New Haven Style Garlic and Cheese Pizza Bianca
Experience the bold, flavorful simplicity of New Haven Style Garlic and Cheese Pizza Bianca, a white pizza masterpiece that’s bursting with garlicky goodness and creamy cheese perfection. This thin-crust pizza starts with a hand-stretched dough base, brushed generously with olive oil and layered with finely minced garlic for a fragrant kick. A tantalizing trio of mozzarella, Pecorino Romano, and dollops of creamy ricotta creates a rich, melty cheese blend, while a sprinkle of sea salt and optional red pepper flakes adds just the right touch of seasoning. Baked to golden perfection in a hot oven, this pizza is finished with a drizzle of olive oil and fresh basil leaves for an aromatic, herbaceous flourish. Perfect for pizza enthusiasts seeking a no-sauce option, this New Haven classic delivers a gourmet twist on a minimalist favorite. Whether you're hosting a pizza night or indulging in a solo treat, this recipe is destined to impress!
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Recipe Information
Ingredients
- 1 ball (about 12 ounces) Pizza dough
- 3 tablespoons Olive oil
- 4 cloves, finely minced Garlic
- 1.5 cups, shredded Mozzarella cheese
- 0.5 cups, grated Pecorino Romano cheese
- 0.5 cups Ricotta cheese
- 1 teaspoon Sea salt
- 0.5 teaspoons Crushed red pepper flakes (optional)
- 6 leaves Fresh basil leaves
- 2 tablespoons Semolina flour (or all-purpose flour, for dusting)
Instructions
Preheat your oven to the maximum temperature (usually 500–550°F) for at least 30 minutes. If you have a pizza stone or steel, place it on the middle rack to preheat as well.
Lightly dust a clean surface with semolina or all-purpose flour. Stretch the pizza dough ball into a 12-inch round, ensuring an even thickness throughout.
Transfer the stretched dough to a pizza peel or the back of a baking sheet dusted with semolina flour to prevent sticking.
Brush the surface of the dough generously with 2 tablespoons of olive oil, making sure to reach the edges.
Evenly sprinkle the minced garlic across the dough, ensuring it is well distributed.
Sprinkle the shredded mozzarella cheese over the surface, leaving about 1/2 inch of space around the edges for a crust. Evenly distribute the grated Pecorino Romano cheese on top.
Dollop small spoonfuls of ricotta cheese across the pizza, spacing them out evenly for bursts of creamy texture.
Sprinkle sea salt and crushed red pepper flakes (if using) over the cheese layer.
Carefully slide the pizza onto the preheated pizza stone or steel in the oven. Bake for 10–12 minutes, or until the crust is golden brown and the cheese is bubbling and slightly browned in spots.
Remove the pizza from the oven and transfer it to a cutting board. Drizzle the remaining 1 tablespoon of olive oil over the pizza.
Garnish with fresh basil leaves before slicing and serving. Enjoy your New Haven-style garlic and cheese pizza bianca while hot!
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1378 mg | 60% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 1.1 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 394 mg | 30% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 213 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
