Perfect pizzas for family fun
Get kneading with this deliciously easy pizza recipe from RACV Noosa Resort.
Whether you’re a fan of the classic, a true-blue Aussie or a meat lover, it’s hard to pass up a good pizza. Pick your crust – thick or thin – and choose your toppings wisely. While some are no-brainers (cheese, obviously), others are a bit more divisive (we’re looking at you, pineapple), and some are downright wrong (peas are obviously just a ploy to get us to eat our vegetables).
With flour back on the shelves and ideas to keep the kids entertained quickly running out, it’s the perfect time for a family pizza session. Skip the local pizza place just this once and instead create your own gourmet masterpiece with this easy and delicious recipe for pizza bianca from RACV Noosa Resort’s sous chef, Mark Fitzgerald.
An Italian classic the whole family can enjoy, this Potato, Pork and Fennel Sausage Pizza Bianca is packed with flavour and a breeze to make. “In Italy ‘pizza bianca’ means ‘white pizza’, which is a pizza drizzled with olive oil, salt and, of course, has no tomato sauce,” Mark explains. “It is often topped with mozzarella or parmesan cheese. While not as common as tomato bases in Australia, it’s very popular in Rome.”
Recipe: Potato pizza bianca with pork and fennel sausage
Ingredients: Pizza dough
- 650ml lukewarm water
- 1tbsp sugar
- 14g instant dried yeast
- 1kg all-purpose flour (or bakers’ flour or Tipo ‘00’ flour)
- 1tsp salt
- 4tbsp olive oil
Method: Pizza dough
- Combine water, sugar and yeast in the bowl of a stand mixer with a dough hook. Let sit for about five minutes, then mix a little to combine.
- Add flour, salt and olive oil to the water and yeast mixture. Mix on low speed to bring it all together, increase the speed to medium and knead for about five minutes until you have a smooth and elastic dough (periodically scraping down the bowl and dough hook). Alternatively, you can knead by hand to achieve the same results. When you press your finger into the dough it should spring back.
- Transfer dough to a large, lightly oiled bowl and cover with cling wrap. Leave in warm place until it has doubled in size, approximately two hours. At this point you can place the dough in a plastic bag and leave in the fridge if you want to save it for later.
- Punch dough down a few times and divide into about eight balls weighing 180g to 200g; they should be big enough for a 10-inch pizza.
- Rest the dough balls for about 20 minutes.
- Preheat the oven to 200°C fan-forced.
- Lightly brush your pizza trays with olive oil. A sprinkle of semolina is also nice – it will add a crunch and help stop the dough from sticking.
- Roll out the dough, place on the pizza tray and use your hands to help form the shape.
- 2 x 10-inch pizza bases
- 33ml olive oil
- 4 cloves garlic, minced
- 200g grated mozzarella cheese
- 15g grated parmesan cheese
- 84g ricotta cheese
- 1 medium-sized potato, thinly sliced (best to use a mandoline)
- 3 Italian-style pork and fennel sausages
- Sea salt and cracked black pepper
- Chopped parsley or chives to garnish
- Combine olive oil and garlic and liberally brush over the pizza bases.
- Combine 150g of mozzarella cheese with the parmesan and ricotta, season with salt and pepper and mix well.
- Squeeze the meat out of the sausage casings, breaking it up into small pieces. Sauté the sausage meat in a pan with a little olive oil, just to a light colour.
- Spread the cheese mixture over the pizza bases, top with a layer of potato, then add the sausage pieces.
- Sprinkle the remaining mozzarella over the pizzas, and season with salt and pepper.
- Place in oven for 10 to 12 minutes, then sprinkle over the chopped chives or parsley.
Save on ingredients
RACV Members can save on ingredients by purchasing gift cards from a range of Woolworths’ brands. Go to the Woolworths RACV Member Offer website, enter your membership details, then redeem your gift card at thousands of participating stores across Australia.