Description
This delicious Pizza Bianca, or white pizza, combines a crisp, golden crust with creamy ricotta, mozzarella, and a hint of garlic and red pepper for a subtle kick. Finished with fresh basil and Pecorino Romano cheese, this easy-to-make pizza is perfect for a family meal or entertaining guests.
Ingredients
Pizza Dough and Oil
- 2 tablespoons extra virgin olive oil (divided)
- 16 ounces fresh pizza dough (store-bought)
Cheese and Toppings
- 2 cups shredded mozzarella cheese
- 2/3 cup whole milk ricotta cheese
- 1 clove garlic, minced
- 1/8 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 6 leaves fresh basil
- 2 tablespoons Pecorino Romano cheese, grated or finely shredded
Instructions
- Warm and Prepare the Dough: Remove the pizza dough from the refrigerator. Place 1 tablespoon of extra virgin olive oil into a medium bowl, add the dough, and toss it in the oil to coat. Let the dough sit at room temperature for 1 hour to warm and rise, helping develop flavor and elasticity.
- Preheat Oven and Prepare Ricotta Mixture: Preheat your oven to 450°F (232°C). In a small bowl, combine the ricotta cheese with minced garlic, red pepper flakes, and salt to infuse the cheese with flavor. Set this mixture aside while the dough rests.
- Shape Dough and Add Toppings: Punch down the dough to release any air bubbles. Place it on a large baking sheet and spread out with your fingers until about 1/4 inch thick, leaving a slight lip around the edge for the crust. Evenly sprinkle the shredded mozzarella over the dough, leaving approximately one inch of the edges bare. Spoon the ricotta mixture on top in six dollops. Scatter fresh basil leaves over the pizza, then finish with grated Pecorino Romano cheese and a drizzle of the remaining 1 tablespoon olive oil.
- Bake the Pizza: Place the pizza in the preheated oven and bake for 15 minutes or until the cheese is bubbly and the crust has turned a subtle golden brown.
- Cool and Serve: Remove the pizza from the oven and let it cool for 2 minutes to allow flavors to settle. Slice into 8 even pieces and serve warm.
Notes
- Allowing the dough to rest and warm up at room temperature helps it rise and become easier to handle.
- You can substitute fresh mozzarella for shredded mozzarella, but be sure to drain excess moisture to prevent a soggy crust.
- Adjust the amount of red pepper flakes based on your spice preference.
- If you do not have Pecorino Romano cheese, Parmesan can be used as an alternative.
- Using a baking sheet instead of a pizza stone keeps the recipe accessible for home cooks without special equipment.
- Prep Time: 1 hour 10 minutes
- Cook Time: 15 minutes
- Category: Pizza
- Method: Baking
- Cuisine: Italian
