Pizza Bianca with Goat Cheese and Greens

Ready in 45 minutes
1 review(s) averaging 3. 100% would make again

Top-ranked recipe named "Pizza Bianca with Goat Cheese and Greens"

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Bon Appetit January 2002


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3/4 cup Warm Water; 105 To 115 degrees F
1 1/2 teaspoons Dry Yeast; from 1 Envelope
1 tablespoon Extra Virgin Olive Oil
1 teaspoon Salt
1 3/4 cups Unbleached All Purpose Flour
2 tablespoons Extra Virgin Olive Oil
Seasoned Oil
1 large clove Garlic; Minced
1/4 teaspoon Dried Crushed Red Pepper
1 bunch Swiss Chard; white ribs cut away
2 tablespoon Extra Virgin Olive Oil
1 large Garlic
Yellow Corn Meal
8 ounces Whole Milk Mozzarella Cheese; coursely grated
4 ounces Soft Fresh Goat Cheese; crumbled

Original recipe makes 4



For crust: Pour 3/4 cup water into large bowl. Sprinkle yeast over; stir to blend. Let stand 10 minutes to dissolve yeast. Add oil and salt, then 1? cups flour. Stir until well blended (dough will be sticky). Turn doughout onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft). Shape dough into ball; place in large oiled bowl and turn to coat. Cover bowl with kitchen towel. Let dough rise at cool room temperature until almost doubled, about 2 hours. Punch dough down; form into ball. Return to bowl; cover with towel and let rise until doubled, about 3 hours.

Meanwhile, prepare seasoned oil: Mix oil, garlic, and red pepper in small bowl. Let stand 1 hour.

For topping: Cook chard in large pot of boiling salted water until just tender, about 2 minutes. Drain. Rinse under cold water; drain. Squeeze dry, then coarsely chop. Heat 2 tablespoons oil in small skillet over medium heat. Add garlic and stir 30 seconds. Add chard and stir 1 minute. Season to taste with salt.

Preheat oven to 500F. Punch down dough. Form into ball; place on floured work surface. Cover with kitchen towel; let rest 30 minutes.

Sprinkle rimless baking sheet with cornmeal. Roll out dough on floured surface to 13-inch round. Transfer to baking sheet. Sprinkle mozzarella over dough, leaving 1-inch border. Scatter chard over mozzarella. Top with goat cheese. Brush crust edge with some of seasoned oil. Set aside 2 teaspoons seasoned oil; drizzle remaining oil over pizza.

Bake pizza until crust is brown, about 15 minutes. Remove from oven; brush edge with seasoned oil and serve.


Added on Award Medal
Calories Per Serving: 796 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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cbatte 6 years ago

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