Best 2 Cast Iron Pizza Bianca Recipes

Indulge in a culinary adventure with our collection of tantalizing Cast Iron Pizza Bianca recipes. Embark on a journey of flavors as you explore unique variations of this classic Italian dish. From the simplicity of a Margherita to the rich decadence of a Truffle and Mushroom symphony, each recipe promises a symphony of tastes.

A culinary journey awaits, offering an array of irresistible pizza creations to satisfy every palate. Experience the rustic charm of Cast Iron Pizza Bianca with Mozzarella and Arugula, where the freshness of arugula complements the creamy mozzarella. Dive into the depths of flavor with the tantalizing Cast Iron Pizza Bianca with Roasted Garlic and Herbs, where roasted garlic and a medley of herbs dance on your taste buds.

Prepare to be captivated by the Cast Iron Pizza Bianca with Caramelized Onions and Goat Cheese, where the sweetness of caramelized onions harmonizes with the tangy goat cheese. Elevate your taste buds with the Cast Iron Pizza Bianca with Pancetta and Arugula, where salty pancetta and peppery arugula create a delightful contrast. Discover the umami-rich Cast Iron Pizza Bianca with Truffle and Mushroom, where earthy truffles and sautéed mushrooms take center stage.

Unleash your creativity with the Cast Iron Pizza Bianca with Roasted Vegetables and Pesto, where a vibrant array of roasted vegetables and aromatic pesto create a symphony of flavors. Get ready to savor the Cast Iron Pizza Bianca with Sausage and Peppers, where savory sausage and colorful peppers bring a burst of flavor to every bite.

These Cast Iron Pizza Bianca recipes are more than just meals; they are experiences that transport you to the heart of Italy. With each bite, you'll be captivated by the perfect balance of crispy crust, flavorful toppings, and melted cheese. So gather your ingredients, preheat your cast iron skillet, and embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PIZZA BIANCA

Pizza Bianca image

This pizza stars 3 cheeses melted on a crisp crust. Top with peppery arugula for a better-than-delivery dinner.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 25m

Number Of Ingredients 9

Ingredients

All-purpose flour, for dusting and rolling
1 pound pizza dough, thawed if frozen
1/2 cup whole-milk ricotta cheese
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 garlic clove, minced
Coarse salt and ground pepper
1 1/2 cups shredded mozzarella (6 ounces)
1/3 cup grated Parmesan or Pecorino Romano (1 ounce)
2 ounces baby arugula (2 cups)

Steps:

Preheat oven to 500 degrees. Lightly dust a work surface, rolling pin, and a baking sheet with flour. Roll dough out to a 13-inch round and transfer to sheet.
In a small bowl, stir together ricotta, 1 tablespoon oil, and garlic; season with salt and pepper. Spread ricotta mixture on dough, leaving a 1/2-inch border. Top with mozzarella, then Parmesan. Brush 1 teaspoon oil on edge of dough. Bake until crust is golden and cheese is melted and browned in spots, 12 to 14 minutes. In a small bowl, toss arugula with 1 teaspoon oil and season to taste with salt and pepper. Top pizza with arugula and serve.

Nutrition Facts : Calories 492 g, Fat 24 g, Fiber 2 g, Protein 26 g

PIZZA BIANCA

Pizza Bianca image

This is a recipe for a simple Italian flatbread adorned with rosemary, olive oil, and salt. The dough comes together in a food processor.

Provided by Rhoda Boone

Categories Bread Brunch Kid-Friendly Dinner Lunch Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates

Yield Makes 1 approximately 11 x 16 inch pizza

Number Of Ingredients 9

Ingredients

3 cups all-purpose flour, plus more for parchment
1 teaspoon white granulated sugar
2 teaspoons kosher salt
1 1/2 teaspoons instant yeast (also called bread machine or rapid rise yeast)
4 tablespoons olive oil, divided
1 tablespoon roughly chopped fresh rosemary
1 teaspoon coarse sea salt like Maldon or fleur de sel
Special equipment:
a pizza stone or double stack of baking sheets

Steps:

Combine flour, sugar, and salt in the bowl of a food processor fitted with a metal blade. Pulse until well combined. Add yeast and pulse again. Add 1 tablespoon olive oil and 1 1/2 cups room temperature water. Process for 15 seconds, scrape down sides. Process 15 seconds more, until mixture is thoroughly combined. Mixture will be very wet, sticky, and fluid.
Coat a large bowl with 1/2 tablespoon olive oil. Scrape dough into bowl with spatula and toss in oil. Flip dough over and top with another 1/2 tablespoon oil.
Cover with plastic, then a towel, and let rise in a warm area until almost tripled in volume, 2 to 2 1/2 hours. Alternately, before rising you can refrigerate the dough overnight. Let come to room temperature the next day, then let rise until almost tripled in volume, 2 to 2 1/2 hours. Meanwhile, move a rack to middle of oven and place pizza stone or an inverted double stack of baking sheets on top. Preheat oven to 500°F for at least 1 hour before baking.
Line a rimmed baking sheet with parchment and sprinkle with flour. Scrape dough onto parchment and stretch dough to outer corners of baking sheet, creating a rectangle. If dough stretches back, allow to rest 5 to 10 minutes before stretching again. Once rectangle is formed, allow to rest 5 to 10 minutes until slightly puffed. Stipple the surface using fingertips, then use a fork to prick the dough all over, 20 to 30 times. Drizzle with 1 tablespoon oil and sprinkle with rosemary.
Bake 5 minutes until firm, remove pan, slide pizza from parchment onto a pizza peel or cutting board, and slide back onto pizza stone. Discard parchment. Bake until golden brown and crispy, 8 to 12 minutes more.
Transfer to a cutting board, then cut into slices. Drizzle with the remaining tablespoon of olive oil, sprinkle with sea salt, and serve immediately.

Tips:

Use a well-seasoned cast iron skillet. This will help prevent the pizza from sticking and will give it a crispy crust.
Make sure the skillet is hot before adding the dough. This will help the dough cook evenly.
Don't overcrowd the skillet. Leave some space between the pizzas so that they can cook evenly.
Watch the pizzas carefully and adjust the cooking time as needed. The cooking time will vary depending on the thickness of the dough and the toppings.
Be careful when removing the pizzas from the skillet. The cast iron skillet will be very hot.

Conclusion:

Cast iron pizza bianca is a delicious and easy-to-make meal. With a few simple ingredients, you can create a pizza that is crispy on the outside and chewy on the inside. The best part is that you can customize your pizza with your favorite toppings. So next time you're in the mood for pizza, give cast iron pizza bianca a try!