Pizza bianca with potato, anchovy and sage


Preparation info

  • Makes


    • Difficulty


Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

  • About

Making your own pizza dough is easy, rolling it out is fun, and it’s a great thing to get kids involved with in the kitchen. Make the dough up to 3 days in advance and refrigerate. The potatoes and mascarpone can be made the day before, ready to assemble. I’ve made a white pizza here, but put whatever you want on top.



  • 200 g strong white bread flour, plus extra for dusting the worktop
  • 1 tsp fast-action dried yeast


  • Put the flour and yeast into a large bowl with the oil and ½ teaspoon of salt. Stir to combine, then pour in the water, using a spatula to bring together. Transfer to a lightly oiled surface, then, with lightly oiled hands, knead the dough for 5 minutes until soft and elastic. Ad