Description
A creamy and flavorful Pizza Bianca (White Pizza) made with olive oil, garlic, ricotta, mozzarella, and pecorino romano, topped optionally with lemony arugula. A perfect no-tomato pizza alternative.
Ingredients
Dough for one large pizza
2 Tablespoons olive oil
3 cloves garlic, minced
8 oz ball fresh mozzarella, sliced very thinly
1/3 cup ricotta cheese (76g)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1/3 cup freshly grated pecorino romano (33g), or Cabot Parmesan cheese (or Tillamook brand)
Optional Arugula Topping:
2 cups baby arugula greens (40g)
lemon juice
pinch salt and pepper
Instructions
1. Preheat oven to 425°F (220°C).
2. Stretch pizza dough to desired size and shape.
3. Prebake crust on a pizza stone or tray for 5 minutes.
4. Brush baked crust with olive oil and minced garlic.
5. Mix ricotta with salt, pepper, oregano, and thyme.
6. Spread ricotta mixture onto crust in a thin layer.
7. Top with thinly sliced mozzarella and half the pecorino.
8. Bake for 10–15 minutes until cheese is bubbly and golden.
9. Remove from oven and sprinkle remaining pecorino on top.
10. Optional: toss arugula with lemon juice, salt, and pepper, then place on pizza before serving.
Notes
To make ahead, prebake crust and assemble with toppings, then refrigerate up to 2 days.
To reheat, use oven at 375°F (190°C) for 5–8 minutes.
Ricotta mixture can be replaced with white garlic sauce or alfredo for variation.
Best enjoyed fresh, but can be stored in refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: Italian