Pizza bianca

From the dough to the toppings, Julie Biuso’s primo pizza is full of authentic Italian flavour

  • 1 hr 5 mins cooking
  • Makes 4
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  • 750 gram small even sized potatoes
  • 1 batch of pizza dough
  • fine semolina (for shaping and baking)
  • 400 gram mozzarella, drained, mopped and sliced
  • 75 gram butter
  • 12 large cloves garlic, thinly sliced
  • 2 tablespoon rosemary, chopped
  • flaky sea salt
  • 140 gram pancetta, thinly sliced


  • 1
    Heat a pizza stone in a 225°C oven for 45 minutes, then lower temperature to 220°C.
  • 2
    Steam potatoes in their skins (or boil gently). Peel when cool enough to handle and slice thinly.
  • 3
    Prepare dough by dividing into four and rolling and shaping into rough rounds on baking trays lined with baking paper and sprinkled with semolina. Sprinkle two of the pizza rounds with semolina and loosely drape with plastic food wrap while preparing the other two.
  • 4
    Arrange half the sliced mozzarella on two of the pizzas, keeping it in from the edge, then arrange half the potatoes on top. Melt the butter in a small pan, add garlic and rosemary once it is sizzling, cook for 1 minute, then spoon half of it over the two pizzas. Sprinkle potatoes with sea salt and grind over white or black pepper to taste. Garnish pizzas with a few curls of pancetta.
  • 5
    Use a pizza paddle to move one pizza at a time off the tray and onto the pizza stone. If the pizzas stick, simply transfer them still on the paper to the hot stone. Bake for 8-10 minutes, until golden. If the pancetta browns too quickly, remove to a plate with tongs and add to finished pizzas. Repeat with remaining pizza rounds.

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