Pizza Bianca
Sauteed onions, garlic, black and green olives, and Romano cheese topped on lightly oiled dough
Sauteed onions, garlic, black and green olives, and Romano cheese topped on lightly oiled dough
- Carbohydrate 40.3540404457211 g
- Cholesterol 0 mg
- Fat 18.0370221022845 g
- Fiber 8.60930005388528 g
- Protein 4.99926314287631 g
- Saturated Fat 2.35834026448808 g
- Serving Size 1 1 pizza (965g)
- Sodium 1473.86064355732 mg
- Sugar 31.7447403918358 g
- Trans Fat 1.0596310411671 g
- Calories 319 calories
Step-by-step
- Saute the sliced onions and garlic.
- Roll out dough in 2 pizza trays.
- Brush dough with olive oil.
- Sprinlkle with black pepper.
- Distribute sauted onions, black and green olives between the 2 pizzas.
- Sprinkle with grated Romano cheese.
- Bake at 375 F for about 25 minutes.
- When done, drizzle with additional olive oil.
Many home cooks make the mistake of adding raw alliums directly to unbaked dough, which releases harsh sulfur compounds rather than the sweet, mellow flavors required for a balanced pie. Sautéing the ten cloves of garlic and two large sweet onions beforehand breaks down complex carbohydrates into simple sugars through caramelization, yielding a deeply savory foundation that contrasts sharply with the salty brine of the black and green olives. Because bread dough relies on gluten networks to trap carbon dioxide during baking, stretching the two pounds of dough gently without tearing preserves the internal gas bubbles necessary for an open, airy crumb structure when exposed to 375 degrees Fahrenheit.
Adapting for Dietary Restrictions
Modifying this recipe for alternative diets requires understanding the functional role of each component rather than simply omitting items. Bread dough naturally contains gluten, but substituting a certified gluten-free flour blend combined with a binding agent like xanthan gum allows celiac diners to achieve a comparable structural integrity. Dairy-free adaptations are similarly straightforward since aged Romano cheese can be replaced by a plant-based hard cheese substitute with a comparable moisture and fat content, ensuring the topping still browns adequately under high heat.
- If the dough springs back stubbornly when rolled into the two pizza trays, let it rest covered for ten minutes to relax the gluten strands.
- Drain canned olives thoroughly on paper towels before distribution to prevent excess liquid from preventing the crust from crisping.
- Store leftover slices in an airtight container in the refrigerator for up to three days, reheating them directly on a hot baking sheet to restore bottom-crust crispness.
