What makes this grilled pizza Bianca exquisite is that it doesn’t need a sauce at all!
The best summery Pizza Bianca with ricotta spinach and marinated artichoke hearts on thin and crispy crust quickly grilled in a cast iron griddle skillet.
- 5 cups all purpose flour
- 1.5 tsp sea salt
- 1.5 tsp active dry yeast
- 2 1/4 cups COLD water
- 1 lug extra virgin olive oil
- 1.5 cups fresh ricotta cheese
- 2 cloves garlic
- 3 tbsp extra virgin olive oil
- 12 marinated artichoke hearts
- 1.5 cups baby spinach
- 1 pinch coarse sea salt flakes
- 1 pinch red pepper flakes
- freshly cracked black pepper to taste
Add the flour, yeast and salt to the bowl of a kitchen aid mixer and combine. Switch to the dough hook attachment and start pouring in the water until all is combined. Knead on medium speed for about 10 minutes until the dough is smooth and barely sticky to the bottom of the bowl.
If the dough sticks to the sides of the bowl add a little more flour.
Dump the dough onto a cutting board and cut it into 8 pieces. Shape each one into a round ball and at this point you can individually wrap them in plastic wrapped lightly coated in some olive oil. Make sure they are loosely wrapped.
If you plan to make all 8 pizzas at once then you can place them all on a lightly oiled cookie sheet about 4 inches apart, lightly drizzle with olive oil and cover with plastic wrap. Allow to rise at room temperature in a draft free area for 2 to 3 hours.
If you aren’t going to make them all at once then wrap them loosely individually and nighter freeze or refrigerate. If refrigerated then use within 3 days for best results. Just place them on the kitchen counter for 2 hours before cooking to give them time to rise.
Preheat your cast iron grill skillet or griddle on high flame until very hot. Do not add any oil nor butter at all. Just a dry hot skillet.
Sprinkle a little flour on your kitchen counter or pastry board and place one of the pizza dough balls on top. Sprinkle with a little flour and use the palm of your hands to press it in and stretch gently until very thing but the perfect size to fit your skillet.
Add the stretched dough to the hot griddle skillet and grill for about 3 minutes each side until nice grill marks form and the crust is crispy.
Use a pair of kitchen tongues to transfer it to a cutting board.
Take one of the garlic cloves and slice the end. With the cut side make sure to rub one side of the grilled pizza crust just like you would bruschetta. Brush with a little olive oil and sprinkle with a tiny pinch of coarse sea salt.
Spoon some of the ricotta cheese on top in a thin layer and top with the marinated artichoke hearts.
Add the baby spinach to the same skillet you cooked the pizza in and toss it around for about 20 seconds or so until it starts to wilt. Transfer on top of the Pizza Bianca and serve with the red pepper flakes on top.
Repeat with the remaining pizzas or refrigerate for later use.