Two creative versions of white pizza (Pizza Bianco) that achieve crispy crust without a pizza stone or traditional pizza oven. The first features a homemade pistachio pesto made with Parmesan, pistachios, basil, arugula, and olive oil, topped with crème fraîche base, mozzarella, burrata, sun-dried tomatoes, and red onion. The second is a pastirma pizza with sour cream base, pastirma, pickled pepperoni, mozzarella, arugula, and red onion. Both use the same simple pizza dough and bake in a home oven on pizza setting until the crust is crispy outside and juicy inside.
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Adapted from a video by Sallys Welt
Knusprige Pizza ohne Pizzastein oder Ofen 🍕🔥 | Pizza Hack | Sallys Welt
Garlic cloveFor crème fraîche base (pistachio pesto pizza version)½
Crème fraîcheBase for pistachio pesto pizza200 g
SaltFor crème fraîche, a pinch
Black pepperFor crème fraîche, a pinch
Lemon zestFor crème fraîche, a pinch
Red onionTopping for pistachio pesto pizza½
MozzarellaGrated, for pistachio pesto pizza150 g
BurrataTopping for pistachio pesto pizza1
Sun-dried tomatoesTopping for pistachio pesto pizza100 g
Smoked chili olive oilFor pistachio pesto pizza2 tsp
Garlic cloveFor sour cream base (pastirma pizza version)½
Sour creamBase for pastirma pizza200 g
SaltFor sour cream, a pinch
Black pepperFor sour cream, a pinch
Red onionTopping for pastirma pizza1
MozzarellaGrated, for pastirma pizza150 g
Pickled pepperoniTopping for pastirma pizza120 g
PastirmaTopping for pastirma pizza200 g
Smoked chili olive oilFor pastirma pizza4 tsp
ArugulaTopping for pastirma pizza100 g
Steps
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1
Add all pizza dough ingredients to a mixer or mixing bowl: fresh yeast, sugar, water, flour, salt, and olive oil.
2
Knead the dough using a mixer for about 10 minutes until smooth and elastic, or knead by hand for about 10 minutes. The dough should not be too sticky.
3
Divide the kneaded dough into four equal portions and gently roll into balls. Let them rise overnight in the refrigerator or at room temperature.
4
Make the pistachio pesto: combine Parmesan, pistachios, basil, arugula, olive oil, and salt in a food processor until the desired texture is reached. Taste and adjust seasoning.
5
For the pistachio pesto pizza: mix half a garlic clove, crème fraîche, a pinch of salt, a pinch of black pepper, and a pinch of lemon zest to create the sauce base.
6
For the pastirma pizza: mix half a garlic clove, sour cream, a pinch of salt, and a pinch of black pepper to create the sauce base.
7
Gently open the pizza dough ball with your fingers, keeping a nice edge intact, and gradually expand to the desired pizza size.
8
For pistachio pesto pizza: spread the crème fraîche base, red onion, and grated mozzarella on the dough. Put in the oven first.
9
For pastirma pizza: spread the sour cream base, red onion, and mozzarella on the dough. Put in the oven first. Pastirma and arugula will be added later to prevent burning.
10
Preheat the oven to pizza setting or 250°C. Place pizzas on baking trays and position low in the oven. Bake until the crust is crispy.
11
When the pistachio pesto pizza is partially baked, remove and add sun-dried tomatoes, burrata, and extra pistachio pesto. Continue baking until done. Finish with smoked chili olive oil.
12
When the pastirma pizza is fully baked, remove and add pastirma, pickled pepperoni, arugula, and smoked chili olive oil.
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