Pizza Bianca, or white pizza, has a way of making quiet nights feel special. Without the usual tomato sauce, it lets the creamy ricotta and melted mozzarella shine, while garlic and rosemary add a fragrant warmth that fills the kitchen.
One evening, I pulled this pizza from the oven just as the sky turned a deep shade of twilight. The crust crackled under my fingers, golden and inviting, while the scent of fresh rosemary mingled with roasted garlic, wrapping around me like a soft blanket. The first bite was a revelation—silky ricotta balanced by the gooey mozzarella, with a hint of peppery red flakes sparking a gentle fire on my tongue. It was a quiet celebration of simple ingredients coming together, perfect for those moments when you crave comfort without fuss.
- A delightful alternative to traditional tomato-based pizzas.
- Rich, creamy layers that melt in your mouth.
- Bright herbal notes from fresh rosemary and garlic.
- Quick to prepare, ideal for weeknight dinners or impromptu gatherings.
- Versatile enough to pair with a light salad or enjoy on its own.
If you’ve ever hesitated to try a white pizza, this one’s a gentle introduction—balanced, flavorful, and surprisingly comforting.
PrintPizza Bianca (White Pizza)
Pizza Bianca, or White Pizza, is a delicious Italian-style pizza made without tomato sauce. This version features a crispy crust topped with a blend of creamy ricotta, mozzarella, garlic, and fresh rosemary, offering a flavorful and comforting alternative to traditional red sauce pizzas.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
1 ball (about 12 ounces) pizza dough, at room temperature
2 tablespoons olive oil, divided
3 cloves garlic, minced
1 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh rosemary, finely chopped
1/4 teaspoon red pepper flakes (optional)
1 tablespoon grated Parmesan cheese
Instructions
Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
On a lightly floured surface, roll out the pizza dough into a 12-inch circle.
Transfer the rolled dough onto a piece of parchment paper or a pizza peel dusted with flour or cornmeal.
Brush 1 tablespoon of olive oil evenly over the surface of the dough.
In a small bowl, combine the ricotta cheese, minced garlic, salt, and black pepper. Spread this mixture evenly over the dough, leaving about 1/2 inch border around the edges.
Sprinkle the shredded mozzarella cheese evenly over the ricotta layer.
Scatter the chopped fresh rosemary evenly on top of the cheese.
Drizzle the remaining 1 tablespoon of olive oil over the pizza.
If desired, sprinkle red pepper flakes for a bit of heat.
Carefully transfer the pizza (with parchment paper if used) onto the preheated pizza stone or baking sheet.
Bake for 12 to 15 minutes, or until the crust is golden and the cheese is melted and bubbly.
Remove the pizza from the oven and immediately sprinkle the grated Parmesan cheese on top.
Let the pizza cool for 2 to 3 minutes before slicing and serving.
FAQ
Can I make Pizza Bianca ahead of time?
Yes, you can prepare the dough and cheese mixture in advance. Just assemble and bake when you’re ready for a fresh, crispy pizza.
What if I don’t have fresh rosemary?
Dried rosemary works in a pinch, but fresh really makes a difference with its bright, piney aroma.
Is red pepper flakes necessary?
Not at all. They add a subtle kick, but the pizza is delicious even without them.
How do I keep the crust crispy when reheating?
Reheat in a preheated oven rather than a microwave to maintain that satisfying crunch.
Give this Pizza Bianca a try next time you want a comforting, easy-to-make dinner that feels a bit special. You might find it becoming a quiet favorite in your kitchen.