Pizza Bianca with Moroccan Lemons, Chèvre and Rosemary
by eat in my kitchen
When I wrote about my Moroccan Preserved Lemons about a month ago, Kelly from My Soulfull Home got in touch. I met Kelly through a blog tour in February which she had organised. She asked me to join the tour together with 15 other bloggers, it was carnival and I shared my family’s Berliner experience. A few weeks ago she told me about a delicious pizza bianca with lemons and rosemary which one of her friend’s makes and she told me that I should give it a try as soon as my lemons were ready. Here they are, sour, soft and juicy!
When I had the first piece of my own preserved lemons in my mouth, I felt a bit excited! My aunt was with me in my kitchen, she was the one who inspired me to preserve lemons in the first place. The first bite was intense, a bit salty as I forgot to rinse the slice of lemon, too much excitement! When I let some water rinse off a bit of the saltiness (for 2-3 seconds), they were perfect! The preserving liquid, concentrated juices of all the lemons, tastes as good and is great for strong sauces and stews.
For my pizza bianca, I decided to add some chèvre to mix its smooth milkiness with the lemon’s sourness and the woody rosemary. Ricotta would have worked too, but I wanted the strong aroma of this soft goat cheese. I sprinkled some olive oil on top which gave it a bit of a focaccia feeling, some sea salt and pepper and enjoyed this absolutely delicious summery snack. Thank you Kelly!
Pizza Bianca with Moroccan Lemons, Chevre and Rosemary
I always start to prepare the dough 2 hours before I bake it to give it enough time to rise. I bake my pizza on a hot baking sheet which has a similar effect to a pizza stone.
For 1 big pizza (size of 1 baking sheet) you need
For the topping
chèvre or ricotta, 200g / 7 ounces
preserved lemon, rinsed and thinly sliced, 1
(you could also use lemon zest)
rosemary, the needles of 5 sprigs
olive oil 4-6 tablespoons
salt and black pepper
For the dough
plain flour 350g / 12.5 ounces plus more for mixing
dry yeast 1 package for 500g / 1 pound of flour
water, lukewarm, 190ml
olive oil 3 tablespoons
salt 1 teaspoon
Combine the flour with the yeast and salt, add the lukewarm water (you might not need all of it) and olive oil. Mix with your dough hooks for a few minutes. The dough shouldn’t be moist and sticky at all, more on the dry side. Continue kneading and punching with your hands until you have an elastic dough ball, not too hard, not sticky. Put the dough back in the bowl, cover with a tea towel and let it rise in the warm oven (35°C / 95°F) for 40 minutes. This works really well but make sure that your oven is set to top/ bottom heat and not to fan.
When the dough is well risen, roll it out on a very well floured working surface (this is very important or you’ll have problems taking it off again). It should be a bit smaller than the size of your baking sheet. Cover with a tea towel and let it rise for another 10-15 minutes.
Set your oven to 260°C / 500°F. My oven has a special pizza setting but you can use top / bottom heat as well. Put the baking sheet on the bottom of your oven to heat it (for around 10 minutes).
Take the hot baking sheet out of the oven, turn it around and place it carefully on two stable wooden boards or mats as it will be very hot. Place your risen dough carefully but quickly (best done by two people) on the baking sheet, push it gently into place if necessary. Sprinkle with the slices of lemon, rosemary and olive oil and dollop the chèvre with a tea spoon on top.
Put the baking sheet back into the oven, on the bottom again, and bake for a few minutes until the pizza is golden, season with salt and pepper.