Tropfen Aceto Balsamico di Modena.
Ingredients
Preparation method
Prepare the parmesan cream
Preheat the oven including baking sheet or pizza stone to 230 °C top/bottom heat. Finely grate the Parmigiano Reggiano.
Warm the whipping cream in a small saucepan over medium heat (do not let it boil). Gradually whisk in the grated Parmigiano Reggiano, stirring constantly with a whisk, until a velvety, creamy cheese sauce forms. Season to taste with a pinch of salt, freshly ground black pepper, and a pinch of nutmeg, then remove from the heat.
Top & bake the pizza
Unroll the ready-made pizza dough onto baking paper. Brush the dough lightly with 1 tbsp olive oil and spread the warm Parmigiano cream evenly over it, leaving a small border.
Chef's tip
Tip for maximum crispiness: Preheat the baking sheet on the lowest rack so that the pizza base gets immediate heat and becomes extra crispy.
Serving tip: For an even more refined contrast, you can also place a few thin slices of Parma ham or Prosciutto di Parma on the hot pizza after baking.
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