Spianata( Tomato-Dappled Pizza Blanca)
Submitted by kelly5355
Spianata is a rustic Italian pizza bianca brushed with a simple garlic and fresh tomato topping, baked until the thin crust turns crisp and golden. Just 4 ingredients for an authentic Italian flatbread.
YIELD
6 servingsPREP
20 minCOOK
25 minREADY
25 minThis is pizza stripped down to its beautiful, elemental core.
Spianata is a traditional Italian flatbread where thin, dimpled dough gets brushed with nothing more than olive oil warmed with garlic and fresh chopped tomatoes.
No cheese. No piles of toppings. Just a paper-thin crust baked until crisp and golden, with pockets of sweet, garlicky tomato nestled into every dimple.
It’s the kind of bread you tear apart with your hands while the rest of dinner comes together.
Kitchen Tips
- Roll the dough as thin as possible, about ⅛ inch. The thinner the dough, the crispier the result.
- Dimple the dough with your fingertips to create little wells that catch the tomato mixture.
- Use the ripest, most flavorful tomatoes you can find. With only four ingredients, every one of them matters.
Ingredients
Directions
Warm olive oil over low heat in a sauté pan.
Add garlic and after a minute or two, the tomatoes.
Cook over medium heat for 5 to 6 minutes.
Allow to cool.
On a lightly floured board, roll out each pizza ball to form a 12 inch by ⅛ inch circle.
Place each on an oiled baking sheet or pizza pan.
Dimple the dough and brush the tops with the tomato mixture.
Preheat oven to 425 degrees F.
Bake until the crusts are crisp, about 20 to 25 minutes.
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