There’s something uniquely satisfying about a pizza that doesn’t rely on tomato sauce to deliver flavor. Pizza Bianca, or White Pizza, brings a fresh twist with its golden crust and a luscious blend of ricotta, mozzarella, and Parmesan cheeses, all kissed by garlic and olive oil. It’s the kind of meal that feels both indulgent and comforting, perfect for those evenings when you want to unwind without fuss.
I still remember the first time I baked this pizza. The scent of garlic sizzling gently in olive oil filled the kitchen, mingling with the delicate fragrance of fresh rosemary. As the cheese melted into creamy pools and the crust turned a perfect golden brown, I couldn’t wait to pull it from the oven. The first bite was a joyful surprise—the crisp edges gave way to a soft, cheesy center, each mouthful rich with flavor but never heavy. It was the kind of dinner that invited conversation, laughter, and a little bit of slow savoring.
- Rich, creamy cheeses create a melt-in-your-mouth experience.
- Garlic and rosemary add aromatic layers without overpowering.
- The crispy crust balances soft toppings for satisfying crunch.
- Quick prep and bake time make it ideal for weeknight dinners.
- Versatile enough to pair with a simple salad or enjoy solo.
Worried it might be too rich? The fresh rosemary and a light drizzle of olive oil keep it bright, so every slice feels balanced and fresh.
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Pizza Bianca (White Pizza)
- Total Time: 35 minutes
- Yield: 4 1x
Description
Pizza Bianca, or White Pizza, is a delicious Italian-style pizza that skips the traditional tomato sauce in favor of a flavorful blend of olive oil, garlic, and cheeses. This recipe yields a crispy, golden crust topped with creamy ricotta, mozzarella, and Parmesan cheeses, finished with fresh rosemary for an aromatic touch.
Ingredients
1 ball (about 12 ounces) pizza dough, at room temperature
2 tablespoons extra virgin olive oil, divided
2 cloves garlic, minced
1/2 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon fresh rosemary, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Instructions
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat.
On a lightly floured surface, roll out the pizza dough into a 12-inch circle.
Transfer the dough to a piece of parchment paper for easy handling.
In a small bowl, combine 1 tablespoon of olive oil and the minced garlic.
Brush the garlic olive oil evenly over the surface of the dough, leaving a small border around the edges.
Spread the ricotta cheese evenly over the dough, followed by the shredded mozzarella cheese.
Sprinkle the grated Parmesan cheese evenly on top.
Scatter the chopped fresh rosemary over the cheeses.
Season the pizza with kosher salt and freshly ground black pepper.
Drizzle the remaining 1 tablespoon of olive oil over the top.
Carefully slide the pizza (with the parchment paper) onto the preheated pizza stone or a baking sheet.
Bake for 12 to 15 minutes, or until the crust is golden and the cheeses are bubbly and slightly browned.
Remove the pizza from the oven and let it cool for 3 to 5 minutes before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
FAQ
Can I make this pizza ahead of time?
Yes. Prepare the dough and toppings separately, then assemble and bake when ready. Leftovers keep well in the fridge for up to three days.
What if I don’t have fresh rosemary?
Dried rosemary works too, but use sparingly to avoid bitterness. Fresh herbs really bring out the best aroma.
Is Pizza Bianca suitable for a light dinner?
Absolutely. The combination of cheeses and herbs is rich but not heavy, especially when paired with veggies or a crisp green salad.
Can I add other toppings?
Feel free to experiment with mushrooms, spinach, or prosciutto for added texture and flavor.
Give this Pizza Bianca a try the next time you crave something comforting yet different. Your taste buds will thank you.