Sweet elegance meets hearty sophistication: Summery pizza variation with that certain something
This bianca pizza dispenses with tomato sauce and instead relies on a creamy base that perfectly combines the mildly spicy goat’s cheese with sweet fruit and aromatic honey. Fresh apricots provide a fruity balance, while roasted walnuts or pistachios add crunch. An exciting interplay of acidity, sweetness and roasted aromas that can be perfectly combined with powerful yet smooth red wines.
Ideal wine accompaniment: Nero d’Avola (Sicilia DOC, Italy)
The Nero d’Avola from Sicily provides the perfect counterbalance to the sweet and fruity notes of this pizza. With its aromas of ripe cherries, dark berries and a hint of liquorice, it underlines the caramelized roasted aromas of the honey and at the same time elevates the delicately melting goat’s cheese to a new level. Its acidic freshness makes the apricot shine, while its silky texture elegantly clings to the creamy mouthfeel of the topping.
Further wine recommendations:
1st Côtes du Roussillon Villages AOC (Grenache-based red wine, France)
These full-bodied wines with fruity, spicy notes and Mediterranean expressiveness go wonderfully with sweet, fruity and nutty pizza. Grenache brings red fruit, plus some pepper and garrigue flavors that contrast the honey and add depth to the goat cheese.
2. Cannonau di Sardegna DOC (Sardinia, Italy)
With its warm berry aromas, fine spiciness and slightly salty minerality, this Sardinian Grenache representative is an elegant accompaniment. It enhances the Mediterranean line of the pizza while remaining pleasantly soft and accessible.
3. Pinot Noir AOC (Alsace, France)
A light, cool Pinot Noir with juicy acidity and fine red fruit harmonizes excellently with apricot. Its freshness dissolves the creamy texture without masking the fine aromas. Ideal for those who prefer something less opulent.
4. Valpolicella Classico Superiore DOC (Veneto, Italy)
The blend of Corvina and Rondinella produces a fruity, structured red wine with soft tannins. Cherry, almonds and subtle bitter tones go perfectly with honey and goat’s cheese, while the acidity picks up on the apricot freshness.
5th Frappato DOC (Sicily, Italy)
A light, playful red wine with floral notes, sour cherry and fine spice. Frappato brings lightness and elegance to the plate without overwhelming the sweet and savory pizza. Perfect when the pizza is served lukewarm or cold.
The recipe:
Pizza bianca mit Aprikosen, Ziegenkäse & Honig
Cooking utensils
- 1 Backblech
- 1 Backpapier
- 1 Schneidebrett & Messer
Ingredients
Für den Pizzateig:
- 250 g Weizenmehl Type 550
- 3 g Trockenhefe
- 150 ml lauwarmes Wasser
- 1 TL Salz
- 1 EL Olivenöl
Für den Belag:
- 100 g Ziegenfrischkäse
- 3 reife Aprikosen
- 1 EL flüssiger Honig
- 2 EL gehackte geröstete Walnüsse oder Pistazien
- Frischer Thymian
- Pfeffer aus der Mühle
Preparation
Teig vorbereiten:
- Mehl mit Hefe, Salz und Wasser zu einem geschmeidigen Teig verkneten.
- Zugedeckt 1 Stunde gehen lassen.
Belag vorbereiten:
- Aprikosen entkernen und in Spalten schneiden.
- Walnüsse/Pistazien grob hacken.
Pizza belegen & backen:
- Backofen auf 230 Grad vorheizen.
- Teig ausrollen und auf Backpapier legen.
- Ziegenkäse gleichmäßig verstreichen, Aprikosen darauf verteilen.
- Mit Honig beträufeln, Nüsse darüber streuen.
- 12-15 Minuten backen, mit Thymian und Pfeffer verfeinern.
Empfohlene Beilagen:
- Rucolasalat mit Zitrus-Vinaigrette
- Gegrillter Fenchel
- Eingelegte Oliven mit Orangenabrieb
