White Pizza (Pizza Bianca)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
8
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Calories
152 kcal
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Course
Main Course
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Cuisine
Italian
White Pizza (Pizza Bianca)
Description
This White Pizza (Pizza Bianca) recipe uses a single pizza dough base that is first prebaked to set the crust before adding toppings. The dough is brushed with olive oil and minced garlic, then topped with a mixture of ricotta cheese blended with salt, pepper, oregano, and thyme. Thin slices of fresh mozzarella and part of the Pecorino Romano cheese are layered over the ricotta mixture.
After baking at 425°F until the cheese is melted and bubbly, the pizza is finished with the remaining Pecorino Romano and optional crushed red pepper flakes for subtle heat. A fresh arugula salad tossed with lemon juice, salt, and pepper can be added atop prior to serving to introduce a crisp, tangy element balancing the rich cheeses.
The pizza results in a tender crust with a creamy, flavorful cheese topping accented by herbs and garlic, offering a cheese-forward alternative without tomato sauce. Preparation flexibility includes pre-baking the dough ahead of time and assembling or freezing crust and dough for convenience during later use.
Storing prebaked dough in the refrigerator for one to two days or freezing allows make-ahead options. Assembled pizzas can be baked fresh or incorporate fresh toppings dynamically. The pizza's moist cheese layers and careful baking timing prevent dryness.
Ingredients
- pizza dough for one large pizza
- 2 tablespoon olive oil
- 3 garlic minced, cloves
- 8 oz mozzarella cheese sliced very thinly, ball, fresh
- 1/3 cup ricotta cheese
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper freshly ground
- 1/8 teaspoon oregano dried
- 1/8 teaspoon thyme dried
- 1/3 cup Pecorino Romano cheese freshly grated, or parmesan cheese
Optional Arugula topping:
- 2 cups arugula baby greens
- lemon juice
- pinch salt
- pinch black pepper
Instructions
- Take pizza dough and stretch to desired size. Prebake in the oven at 425 degrees F for 5 minutes.
- Remove from oven and brush with olive oil and minced garlic.
- In a small bowl, mix together ricotta, salt, pepper, and herbs. Spread mixture into a thin layer across the pizza. Layer with thin slices of fresh mozzarella, and half the pecorino cheese.
- Bake at 425 degrees F for 10-15 minutes, until cheese is melted and bubbly.
- Remove from oven and sprinkle with remaining pecorino and crushed red pepper flakes, if desired.
- Optional: Toss fresh arugula with lemon juice, salt and pepper. Top on pizza just before serving.
Notes
- Prebake the pizza dough ahead and refrigerate covered for 1-2 days to save time before topping and final bake.
- You can assemble the entire pizza 1-2 days in advance and refrigerate before oven baking.
- Freezing pizza dough or crust is possible; thaw fully before topping and baking for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Calories | 152kcal | 8% |
| Carbohydrates | 2g | 1% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 32mg | 11% |
| Sodium | 356mg | 15% |
| Potassium | 37mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 211mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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