Recipes
Lunch
,
Dinner
Pizza Bianca with BeemsterLite Matured
Ingredients (for 2 persons)
- 3 medium potatoes
- 1 garlic clove
- 2 sprigs of fresh rosemary
- 150 g BeemsterLite Matured
- 300 g white bread mix
- 200 ml buttermilk, room temperature
- 3 tbsp olive oil
- flour
- 4 tbsp demi crème fraîche
Preparation
Scrub the potatoes, boil them in their skins in just enough water to cover for 20 minutes, drain, cool, peel and cut into slices. Chop the garlic finely, remove the rosemary leaves from one sprig and mix with the potato slices. Roughly grate the BeemsterLite Matured. Mix the cheese with the white bread mix, buttermilk and olive oil, and knead into supple and elastic dough. Place the dough in a bowl, cover with plastic wrap and allow it to rise for 15 minutes. Then punch the dough and knead into two separate balls.
Method:
Pre-heat the oven to the highest setting (225-240°C). Sprinkle a wooden board with flour. Place one of the dough balls on the board and roll it out into a thin, round crust. Place the crust on a baking sheet (or special pizza pan if available). Brush the crust with 2 tablespoons of cream and evenly distribute the rosemary garlic potato slices on top of it. Cover the pizza with half of the grated Beemster Lite Matured. Bake the pizza on the lowest rack of the oven for 8-10 minutes until golden brown and done. Repeat the same procedure for the second pizza. Sprinkle a little fresh rosemary on the finished pizzas.
Serving tip:
Serve the pizzas hot for lunch, or allow to cool, cut into slices and wrap in aluminium foil to take along on a picnic.