Pizza Bianca isn’t your everyday pizza. Without the usual tomato sauce, it relies on the magic of olive oil, garlic, and a trio of cheeses to create something deeply satisfying yet light. It’s perfect for evenings when you want comfort but with a touch of elegance.
One chilly evening, I pulled this pizza out of the oven and the aroma instantly filled the kitchen—a warm embrace of roasted garlic and fresh rosemary. The crust was golden and crisp, breaking with a gentle crunch that gave way to creamy ricotta and gooey mozzarella. I took a bite, and the flavors mingled perfectly—rich, savory, and just a hint of herbaceous zest. It wasn’t just dinner; it was a moment of pause, a reminder that simple ingredients treated with care can turn into something memorable.
- Light yet flavorful, making it perfect for a satisfying lunch or dinner.
- The crispy crust pairs beautifully with the creamy, cheesy toppings.
- Garlic and olive oil infuse every bite with rich, inviting aromas.
- Quick to prepare and bake, ideal for a cozy weeknight meal.
- Versatile enough to serve as an appetizer or a main dish.
Even if you’re new to pizza-making, this recipe offers a straightforward approach that rewards you with impressive results. The balance of textures and flavors is a gentle nudge to slow down and enjoy the little things.
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Pizza Bianca (White Pizza)
- Total Time: 35 minutes
- Yield: 4
Description
Pizza Bianca, or White Pizza, is a delicious Italian flatbread topped with olive oil, garlic, and a blend of cheeses without tomato sauce. This recipe yields a crispy, flavorful pizza perfect for a light meal or appetizer.
Ingredients
1 1/2 cups warm water (about 110°F)
2 1/4 teaspoons active dry yeast (1 packet)
1 teaspoon granulated sugar
3 1/2 cups all-purpose flour, plus extra for dusting
1 teaspoon salt
2 tablespoons extra virgin olive oil, plus extra for drizzling
3 cloves garlic, thinly sliced
1 1/2 cups whole milk ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
Freshly ground black pepper, to taste
1 tablespoon chopped fresh rosemary (optional)
Instructions
In a small bowl, combine warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes until foamy.
In a large mixing bowl, whisk together the flour and salt.
Make a well in the center of the flour mixture and pour in the yeast mixture and 2 tablespoons of olive oil.
Mix with a wooden spoon or your hands until a shaggy dough forms.
Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat.
Punch down the risen dough and divide it into two equal portions.
On a floured surface, roll out one portion into a 12-inch circle or oval shape.
Transfer the rolled dough onto a parchment paper-lined baking sheet or a pizza peel if using a pizza stone.
Drizzle 1 tablespoon of olive oil evenly over the dough surface.
Distribute the sliced garlic evenly over the dough.
Spread 3/4 cup ricotta cheese in dollops over the pizza, leaving a small border around the edges.
Sprinkle 1/2 cup shredded mozzarella cheese over the ricotta.
Sprinkle 1/4 cup grated Parmesan cheese evenly on top.
Sprinkle 1/2 teaspoon dried oregano and freshly ground black pepper to taste.
Optionally, sprinkle half of the chopped fresh rosemary over the pizza.
Bake in the preheated oven for 12-15 minutes or until the crust is golden and cheese is bubbly and slightly browned.
Remove the pizza from the oven and let it cool for 2-3 minutes before slicing.
Repeat steps 9-15 with the second portion of dough and remaining ingredients.
Serve warm and enjoy your homemade Pizza Bianca.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
FAQ
Can I make the dough ahead of time? Absolutely. You can prepare the dough a day in advance and keep it refrigerated, just bring it to room temperature before shaping.
What if I don’t have fresh rosemary? Dried rosemary works fine, but fresh adds a brighter note worth seeking out.
Is it possible to add toppings? Sure! While traditional Pizza Bianca keeps it simple, feel free to add mushrooms, spinach, or even a drizzle of honey after baking for a twist.
How do I keep the crust crispy when reheating? Warm it in a hot oven to restore that fresh-out-of-the-oven crunch—microwaving tends to soften it.
Give this Pizza Bianca a try and see how a few quality ingredients can turn an ordinary night into something a little more special. Happy cooking!