Pizza Bianca

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Understanding the dynamic lifestyle and dietary changes coupled with stressful work schedules means that a family need added nourishment o combat daily challenges.  The Food Bloggers Association India and ITC group threw us a challenge with this Review Box. Aashirvaad Atta, one of India’s most trusted Atta brands in the country is committed to help the families with wholesome meal. Aashirvaad Atta with multigrain promises the goodness of six different grains – wheat, soya, channa, oats, maize and psyllium husk providing an added advantage over regular atta.

Aashirvaad the pioneer and market leader in the packaged atta segment has developed Aashirvaad Atta with Multigrains to address this aspect providing an uncompromising taste of rotis, with the wholesome goodness of grains. The extra fibre makes the food easier to digest and the extra protein in the atta helps to build strength.

I used this Atta to make the Neapolitan Pizza Bianca, in which one can taste the base with different flavours of cheese hitting the taste buds. There is no marinara sauce used in this type of pizza. I added my twist to the pizza by drizzling some spiced honey and thinly sliced apple.

So, here follows my recipe….

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Ingredients:

Makes 8 thin crust medium size Pizza.

Base – Aashirvaad Atta 500 grams, 25 grams of dry yeast, salt to taste, sugar 2 tabsp, extra virgin Olive Oil 2/3 tabsp and Milk  ¾ cups.

Toppings – 100 grams grated Parmesan cheese, 3 tabsp cream cheese, 200 grams Mozarella cheese, 200 grams Cheddar cheese, 200 grams Ricotta cheese. Fresh Basil leaves. 2 thinly sliced apples, Spiced honey (Honey induced with pepper), dehydrated garlic powder, dried oregano.

 

Method :

Base – Take half cup of lukewarm water in a small bowl, add sugar and dry yeast. Give it a stir and keep it covered for 15/ 20 mins for the yeast to activate. Take a big mixing bowl, pour in the Aashirvaad Atta, add salt, yeast mixture and start kneading the Atta with milk. The process of kneading takes atleast 25/30 mins. Make soft dough and drizzle some olive oil. Cover and keep it in an airtight cupboard for the dough to rise and double in size.

Toppings – Just grate all the above mentioned cheeses and keep it ready into bowls. Keep the rest of the ingredients ready too.

After an hour once the dough has risen, knock back the dough with your fist to take the air out. Divide the dough into 8 equal parts. Roll them into chapatti (circles) and roast each on a hot griddle for a couple of mins.

Preheat the oven to 250 deg. Centigrade for 15 mins.

Now place the rolled base on a wire rack of the oven, drizzle the cheeses except for the ricotta, the seasoning of garlic, oregano, place some thinly slice apples.  Grill the Pizza for 10 to 15 mins. Just before serving grate some ricotta, freshly torn basil leaves and drizzle a couple of spoons of spiced honey. Cut it and enjoy hot. The thin crispy base with different cheese, the oozing of honey is simply magical and takes you right back to the streets of Naples.

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