For ➋300 g all-purpose flour
1 ts salt
¾ ts sugar
1 ts instant dry yeast
3 tbs extra-virgin olive oil
1 sprig fresh rosemary
25 cl water
some cornmeal
Mix flour, ½ ts each of salt, sugar, and yeast in the bowl of an electric mixer, and slowly add 25 cl of cold water. Mix on low speed until ingredients begin to combine, increase speed to medium-high, and continue to mix for about 10 m until the dough is smooth, elastic, and cleanly pulls away from the sides of the mixing bowl.
Place dough in an oiled bowl, and allow to rest for 2 to 4 h until it has doubled in size. Split the dough into halves, and form each into a log. Place each log on a generously floured surface, and allow it to rest until the formed dough doubles in size again, at least 1 h.
Put dough on a lightly floured baker’s peel. Dimple dough by pressing it down with your fingertips. Work the dough outward toward the edges of the peel until you reach your desired size and thickness, about 5 mm. Drizzle with remaining olive oil, rosemary and sprinkle with remaining salt.
Put a baking plate, with holes or some undulation relief in it, to allow hot air to spread under the dough, in the lower part of the oven. Set oven to broil, about 270°C (or as warm as you can get). Slide pizza onto the plate with the back of a baking sheet sprinkled with cornmeal. Bake until the bubbles range from golden to deep brown in color, 10 to 12 m. Serve with some salad or eat lukewarm with a tasty glass of summer wine.
This, in fact, is a variation on the traditional Tuscan schiacciatta or flat bread, which often is rather sweet and served as a dessert or sweet-bread such as schiacciata con l'uva or even a sweet cake such as schiacciata alla Fiorentina, but it is popular in the USA by this, slightly misleading, name.
There are more complicated, and more Italian-like, recipes for pizza bianco, making a white stuffing with cheese. Pizza bianca uses no tomato sauce, often substituting pesto or dairy products such as sour cream. On the East Coast of the USA, the toppings may consist of mozzarella and ricotta cheese drizzled with olive oil and spices like fresh basil and garlic. In Rome, the term pizza bianca refers to a type of bread topped with olive oil, salt and, occasionally, rosemary leaves. Or even with summer figs.
Instead of figs, use tomatoes and basil to add some colour to this appetizer.
