Looking back on my life to this point, I can say that I feel truly blessed. While there have been some hurdles along the way (and some of 'em were biggies), I am privileged to have come so far from humble beginnings, to have found my niche as a cook and food writer, and to have had some amazing culinary experiences over the years.
Among other things, I've had the pleasure of holding Charmaine Solomon's hands in my own; chatted over lunch with Margaret Fulton on her 80th birthday; eaten a home cooked dinner in the kitchen of Elizabeth Chong; sourced artichokes out of season for Diane Seed; pulled rock lobsters from the ocean off Robe in South Australia before dining on a meal of crayfish cooked by Christine Manfield; visited the farm and cooking school of Geoff Jansz in the NSW Southern Highlands; enjoyed a range of desserts cooked by Joanne Weir; and introduced Rick Stein to the seafood available in my home town.
One particularly memorable encounter was a luncheon at Primo Estate (famed for its wine, olive oil and vinegar) in the company of the cream of the world's food media, including Ian Parmenter and the late (great) Vincent Schiavelli and his wife. Before our party sat down to eat at a long table inside a barn, we mingled in the olive grove, enjoying crisp wines with slices of pizza bianco fresh from wood-fired ovens set amongst the olive trees. Oh my, I'm salivating at the thought of it all. That had to be one of the best pizzas I have eaten, until yesterday. With freshly picked, home grown zucchini blossoms at hand, and a yearning to create my own original version of pizza bianca or white pizza, I have created what I believe is undoubtedly THE BEST pizza I have ever tasted. Not only did it look rather beautiful, in terms of flavour it was so squisito, so buonissimo, that I must confess I stuffed my face and ate the entire thing to myself. And I made another for my brunch today. (You shouldn't feel sorry for my Peter, dear readers, as I made other pizzas tailored especially for his tastebuds). ☺ A couple of pointers with my recipe: please note that when I make pizza dough, I prepare enough to make eight medium sized pizzas. Any leftovers are either refrigerated for use the following day, or frozen for another time. With the rosemary, less is more. Please don't be tempted to scatter sprigs of it all over the pizza, use only a tiny amount, otherwise it will overpower the delicate flavour of the zucchini blossoms. And when I write 'spears', I mean pluck off the tiny pointed leaves from the rosemary stem and chop them finely (see my photographs). Buon appetito! Enjoy. PIZZA BIANCA WITH ZUCCHINI BLOSSOMS For the dough* (sufficient for 8 pizzas): 800g strong baker's or pizza flour, sifted 7g dried yeast 1-2 teaspoons sea salt 2 cups lukewarm water 1 tablespoon extra virgin olive oil For the topping (for an individual pizza): 1/2-1 cup shredded mozzarella cheese 1-2 tablespoons shredded parmesan cheese 6 fresh rosemary 'spears' or leaves, chopped 2-4 fresh zucchini blossoms, gently washed, patted dry, slice in half lengthways ground sea salt, to taste ground white pepper, to taste 1 tablespoon extra virgin olive oil To make the dough, combine the flour, yeast and salt in the bowl of a stand mixer. Using the dough hook, turn on the mixer and add the lukewarm water and olive oil to the flour. Mix slowly for two minutes on a low setting, then turn up to a higher setting and mix for two minutes, then turn back down and allow the mixer to knead the dough for five to ten minutes, or until the dough forms a smooth and springy ball. (Or knead by hand until the dough is shiny, elastic and smooth). Cover the bowl with a damp tea towel and stand the bowl in a warm spot in the kitchen (free from draughts) until the dough has doubled in size (one to two hours). Sometimes I leave it a little longer. Punch the dough down and turn it out onto a lightly floured board and cut it into eight even sized pieces. Knead each piece into a smooth ball and place on a lightly floured board (covered with a clean tea towel) and allow the dough balls to rest for 15 minutes while you prepare the toppings. Meanwhile, your oven is preheating to 235 degrees C. When you're ready to roll out your pizza bases, work on a lightly floured board and roll out to the size of your pizza stone or pizza tray. Use your hands and the rolling pin to work and stretch the dough to shape. I like a nice thin pizza crust, but you can leave the dough thicker if you wish. Transfer the base to a lightly oiled metal pizza tray, or if you are using a pizza stone transfer the dough to a lightly floured pizza board or pizza peel. Alternatively, if you're using a pizza tray, press the dough into the tray, leaving the edges raised and a little thicker than the base (see my photos). Sprinkle the mozzarella and parmesan evenly over the pizza base (not too quick), then arrange the zucchini blossoms over the top (see photos). Scatter the chopped rosemary over the pizza and finish with the sea salt and white pepper, and the olive oil. Place the pizza in the preheated oven and bake for 10-15 minutes, depending on your own oven, until the cheese has melted to golden, and the base is cooked through. Slice and serve immediately. Note: *This quantity will make dough for eight pizza bases. Any leftover pizza dough can be wrapped in cling film and frozen until you are ready to use it. Simply defrost the dough before use.
Tell me dear readers, what is the best pizza you've ever eaten and where were you when you ate it? (I'm waiting for stories of Napolean pizza eaten in Napoli!). Do you like white pizza? Do please share your stories and experiences! I love hearing from you.
39 Comments
2/1/2015 11:31:47 am
Looks divine Liz. Have to confess to not knowing what white pizza was until just recently but am now dying to try one and this looks just the thing. Gorgeous photos too.
