CALIFORNIA PIZZA KITCHEN'S BIANCO FLATBREAD
CALIFORNIA PIZZA KITCHEN'S BIANCO FLATBREAD
Ingredients
THE DOUGH
- 3 oz Pizza Dough, Rolled very thin and randomly shaped
- ¼ cup All Purpose Flour
- WHIPPED TRUFFLE CREAM
- ¼ cup Whipping Cream
- ¼ cup Whipping Cream
- ½ tsp. White Truffle Oil
THE TOPPINGS
- 2 Tbl. Gorgonzola Cheese
- ½ cup Mozzarella
- 2 Tbl. Queso Quesadilla or Monterey Jack
- ½ cup Fresh Mozzarella, torn into ½” pieces
- 8 each Fresh Sage Leaves
- GARNISH
- 2 tsp. Grated Parmesan Cheese
Instructions
- Preheat oven to 500⁰F and place a baking stone or pizza metal on the lowest rack in the oven. For Truffle Cream, combine whipping cream and white truffle oil. Whip to stiff peaks using a whisk.
- Spread flour over a clean surface (reserving 1 Tbl for the pizza peel) and roll pizza dough as thinly as possible into a random shape approx. 13” across and place on a floured pizza peel. Spread Whipped Truffle Cream to within ½” of the edge of the crust with a spoon.
- In the order above, spread all toppings evenly to within ½” of the edge of the crust. When adding sage leaves, make sure they are placed upside down over the Fresh Mozzarella. Carefully slide the flatbread off of the peel and onto the preheated pizza stone or pizza pan.
- Bake until crispy, brown around the edges and the top is bubbling