The Ultimate Pizza Bianca: A Cheesy White Delight
Indulge in the creamy, cheesy goodness of Pizza Bianca, a delectable white pizza that skips the tomato sauce for a rich blend of cheeses and fresh herbs. With a perfect balance of ricotta, mozzarella, and Pecorino Romano, this pizza offers a delightful twist on the classic favorite. Perfect for a cozy night in or entertaining guests, this white pizza will surely become a new staple in your pizza repertoire.
Pizza night is a cherished tradition in our household, and while we love a good classic Margherita, Pizza Bianca has won a special place in our hearts. My husband, an avid cheese lover, can’t get enough of the creamy ricotta and the perfect blend of mozzarella and Pecorino Romano. Our kids love helping out, from spreading the dough to placing the basil leaves. This recipe has turned our pizza nights into a fun and delicious family activity, creating memories one cheesy slice at a time.
Why This Pizza Bianca?
- Cheese Lovers’ Dream: Loaded with three types of cheese, this pizza is a creamy, cheesy delight.
- Rich Flavor Profile: The combination of garlic-infused ricotta, gooey mozzarella, and sharp Pecorino Romano creates a perfect harmony of flavors.
- Easy and Fun to Make: With simple steps and minimal ingredients, this pizza is a fun family activity.
- Versatile: Enjoy it as a main dish or pair it with a fresh salad for a complete meal.
Ingredients
- 2 tablespoons (28g / 1 oz) extra virgin olive oil, divided
- 16 ounces (450g) fresh pizza dough (store-bought)
- 2 cups (226g / 8 oz) shredded mozzarella
- 2/3 cup (160g / 5.6 oz) whole milk ricotta cheese
- 1 clove garlic, minced
- 1/8 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 6 leaves fresh basil
- 2 tablespoons (14g / 0.5 oz) Pecorino Romano cheese, grated or finely shredded
Directions
- Remove the pizza dough from the fridge and place 1 tablespoon of olive oil in a medium bowl. Add the pizza dough to the bowl and toss it in the oil. Let it sit at room temperature for 1 hour to warm up and expand.
- Preheat your oven to 450°F (232°C). In a small bowl, mix the ricotta cheese with minced garlic, red pepper flakes, and salt. Set aside.
- Punch down the dough with your fist to remove air bubbles. Place the pizza dough on a large baking sheet and spread it with your fingers until it’s about 1/4 inch (0.6 cm) thick, leaving a slight lip around the edges for the crust.
- Sprinkle the shredded mozzarella evenly over the crust, leaving about an inch (2.5 cm) clear from the edges. Place the ricotta cheese mixture on top in 6 dollops. Distribute the basil leaves evenly over the pizza.
- Sprinkle the Pecorino Romano cheese over the top and drizzle with the remaining tablespoon of olive oil.
- Bake the pizza in the preheated oven for 15 minutes, or until the cheese is bubbling and the crust turns slightly golden brown. Let the pizza cool for 2 minutes before slicing into 8 even pieces. Serve and enjoy!
Notes
- Substitutions: You can substitute the Pecorino Romano with Parmesan if you prefer a milder flavor. For a spicier kick, increase the red pepper flakes.
- Add-Ins: Feel free to add toppings like sautéed mushrooms, spinach, or artichoke hearts for extra flavor.
- Cooking Tips: For an extra crispy crust, place the baking sheet on the lowest oven rack. If you have a pizza stone, preheat it in the oven for even better results.
- Nutritional Information: This pizza is rich in calcium and protein, thanks to the generous amount of cheese. It’s a delicious indulgence that pairs well with a fresh green salad for a balanced meal.
