There’s something about the way a freshly baked Pizza Bianca fills the kitchen with the scent of garlic and rosemary that makes you pause. No tomato sauce here, just the golden crust kissed by olive oil and topped with creamy ricotta, melted mozzarella, and a sprinkle of Parmesan. It’s an inviting kind of simplicity that feels both indulgent and homey.
Last weekend, I pulled this Pizza Bianca from the oven just as the sun was setting, the warm light catching the bubbly cheese and the herbs scattered on top. The crust was perfectly crisp, crackling under my fingertips, while the creamy cheeses melted smoothly with each bite. The garlic slices had browned just right, releasing a gentle depth that wasn’t overpowering. Sitting down with a slice in hand, it was the kind of meal that reminded me why some of the best dinners come from straightforward ingredients and a little patience. It’s a recipe that turns any busy day into a moment worth savoring.
- Crispy crust with a tender, chewy center that holds all the toppings beautifully.
- Garlic and rosemary infuse the pizza with fragrant, earthy notes that elevate every bite.
- The blend of ricotta, mozzarella, and Parmesan creates a rich, creamy texture without heaviness.
- Quick to prepare, making it ideal for weeknight dinners or casual gatherings.
- Versatile enough to serve as an appetizer or a satisfying main course.
If you’re worried about getting the crust just right, the recipe guides you through simple steps that make it easy to handle even if you’re not a seasoned baker. Plus, the toppings come together quickly, so you spend less time prepping and more time enjoying.
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Pizza Bianca (White Pizza)
- Total Time: 30 minutes
- Yield: 4
Description
Pizza Bianca, or White Pizza, is a delicious Italian flatbread topped with olive oil, garlic, rosemary, and creamy cheeses, without tomato sauce. This easy recipe yields a crispy, flavorful pizza perfect as an appetizer or main dish.
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
2 teaspoons kosher salt
2 tablespoons extra virgin olive oil, plus more for drizzling
3 cloves garlic, thinly sliced
1 tablespoon fresh rosemary, finely chopped
1 cup whole milk ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
Instructions
In a small bowl, combine warm water, active dry yeast, and sugar. Stir gently and let sit for 5-10 minutes until foamy.
In a large mixing bowl, whisk together flour and kosher salt.
Add the yeast mixture and 2 tablespoons olive oil to the flour mixture. Stir until a dough forms.
Turn the dough onto a lightly 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, and let rise in a warm place for 1 hour or until doubled in size.
Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
Punch down the risen dough and divide it into two equal portions.
On a lightly floured surface, roll out one portion of dough into a 12-inch circle.
Transfer the dough to a parchment-lined baking sheet or a pizza peel if using a stone.
Drizzle 1 tablespoon olive oil evenly over the dough surface.
Distribute half of the sliced garlic and chopped rosemary evenly over the dough.
Dot the dough with half of the ricotta cheese in small spoonfuls.
Sprinkle half of the shredded mozzarella cheese and half of the grated Parmesan cheese evenly on top.
Sprinkle a pinch of freshly ground black pepper over the pizza.
Bake in the preheated oven for 12-15 minutes or until the crust is golden and cheese is bubbly.
Remove from the oven and let cool for 2 minutes before slicing.
Repeat steps 8-13 with the second portion of dough and remaining toppings.
Serve warm and enjoy your homemade Pizza Bianca!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
FAQ
Can I make the dough ahead of time? Absolutely. You can prepare the dough the night before and let it rise slowly in the fridge. Just bring it to room temperature before shaping.
What if I don’t have fresh rosemary? Dried rosemary can work, but fresh really gives the best aroma and flavor.
Can I use gluten-free flour? You can, but the texture will be different. For best results, choose a gluten-free blend designed for baking.
How do I store leftovers? Keep any leftover pizza in an airtight container in the fridge for up to three days. Reheat in the oven to keep the crust crispy.
Ready to bring this comforting, crispy, and creamy Pizza Bianca to your table? Scroll down, save the recipe, and get cooking. Your next cozy dinner is just a bake away.