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Lizzy
2/1/2015 02:34:15 pm
Hello Anne, happy new year... I do hope you will try this... it really is divine. Thanks for stopping by x
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2/1/2015 04:40:07 pm
One of my favorite pizzas ever came from Pizzeria Mozza in Los Angeles and it was topped with zucchini blossoms and burrata. Your pizza brings back wonderful memories!
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Lizzy
6/1/2015 04:54:57 pm
Oooooh, Laura, how divine. Thanks for sharing your story and for being a regular reader here xo
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2/1/2015 06:21:09 pm
That makes a nice change from the ubiquitous tomatoes. Much more delicate.
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Lizzy
6/1/2015 04:55:25 pm
So true, Pat... that's what my friend said when I served it for lunch yesterday! Thanks for being a regular reader here xo
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Lizzy
6/1/2015 04:55:50 pm
Hi Janie... they surely are! Thanks for sbeing a regular reader here and happy new year xo
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3/1/2015 02:14:01 am
The simplicity and elegance! Love the use of zucchini blossoms here.
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Lizzy
6/1/2015 04:56:06 pm
Hi there, and welcome home! Thanks for being a regular reader here xo
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3/1/2015 07:22:46 am
I don't know when I'll be able to try this sensational-looking pizza for myself (home is in Adel Hills fire zone), but I'm SO looking forward to it!! My all-time-absolutely-BEST pizza experience was in the tiny town of Woodenbong, on the NSW side of the fabulous Scenic Rim region. The pizza at the pub was AMAZING!! And all the better for being unexpected :D Happy New Year!
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Lizzy
6/1/2015 04:56:31 pm
Oh Red, stay safe please! Thanks for sharing your story and for being a regular reader here xo
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3/1/2015 10:55:19 am
I am not much of a pizza lover but do remember delicious ones in Florence when I lived there, Primo estate is such a lovely place to go and the food is wonderful. It must have been a great experience in deed.
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Lizzy
6/1/2015 04:56:48 pm
Hi Tania.... Florence, how romantic! Thanks for sharing your story and for being a regular reader here xo
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3/1/2015 12:20:20 pm
I ate a pizza like this in Rome a couple of years ago! So delicious :D
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Lizzy
6/1/2015 04:57:06 pm
Ah Roma... thanks Lorraine for sharing and for being a regular reader of Good Things xo
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3/1/2015 02:45:10 pm
I love your photos, this pizza looks and sounds so amazing!!
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Lizzy
6/1/2015 04:57:28 pm
Hello Sarah and welcome to Good Things... thanks for your very kind words. Happy new year too! : )
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Lizzy
6/1/2015 04:58:04 pm
Hi Francesca, thank you for your very kind words... you know, I think you will love it with zucchini flowers... it's so delicate! Thanks for sharing your story and for being a regular reader here xo
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Lizzy
6/1/2015 04:58:34 pm
Hi Glenda. What?!!! No zucchini flowers? I don't believe you : D You have the best vegie garden in the world! Thanks for sharing your story and for being a regular reader here xo
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Andrea
4/1/2015 06:24:44 am
In a word Liz, YUM!!!!! Enjoyed the blog, and your musings, looking forward to following your culinary adventures this 2015..thank you for making me smile xx
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Lizzy
6/1/2015 04:58:54 pm
Hello Andrea, thank you for your kind words... and thank you for being a regular visitor xo
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4/1/2015 07:13:12 am
That's a perfect-looking pizza. I do love the zucchini blossoms and yes, they do have a delicate flavour. You certainly have had some amazing experiences and have met some incredible foodies xx
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Lizzy
6/1/2015 04:59:26 pm
I've been very lucky, Charlie, though some might scoff at what I find special experiences. Thanks for being a regular reader here xo
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Lizzy
6/1/2015 04:59:43 pm
Oh Susan, thanks for stopping by, and thanks for your kind words!
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5/1/2015 11:00:17 am
what wonderful experiences you have had Lizzy. How very fortunate you are. I love this pizza. it looks so good i just want to grab a piece right now. we did have fab pizza in Rome from a pizza bar near the Pantheon- sold by the centimetre! And also the very worst pizza in Rome sold on the street by vendors- disgusting!
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Lizzy
6/1/2015 05:00:20 pm
Hi Sherry... I've been lucky, haven't I! Thanks for your kind words... oh my, that's bad about the Roman street pizza! Thanks for sharing your story and for being a regular reader here xo
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Lizzy
6/1/2015 05:00:36 pm
Thank you lovely lady... and thanks for being a regular visitor xo
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6/1/2015 11:51:20 pm
The best pizza I have ever eaten was in Keene, New Hampshire in the US. I was working in a kitchen at a summer camp and it was my first day off in a month. My friends took me into town to this little cafe that all the locals went too, straight outta the movies it was. The piece of pie, it was huge, but the crust was just the right thickness, it wasn't too greasy and the cheese to sauce ratio was perfect. I have eaten Italian pizza too, and still rate the American style better.
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Lizzy
8/1/2015 02:30:24 pm
Wow, Anna, that is something! Thanks for stopping by xo
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Lizzy
17/1/2015 08:21:51 am
Thanks so much David for your very kind words... come over, let's make pizza!
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Minnie
21/2/2015 09:03:13 pm
I can't believe how beautiful that looks....the zuchchini blossoms are delicate and the flavors are jumping out. Wonderful!
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Lizzy
21/2/2015 09:03:48 pm
Thanks so much, Minnie.
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Welcome...Üdvözölöm
Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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