Pizza Bianca with Prosciutto and Taleggio

Pizza Bianca with Prosciutto and Taleggio

Very little comes close to the pleasure of home made pizza especially when topped with melty taleggio and sweet and salty prosciutto!

Cooked with love by @silviacollocaofficial and made with the Essteele Per Salute Nonstick Induction Hot Plate.

Pizza Dough:

  • 2 teaspoons dry yeast
  • 350 ml lukewarm water
  • 450 g (3 cups) 00 or plain flour, plus extra for dusting and sprinkling
  • 1 tablespoon salt
  • 1 tablespoon extra virgin olive oil
  • 80 ml (1/3 cup) extra virgin olive oil

Toppings: 

  • Thyme leaves, for scattering
  • Salt and freshly ground black pepper
  • 200 g taleggio cheese, cut into small chunks
  • 150 gr of thinly sliced prosciutto

Method: 

Pizza Dough:

  1. Mix the yeast and water in a bowl and let it stand for a few minutes to froth up.
  2. Tip the flour into a large bowl, pour in the water mixture and mix well with a wooden spoon or a chopstick. Add the salt and knead lightly to incorporate. Knead on a lightly floured surface for 3–5 minutes or until smooth, adding a little extra flour if needed (but keep in mind this is meant to be a soft, slightly sticky dough).
  3. Shape the dough into a ball and place in a bowl. Drizzle the olive oil over the top, then cover with a damp tea towel and prove at room temperature for 1 1/2– 2 hours or until almost tripled in size.
  4. Knock the air out of the dough, then shape back into a ball. Prove at room temperature for a further 30 minutes, then it’s ready to go.

Pizza Assembly:

  1. Preheat your oven to 180C. Heat up your pizza tray for 25 minutes.
  2. Make and rest the dough as instructed. Take it out of the bowl and place it on a floured bench. Using floured hands and a floured rolling pin, spread it to a 2cm thick rectangle, then place it on the heated tray,
  3. Drizzle over the remaining olive oil and scatter with thyme leaves and season with salt. Using mitts and place in the oven and bake for 15 minutes.
  4. Take the tray out of the oven and top the pizza with the taleggio, then bake for a further 6–8 minutes or until the crust is golden and puffed up and the cheese has melted.
  5. Top with prosciutto, extra thyme leaves and a few grindings of pepper, and serve hot, warm or at room temperature.
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