This week, Lucy is sharing a speedy, all cheese, no kerfuffle version of this Italian favourite.
I have a real dislike of takeaway pizza. For me it’s the least attractive fast food option. Give me a sloppy korma or a bright orange gloopy sweet and sour chicken any day. A delivery pizza is so often stodgy with an almost fried, greasy crust, so the need to be able to make your own, at a moment’s notice, without the drama, is imperative to me.
I am also averse to a faux pizza scone-style base, as that just isn’t a pizza at all. So when I found this wonderful recipe for a No Knead White Pizza via my BFF Food 52, it was love at first sight.
Not only is this pizza a no knead, no rise version, I have topped it with all white, mainly cheese based toppings. My family are divided on the love of a tomato so I thought I would try a white pizza for a change. And by God I am pleased I did; this ricotta based base is a total revelation to me. Slather it over the no effort crust, top with mozzarella, parmesan and tons of fresh basil and this is a cheese based dream ~ you don’t even miss the marinara/tomato business.
The base has a brilliant flavour, which is even better if you can reserve the water from your mozzarella package and use it as some of the liquid in your pizza mix. It adds a salty/sourness and makes the dough even tastier. No drama if you don’t have the moz liquid, just use all warm water and it will still be fab. You only need to blitz the dough until smooth in your food processor, fashion it into a ball then roll out into a circle. No energetic kneading and no tedious wait for the dough to rise, love love love. This recipe makes enough for two bases, if you are only using one, keep the spare dough in the fridge for up to 5 days, well covered, so you have pizza dough on hand for the rest of the week.
This No Knead White Pizza is just revelation after revelation. Who knew a pizza could be so good without elbow grease, time and a tomato based bottom. I hope you are as won over by this recipe as I am.
This post will appear on Lucy Loves later this week.
No Knead White Pizza Recipe
- Makes 2 x 12 inch-ish pizzas
- You will need a food processor and a good quality baking tray or pizza stone
- 360g plain or strong white bread flour
- 1 x 7g sachet fast acting dried yeast
- 2 teaspoons salt
- 250ml lukewarm water, or use some of the liquid from the mozzarella package, if you have it mixed with hot water
- 2 tablespoon olive oil
- Toppings – for one pizza
- 125g ricotta cheese
- 100g mozzarella cheese
- 50g parmesan, finely grated
- 1 teaspoon dried oregano
- A handful fresh basil leaves, torn
- A drizzle of olive oil
- Salt and pepper
- Extra olive oil and fresh basil to garnish
Pre heat your oven to its highest setting, around 225 degrees fan assisted, if you are going to cook your pizza straight away. I used a pizza stone, if you have one, put it in the oven to heat up now. Or just use a solid baking sheet.
In a small jug, measure out the 250ml lukewarm water, adding some of the mozzarella water to make it up to 250ml if you have it. Spoon in the 2 tablespoons of olive oil and mix.
In your food processor, mix together the flour, yeast and salt then pour in enough of the warm liquid, until you have a soft, slightly wet, dough. Tip the dough out onto a floured work surface and knead for a moment to bring together into a soft ball. Divide the dough into two pieces, keeping the second piece covered until you need it.
On a piece of baking paper, roll the dough out until it is a rough circle, approximately 12 inch in diameter. Top with a layer of ricotta, torn mozzarella, grated parmesan and a sprinkling of dried oregano. Tear on some fresh basil then drizzle with some olive oil and season with salt and freshly ground black pepper. Place on your pizza stone or pre heated baking sheet, still on the baking paper for ease, and cook until the edges of the pizza are crisp and the toppings are bubbling. This should take between 10 and 15 minutes, dependent on your oven and the size of the pizza and the amount of toppings.
Serve, piping hot with an extra drizzle of olive oil and a smattering of fresh basil. Any spare dough can be kept, well covered, in the fridge, for up to five days.