Pizza Bianca
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Everyday Food, June 2011
- Prep Time 10 minutes
- Total Time 25 minutes
- Yield Serves 4
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Ingredients
- All-purpose flour, for dusting and rolling
- 1 pound pizza dough, thawed if frozen
- 1/2 cup whole-milk ricotta cheese
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 1 garlic clove, minced
- Coarse salt and ground pepper
- 1 1/2 cups shredded mozzarella (6 ounces)
- 1/3 cup grated Parmesan or Pecorino Romano (1 ounce)
- 2 ounces baby arugula (2 cups)
Directions
- Preheat oven to 500 degrees. Lightly dust a work surface, rolling pin, and a baking sheet with flour. Roll dough out to a 13-inch round and transfer to sheet.
- 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. Brush 1 teaspoon oil on edge of dough. Bake until crust is golden and cheese is melted and browned in spots, 12 to 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.
Cook's Note
Serve slices of this white pizza with an extra sprinkle of Parmesan, if you like.
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This is an excellent pizza, very easy and paired deliciously with our 2007 Russian River Valley Pinot Noir! Just forwarded recipe to several friends. Wouldn't change anything.
Good basic white pizza recipe! I used more garlic and some oregano and a few chili peppers. Instead of the Arugula I used roasted red peppers These additions definitely kicked up the flavour. Amazing!
I've never been a huge fan of homemade pizza but this recipe is incredible! It tastes as good as alfredo pizza you'd get at a restaurant - and with fewer calories. I used skim-milk ricotta instead of whole milk so I saved even more calories. I'll make this again and maybe try it with chicken on top. I felt like I was eating a gourmet meal from a restaurant! It's surprisingly packed with flavor considering how few ingredients are in it. You must try this recipe!