5.0 from 42 votes
Italian Pizza Bianca/White
Pizza Bianca / White Pizza, is a classic Italian gem, a simple yet irresistible creation that is without the addition of tomatoes whether fresh or sauce.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 1139 kcal
Course:
Main Course , Appetizer
Cuisine:
Italian
Ingredients
- 2 pizza crusts (homemade or store bought)
BASIC WHITE PIZZA
- ¾ cup pancetta (chopped)
- 1 cup firm mozzarella (shredded)
- 1-2 tablespoons flaked fresh parmesan cheese (flake with a potato peeler)
- 1 cup fresh arugula ( if the leaves are large cut in half)
- 2 tablespoons olive oil (divided)
HAM & TRIPLE CHEESE PIZZA
- 1 medium fresh mozzarella (drained in a sieve 1-2 hours)
- 1½ cups shredded Provolone cheese
- 2-3 tablespoons freshly grated Parmesan cheese
- 10-12 black olives pitted (cut in half)
- 3-4 lices cooked ham (cut into strips)
- 1-2 tablespoons olive oil (divided)
Instructions
- Pre-heat oven to 425-450F (225-250C). Brush the bottom of a 12 inch (30 cm) pizza pan with 1 tablespoon olive oil.
Cup of Yum
BASIC WHITE PIZZA
- Prepare your pizza dough, whether you are making Homemade or store bought. Place the dough on a the prepared pizza pan and gently stretch to form the shape of the pan, prick the bottom of the dough with a fork, top with the pancetta, shredded mozarella cheese and drizzle with one tablespoon of olive oil, bake for approximately 10-12 minutes or until crust is golden and baked.
- Remove the pizza from the oven, top with the arugula (rocket) and sprinkle with flakes of parmesan. Slice and serve. Enjoy!
HAM & TRIPLE CHEESE PIZZA
- Pre-heat oven to 425-450F (225-250C). Brush the bottom of a 12 inch (30 cm) pizza pan with 1 tablespoon olive oil.
- Place the dough on a the prepared pizza pan and gently stretch to form the shape of the pan, prick the bottom of the dough with a fork, top with (in this order) sliced mozzarella, shredded provolone, ham strips, halved black olives, parmesan cheese and drizzle with one tablespoon of olive oil. Bake for approximately 10-12 minutes or until crust is golden and baked. Slice and enjoy!
Notes
- For this recipe I used a good store bought dough and I pricked the bottom of the dough with the tongs of a fork, it kept it from getting bubbles on top that you can notice in the finished first dough photo.
- Leftover pizza should be wrapped air tight or placed in an airtight container and stored in the fridge. It will last up to 4 days in the fridge. Re-heat in a low oven or microwave. If you know you are going to have leftovers then it might be a good idea to add the arugula before serving as re heating will wilt and dry it up.
- It is best to freeze the leftovers sliced pizza on a cookie sheet until firm then move to a freezer safe container or bag. Separate the slices in layers with parchment paper or plastic wrap. It will keep for up to 2 months in the freezer. Again freeze without the greens on top.
Nutrition Information
Calories
1139kcal
(57%)
Carbohydrates
99g
(33%)
Protein
48g
(96%)
Fat
61g
(94%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
5g
Monounsaturated Fat
23g
Trans Fat
0.1g
Cholesterol
104mg
(35%)
Sodium
2346mg
(98%)
Potassium
266mg
(8%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
833IU
(17%)
Vitamin C
6mg
(7%)
Calcium
747mg
(75%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1139
% Daily Value*
| Calories | 1139kcal | 57% |
| Carbohydrates | 99g | 33% |
| Protein | 48g | 96% |
| Fat | 61g | 94% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 104mg | 35% |
| Sodium | 2346mg | 98% |
| Potassium | 266mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 833IU | 17% |
| Vitamin C | 6mg | 7% |
| Calcium | 747mg | 75% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.