Pizza Bianca
Indulge in the creamy, cheesy perfection of Pizza Bianca, a rustic Italian white pizza that’s rich in flavor and irresistibly simple. Boasting a golden, crisp crust brushed with aromatic olive oil and garlic, this recipe layers shredded mozzarella, dollops of creamy ricotta, and a sprinkle of nutty Parmesan to create a luscious cheese medley. Fresh rosemary adds a fragrant herbal note, while salt and black pepper tie everything together. Ready in under 30 minutes, this no-sauce pizza is a must-try for cheese lovers and perfect for any occasion, from weeknight dinners to casual gatherings. Serve it hot from the oven with a light salad or a glass of crisp white wine, and savor every bite of this Italian classic.
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Recipe Information
Ingredients
- 1 ball (about 12-16 oz) Pizza dough
- 2 tablespoons Olive oil
- 2 cloves (minced) Garlic
- 1 cup (shredded) Mozzarella cheese
- 1 cup Ricotta cheese
- 0.25 cup (grated) Parmesan cheese
- 1 teaspoon (chopped) Fresh rosemary
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon (for dusting the surface) All-purpose flour
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet in the oven to heat up.
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.
Brush the rolled-out dough with olive oil, leaving a small border around the edges for the crust.
Sprinkle the minced garlic evenly over the surface of the dough.
Spread the shredded mozzarella cheese over the dough, followed by dollops of ricotta cheese spaced evenly across the pizza.
Sprinkle the grated Parmesan cheese on top, followed by the chopped fresh rosemary.
Season the pizza with salt and black pepper to taste.
Carefully transfer the pizza (on the parchment paper) onto the preheated pizza stone or baking sheet.
Bake for 10-12 minutes, or until the crust is golden-brown and the cheese is bubbling.
Remove the pizza from the oven and allow it to cool for 2-3 minutes before slicing and serving.
Nutrition Facts
Calories |
1994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 238 mg | 80% | |
| Sodium | 3821 mg | 166% | |
| Total Carbohydrate | 181.7 g | 66% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 3.5 g | ||
| Protein | 96.8 g | 194% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1406 mg | 108% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 854 mg | 18% | |
*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.
