I read this blog about a pizza bianca that Bonci does. He is a hero to me, so I thought I would give it a try. http://www.elizabethminchilliinrome.com/2011/01/two-cool-trick-pizzas-bonci-again.html
Basically instead of baking it and cutting it in half (which Bonci feels is much to "violent") pile spinach on top on a pizza skin and then top with another pizza skin. Kind of like a Calzone. When it comes out of the oven it opens up like a book and you can stuff it with whatever you want. I used Genoa Salami, but I have made it before with Mortadella and I prefer the Mortadella.
I used 70/30 mix of Caputo 00/KABF. 70% water, 4% Olive Oil, 2% sea salt, 0.7% IDY. Autolyse 15 minutes, and then a Tartine style turn every 15 minutes for one hour. I love the Tartine method, it keeps the kitchen much cleaner and less bowls to wash. Into the refrigerator for 24 hours. Placed into oil plans and allowed to bench proofed for 2 to 3 hours. On goes the spinach dressed in olive oil and sea salt. Topped with with a pizza skin, pinch down the edges, poke few holes on top and brush with olive oil.
Placed the pans on preheated pizza stones and baked at 470 convection for about 25 minutes. I rotated them after 15 minutes (front to back, upper to lower).
I really like making these. The moisture from the spinach wets the bottom dough a little and they should be eaten right away. That be said I had one this morning straight out the refrigerator and it was mighty tasty.