The Best Pizza Bianca (White Pizza)
This recipe crafts a delightful Pizza Bianca, or white pizza, featuring a rich, creamy ricotta base infused with garlic and red pepper flakes. Topped with melted mozzarella, fresh basil, and a sprinkle of Pecorino Romano, it offers a flavorful alternative to traditional tomato-based pizzas, perfect for a satisfying meal.
Equipment
- 1 Pizza Stone or Baking Sheet Essential for a crisp crust
- 1 Mixing Bowl (small) For combining ricotta mixture
- 1 Spatula or Spoon For spreading ricotta
- 1 Pizza Cutter For easy slicing
- 1 Grater For Pecorino Romano, if not pre-grated
Ingredients
Main
- 2 tablespoons extra virgin olive oil divided
- 16 ounces fresh pizza dough store-bought
- 2 cups shredded mozzarella
- 2/3 cup ricotta cheese whole milk
- 1 clove garlic minced
- 1/8 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 6 leaves fresh basil
- 2 tablespoons pecorino romano cheese grated or finely shredded
Instructions
- Preheat your oven to the highest temperature setting, typically 450-500°F (232-260°C), with a pizza stone or baking sheet inside to get it thoroughly hot.
- In a small bowl, combine the ricotta cheese, minced garlic, red pepper flakes, and salt. Mix well until everything is evenly incorporated.
- On a lightly floured surface, stretch or roll out the pizza dough to your desired thickness and shape. Carefully transfer it to a piece of parchment paper or a lightly floured pizza peel.
- Drizzle 1 tablespoon of extra virgin olive oil over the prepared pizza dough, brushing it lightly to coat the surface evenly.
- Evenly spread the ricotta mixture over the olive-oiled dough, leaving a small border for the crust.
- Generously sprinkle the shredded mozzarella cheese over the ricotta layer.
- Carefully slide the pizza (on parchment paper if used, or directly from the peel) onto the preheated pizza stone or baking sheet in the oven.
- Bake for 10-15 minutes, or until the crust is golden brown and the cheese is melted, bubbly, and slightly browned in spots.
- Remove the pizza from the oven. Immediately scatter the fresh basil leaves and grated Pecorino Romano cheese over the hot pizza.
- Drizzle with the remaining 1 tablespoon of extra virgin olive oil, then let it rest for a few minutes before slicing and serving.
Notes
Ensure your pizza dough is at room temperature for easier handling and a better rise. If using fresh mozzarella, pat it dry to prevent excess moisture, which can lead to a soggy crust. For an elevated flavor, consider draining the ricotta briefly to avoid a watery pizza and mixing in a pinch of fresh lemon zest with the garlic. Always add fresh basil after baking to preserve its vibrant color and delicate aroma. Don't overcrowd the pizza; a thin, even layer of toppings ensures proper cooking and a crisp crust. A final drizzle of high-quality extra virgin olive oil after baking enhances richness and shine.