Pizzetta bianca from Polpo: A Venetian Cookbook (of Sorts) (page 65) by Russell Norman

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Notes about this recipe

  • Yildiz100 on November 04, 2024

    The recipe introduction mentions that pizza Bianca is made with rosemary instead of thyme So I gave that a try as I'm not a big fan of thyme. Delicious!

  • Smokeydoke on December 11, 2016

    This is a tasty, delicate-flavored pizza. Highly recommend using red onions and a thin crust.

  • Breadcrumbs on April 24, 2015

    p. 65 - You know what I love about this cookbook? Everything! Well, aside from that, I love that within a few minutes and no advance planning you can through together a delicious little something or another to nibble on before dinner with a glass (or two) of wine. Friday night, home from work. Tired, starving. Remember we have some pizza dough in the fridge. While I pull out Polpo and start slicing onions, mr bc grabs a ball of dough and gets the oven on. 20 mins later we’re sitting down to Pizzetta Bianca. This really hit the spot for us. I didn’t fresh thyme (I did unearth some brownish grey used-to-be-fresh thyme in the crisper but we took a pass!) so I toasted some fennel seeds and used those instead. I liked that the flavour of the crust actually shines through in this pizzetta and the olive oil just enhanced everything.

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