I’m gearing up for my trip to Italy next year with this pizza bianca, they would probably laugh at this pizza in Italy but I liked it, so that’s all that matters. I got this recipe from Everyday Food and it was a lot yummier than I expected. We were looking for a quick dinner and my mom loves white pizza. Honestly, I would never order a white pizza from a restaurant but I figured I’d give it a shot at home seeing as I clearly wouldn’t starve if I didn’t like it. Don’t worry, I did. My dad on the other hand, “wah I don’t like white pizza wahhh.” The girls finished the whole thing.
all purpose flour for dusting
1/3 cup grated parmesean cheese
2 ounces baby arugula
1 1/2 cup shredded mozzarella cheese (I didn’t use shredded)
1 pound pizza dough
1/2 cup ricotta cheese
1 garlic clove, minced
1 tablespoon plus 2 teaspoons extra virgin olive oil
salt and pepper
Preheat oven to 500 degrees. Lightly dust a work surface, rolling pin and a baking sheet with flour. Roll dough out to 13 inch round and transfer for sheet. [note: I did not transfer the dough to the sheet nor did I make it round]
In a small bowl, stir together ricotta, 1 tablespoon oil, and garlic; season with salt and pepper.
Spread ricotta mixture on dough, leaving a 1/2 inch border.
Top with mozzarella, then Parmesan. [I added tomatoes on half to see how it would taste…it was ultimately delicious but took the bianca out of Pizza Bianca, oops.]
Brush 1 teaspoon oil on edge of dough. Because I failed to move the dough to the sheet I split the pizza in half for easy transfer
Bake until crust is golden and cheese is melted and browned in spots, 12-14 minutes.
In a small bowl, toss arugula with 1 teaspoon oil and season to taste with salt and pepper. Top pizza with arugula and serve. The tomato was a fabulous addition but I still could’ve gone for more parmesan. Enjoy!