Pizza Bianca
A classic Roman white pizza with creamy ricotta, mozzarella, and garlic—no tomato sauce needed. Topped with fresh herbs and a drizzle of olive oil for simple, elegant flavor.
- Total time
- 45 min
- Servings
- 2
- Calories
- 620
- Protein
- 24g
Ingredients
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Open the appInstructions
Step 1
In a large bowl, combine flour and salt. Create a well in the center and add warm water, olive oil, and yeast.
Step 2
Mix until a shaggy dough forms, then knead for 8 minutes until smooth and elastic.
Step 3
Place dough in an oiled bowl, cover with a damp towel, and let rise for 1 hour until doubled.
Step 4
Punch down the dough and divide into 2 equal pieces for personal pizzas.
Step 5
In a small bowl, combine ricotta, minced garlic, 2 tablespoons olive oil, salt, and pepper until smooth.
Step 6
Tear fresh mozzarella into bite-sized pieces and set aside with grated Parmigiano-Reggiano.
Step 7
Preheat oven to 475°F. Stretch each dough ball into an 8-inch round on a floured surface.
Step 8
Place dough rounds on a pizza stone or baking sheet. Spread half the ricotta mixture on each base, leaving a 0.5-inch border.
Step 9
Distribute mozzarella pieces and Parmigiano-Reggiano evenly over ricotta.
Step 10
Bake for 12-14 minutes until crust is golden and cheese is bubbly.
Step 11
Remove from oven, drizzle with remaining olive oil, and sprinkle with fresh rosemary and thyme.
Step 12
Cool for 2 minutes, slice, and serve warm.
Tools you’ll need
- large mixing bowl
- wooden spoon
- 14-inch pizza stone or baking sheet
- small mixing bowl
- measuring cups and spoons
- chef's knife
- pizza cutter or bench scraper
- oven
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