Pizza bianca al rosmarino
The next instalment of our activities with herbs was pizza with rosemary topping – pizza bianca al rosmarino.
I like to cook with yeast with my classes. It is such as great science experience, seeing the dough rise. The kids can knead the dough as much as they like – and that is a pleasure in itself.
This is a simple dough of granulated yeast, olive oil, strong white flour, salt and water. It is called pizza bianca (white pizza) because it is made without tomato. The topping is rosemary, salt and olive oil.
Our classes are less than 4 hours at the moment, and it can be hard to complete a complex activity in a day. So for this, we made the dough during our afternoon session, and then made up the pizzette the next morning. I also find it good cooking with yeast in winter in our centre, because we have heating in the floor. We can put the dough on the floor, and be sure it will rise.
We gave each child a piece of dough to work, flatten into a pizza shape, sprinkle with salt and rosemary, and drizzle with oil. We put each of them on a separate piece of baking paper, and wrote the child’s name in pencil.
We cooked it in a hot oven, and the children ate them for lunch.