White pizza, or pizza bianca, is simply pizza without tomato sauce—and, in this instance, with an inspired and noteworthy dollop of ricotta.
This subtly flavored white pizza is what author Jamie Geller refers to as “dressed down.” Her words. Forgive us, but those of us who delight in simpler pleasures consider plain white pizza plenty dressed up. Spiffy, in fact. Still, for those of you who prefer to be knocked giddy with flavor, you may wish to strew this pizza with sautéed garlic and fresh torn basil leaves (as the author suggests), hot chile flakes, or any of countless other strew-ons suggested by our recipe testers in the comments below the recipe. Suit yourself. Originally published March 3, 2014.–Renee Schettler Rossi
White Pizza Wine Pairing
One last word of wisdom from the author. Geller posits, “Never thought of Champagne with pizza? Think again.” We couldn’t agree more. And almost any sparkling wine—not just the pricey French stuff—will do.
- Quick Glance
- 15 M
- 25 M
- Makes two 10-inch pizzas
Special Equipment: Baking stones (optional), but worth it
- Finely ground cornmeal, for the baking sheet
- 1 pound pizza dough
- All-purpose flour, for the work surface
- 3 tablespoons extra-virgin olive oil, plus more for drizzling (optional)
- 1/2 teaspoon kosher salt
- 1 1/2 cups shredded mozzarella
- 1 cup ricotta
- Coarse sea salt (optional)
- 1. Preheat the oven to 450°F (232°C). Lightly sprinkle 2 pizza stones or baking sheets with a dusting of cornmeal.
- 2. Separate the pizza dough into 2 equal pieces. On a lightly floured work surface, roll out each piece of dough, then transfer it to a prepared pizza stone or baking sheet. Drizzle each dough round with 1 1/2 tablespoons olive oil and sprinkle with 1/4 teaspoon salt. Top each with 3/4 cup shredded mozzarella and dot all over with 1/2 cup ricotta (about 10 dollops per pizza). Bake for 8 to 10 minutes, rotating the pans once halfway through baking.
- 3. Finish with a sprinkle of sea salt and an additional drizzle of olive oil, if desired.
Blue Cheese, Pear, and Arugula Pizza Variation
- Instead of drizzling the dough directly with olive oil, first arrange 2 unpeeled, cored, and very thinly sliced pears on the dough, leaving a 1/2-inch border all around. Then drizzle with the olive oil and sprinkle with salt and freshly ground black pepper to taste. Bake until the crust is just starting to turn golden brown, about 10 minutes. Sprinkle 2/3 cup crumbled blue cheese over the pears and scatter 1/2 to 1 cup baby arugula over the top. Drizzle with more olive oil, if desired. Serve immediately.