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Pizza Bianca with Kohlrabi & Ricotta | Fine Oven Treat
(0)
30 min
Quick
Gurkerl Küche
Knuspriger Pizzateig aus dem Backrohr, bestrichen mit samtiger Knoblauch-Ricotta-Creme und belegt mit feinen, marinierten Kohlrabischeiben und zartem Mozzarella. Vollendet mit gerösteten Walnüssen, frischem Thymian und Olivenöl – eine herrlich leichte, herbstliche Pizza-Kreation.
Ingredients
Preparation method
Preparation
Preheat the oven together with a baking sheet in advance to 220 °C top and bottom heat. Peel the kohlrabi and slice it wafer-thin using a mandoline or a sharp knife. Gently mix the slices in a bowl with 1 tbsp olive oil, a little salt and pepper, and a few plucked thyme leaves, then let infuse briefly.
Peel the garlic and finely grate or press it. In a bowl, mix the ricotta with the grated garlic, a little fine salt, pepper, and 1 tbsp olive oil to form a smooth cream. Drain the mozzarella well and tear it into small pieces. Coarsely chop the walnut kernels.
Topping & Baking
Unroll the ready-made pizza dough together with the baking paper directly onto a kitchen board. Spread the prepared garlic-ricotta cream evenly over the dough using a spoon, leaving a narrow border clear. Distribute the torn mozzarella on top and arrange the marinated, wafer-thin kohlrabi slices closely together in a fan pattern.
Chef's tip
For the best taste experience, slice the kohlrabi truly wafer-thin – this allows it to cook through perfectly in the oven, retain a pleasant, tender bite, and harmonize wonderfully with the juicy ricotta base.
A preheated baking sheet or pizza stone ensures a wonderfully crispy crust, just like from an Italian pizzeria.
15 min
Quick
