The creamy ricotta and mature Kerrygold Cheddar with thyme creates a delicious pizza Bianco base onto which you place sliced nectarines, twirls of salty prosciutto and a drizzle of honey. This is one of those recipes that hovers happily between savoury and sweet and it is completely delicious. The level of sweetness of the nectarines will determine how much honey you add.

Pizza Bianco with prosciutto, nectarines, thyme & honey recipe

This is the second pizza I’ve made using Kerrygold Irish Cheddar and its such a treat. I’ve used the same base as for my black pizza with chipotle BBQ chicken, mushrooms and red onion just minus the activated charcoal. I par-bake it a little to firm up the base before adding the cheese and thyme.

Pizza Bianco with prosciutto, nectarines, thyme & honey recipe

This is a soft overnight dough that you don’t need to roll out. You simply tease it into a round shape onto a pizza paddle before baking on a pizza stone in a very hot oven.

Pizza Bianco with prosciutto, nectarines, thyme & honey recipe

Pizza Bianco with prosciutto, nectarines, thyme & honey recipe

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Pizza Bianco with prosciutto, nectarines, thyme & honey

Pizza Bianco with prosciutto, nectarines, thyme & honey recipe

A delicious pizza Bianco with prosciutto, nectarines, thyme & honey recipe

  • Author: Sam Linsell
Scale

Ingredients

Dough: (make the day before) – this will make 3 – 4 pizzas

700gms of strong flour (like doppio 00)

2 tsp table salt

1 tsp instant yeast

1 ¾ cup ice cold water

¼ cup olive oil

Polenta or semolina flour for baking

Toppings: (I’ve listed the quantities for 1 x pizza)

Before baking:

Approx. ¼ cup smooth ricotta

½ cup grated Kerrygold Mature Cheddar

Leaves stripped from about 3 small thyme stalks

After baking:

1 nectarine sliced into thin wedges

4050gms of Prosciutto or Parma ham

A generous drizzle of honey

Instructions

Make the dough the day before. Sift the flour, salt and yeast into a bowl of a stand mixer. Using a spoon, stir in the cold water and olive oil (or use the paddle attachment on low) until all the ingredients are combined.  Once it has come together, replace it with a dough hook and mix for about 5 – 7 minutes on medium speed until you have a smooth and elastic dough that clear the sides of the bowl but will still be sticking to the bottom. It should be soft and springy to the touch.

Tip the dough onto a floured surface and using a sharp knife or pastry scraper cut into 4 equal balls. You could also make 6 small pizzas which would be easier to handle. Prepare a baking sheet lined with baking paper and give it a light spritz with olive oil spray (if you have). Gently shape and lift each dough ball onto the baking paper and slip into a large plastic bag. Ensure the plastic bag has air inside to prevent it from touching the dough and loosely seal or tuck it under the baking pan and store in the fridge overnight.

Take the pizza dough out about an hour before you want to bake it and store in a warmish place. Preheat the oven to the highest temperate 250C /480F and heat a pizza stone in the oven on the lowest third rack in the oven (the position one below the middle). It should take between 45min – 1 hour to preheat the oven and the stone. If you do not have a pizza stone, bake the pizza on the bottom of a turned over baking sheet (but don’t preheat it).

The dough is very soft and pliable, and it is difficult to roll. The best way is to flour a surface and your hands and then gently tease out the dough to a more or less round shape. You could place it over your floured knuckles and try to stretch it out that way too but that is fairly difficult for a first-time pizza maker. I find it easiest to place a square of baking paper onto a pizza paddle (peel) and then sprinkle that with polenta (or semolina flour). Then shape the pizza on top of that which ensures it will not stick to the paddle when you slide it onto the pizza stone in the oven. Once the pizza has been shaped and placed on the pizza paddle, let it rest for 5 minutes. It should develop a few bubbles on the surface. This relaxes the gluten.

Prebake the pizza for 4 minutes to firm up and start the cooking process. Remove and spread over the ricotta and sprinkle over the Cheddar and thyme leaves. Return it to the oven and bake for a further 6 – 7 minutes until bubbling and golden brown. Remove, allow to cool slightly and top with the sliced nectarines, twirls of prosciutto and a generous drizzle of honey.

Keywords: Pizza bianco. nectarines, prosciutto, honey, thyme, Cheddar, ricotta

*This post is proudly sponsored by Kerrygold

Pizza Bianco with prosciutto, nectarines, thyme & honey recipe

More cheesy goodness:

The most delicious cheese and onion quiche

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Toasted Cheddar cheese sandwich with buttery leeks

Cheese & onion bread with red pepper pesto

 

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1 Comment

  1. This is fabulous. I love the combination. I can’t believe you already have peaches! It was years before I tried a white pizza, because I couldn’t fathom anything better than one with red sauce. I’m so glad I finally tried one!

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