pizzetta bianca

Taken from the Polpo cookbook, pizzettas are simple and quick to make. This recipe redefines pizza as there is no tomato or garlic and they are unbelievably delicious.

Serves 1.

1 ball of pre-made dough (see pizzetta dough recipe)
1 small handful of cheap grated block mozzarella
1 small handful of finely grated Parmesan
Quarter of a small red onion, very thinly sliced
A sprinkling of fresh thyme leaves (not the stalk)
Olive oil


Preheat your oven to its highest setting 250ºC (475ºF) or above.
Roll out the pizza to about 20 cm and place on a lightly oiled baking sheet.
In a thin layer, sprinkle on the cheeses, the onion and a little thyme so you cover the base (too much topping and the base won’t be crisp).
Bake for around 5-6 minutes or until it starts to get brown spots.
Season with pepper, a sprinkling of olive oil and a few more of the thyme sprigs.


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