Pizza bianca (white pizza) is a Roman dish that's more like seasoned flatbread than your typical pizza. It's great with the salumi and cheese.
When he's in Orvieto, Alex stops by his friend Enzo Fausto's vineyard and picks up wines for dinner. For those of us not in Orvieto, Alex suggests the Arnaldo-Caprai 2006 "Grecante," Grechetto dei Colli Martani ($20). This Umbrian white is delicious with the starters and can be poured throughout the meal.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Prepare barbecue (medium-high heat). Divide dough in half. Stretch and roll each piece to 10-inch round. Brush 1 side of each dough round or baked crust with oil, then sprinkle each with 1/2 teaspoon rosemary, sea salt, and pepper. Place on grill, seasoned side down. Brush tops with oil, then sprinkle each with 1/2 teaspoon rosemary, sea salt, and pepper. Grill until just golden, about 4 minutes per side for fresh dough and 2 minutes per side for baked crusts.
Step 2
Cut pizzas into wedges and serve.
