Recipe in collaboration with Science + Fourchette
Preparation time: 15 minutes
Cooking time: 15 minutes
White pizzas, also known as pizza Bianca, are often underestimated, yet they offer a unique taste experience. Instead of the traditional tomato sauce, a thin layer of oil replaces it, highlighting the flavours of delicious vegetables and cheeses.
The final touch is crucial in the making of this pizza. We suggest topping it off with a drizzle of spicy olive oil for a delightful kick that will elevate every bite!
INGREDIENTS
For the infused oil saucee
- 1 yellow onion, finely chopped
- 4 cloves of garlic, pressed with a garlic press or grated with a microplane
- 125 ml (1/2 cup) Maison Orphée extra-virgin olive oil
- 15 ml (1 tablespoon) dried basil
- 15 ml (1 tablespoon) dried oregano
- 10 ml (2 teaspoons) dried thyme
- 10 ml (2 teaspoons) dried rosemary
- 5 ml (1 teaspoon) ground fennel seeds
For the flatbread pizza
- Naan breador 12-inch store-bought thin pizza crust
- Cherry tomatoes, halved
- Provolone cheese, shredded
- Mozzarella di bufala, torn into pieces
- Spinach, finely chopped
- Maison Orphée spicy olive oil for serving
PREPARATION
- Place the rack in the center of the oven. Preheat the oven to 450°F (230°C).
- In a bowl, mix all the ingredients for the sauce. Set aside.
- Place the naan bread or pizza crust on the baking sheet. Brush the entire surface of the dough with the infused oil sauce using a spoon or brush.
- Spread the remaining ingredients according to taste, except for the spicy oil.
- Bake in the oven for 10 to 15 minutes or until the cheese is golden brown. Drizzle with a finishing touch of spicy olive oil before serving.
The infused oil sauce can be stored in the refrigerator for up to one week.
Photo credits Science + Fourchette