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Gallery Pizza Bianca Credit: Petrina Tinslay Recipe Summary prep: 10 mins total: 25 mins Servings: 4
Ingredients Ingredient Checklist 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)
Cook’s Notes Serve slices of this white pizza with an extra sprinkle of Parmesan, if you like.
Gallery Pizza Bianca Credit: Petrina Tinslay
Recipe Summary prep: 10 mins total: 25 mins Servings: 4
Gallery
Pizza Bianca Credit: Petrina Tinslay
Pizza Bianca
Credit: Petrina Tinslay
Pizza Bianca
Recipe Summary prep: 10 mins total: 25 mins Servings: 4
Recipe Summary
prep: 10 mins total: 25 mins
Servings: 4
prep: 10 mins
total: 25 mins
prep:
10 mins
total:
25 mins
Servings: 4
4
Ingredients
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 Notes Serve slices of this white pizza with an extra sprinkle of Parmesan, if you like.
Cook’s Notes
Serve slices of this white pizza with an extra sprinkle of Parmesan, if you like.
Reviews (4)
Add Rating & Review 31 Ratings 5 star values: 10 4 star values: 3 3 star values: 10 2 star values: 5 1 star values: 3
Reviews (4)
Add Rating & Review 31 Ratings 5 star values: 10 4 star values: 3 3 star values: 10 2 star values: 5 1 star values: 3
Add Rating & Review
31 Ratings 5 star values: 10 4 star values: 3 3 star values: 10 2 star values: 5 1 star values: 3
31 Ratings 5 star values: 10 4 star values: 3 3 star values: 10 2 star values: 5 1 star values: 3
31 Ratings 5 star values: 10 4 star values: 3 3 star values: 10 2 star values: 5 1 star values: 3
5 star values: 10 4 star values: 3 3 star values: 10 2 star values: 5 1 star values: 3
Martha Stewart Member Rating: 2 stars 04/12/2019 I've made cauliflower crust pizza before, and it was not nearly as labor intensive as this recipe. In addition, the taste was quite bland with the ricotta base. I won't make this again and don't even know if I will eat the rest. Martha Stewart Member Rating: Unrated 10/25/2011 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. Martha Stewart Member Rating: Unrated 10/24/2011 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! Martha Stewart Member Rating: Unrated 06/27/2011 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!Martha Stewart Member
Rating: 2 stars 04/12/2019
I’ve made cauliflower crust pizza before, and it was not nearly as labor intensive as this recipe. In addition, the taste was quite bland with the ricotta base. I won’t make this again and don’t even know if I will eat the rest.
Rating: 2 stars
Rating: Unrated 10/25/2011
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.
Rating: Unrated
Rating: Unrated 10/24/2011
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!
Rating: Unrated 06/27/2011
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!
All Reviews for Pizza Bianca
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pizza Bianca
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
