📝 About This Recipe
Ditch the tomato sauce for this luxurious, golden-crusted masterpiece that celebrates the rich, creamy harmony of premium cheeses and aromatic garlic oil. This Pizza Bianca features a chewy, airy crust topped with a velvety ricotta base, melty mozzarella, and a sharp punch of Pecorino Romano. Finished with fresh herbs and a drizzle of hot honey, it’s a sophisticated take on the fast-food classic that delivers a perfect balance of savory, salty, and sweet notes.
🥗 Ingredients
The Dough
- 1 pound Pizza Dough (store-bought or homemade, at room temperature)
- 1/4 cup All-purpose flour (for dusting the work surface)
- 1 tablespoon Cornmeal (for the pizza stone or baking sheet)
The Garlic Infusion
- 3 tablespoons Extra virgin olive oil (high quality)
- 4 cloves Garlic (minced very finely)
- 1/2 teaspoon Red pepper flakes (adjust for desired heat)
The Cheese Blend
- 1 cup Whole milk ricotta cheese (drained of excess moisture)
- 2 cups Low-moisture mozzarella cheese (freshly shredded)
- 1/3 cup Pecorino Romano cheese (finely grated)
- 1 teaspoon Fresh lemon zest (to brighten the ricotta)
Finishing Touches
- 1 teaspoon Fresh rosemary (finely chopped)
- 6-8 pieces Fresh basil leaves (torn or chiffonade)
- 1/2 teaspoon Sea salt (flaky variety preferred)
- 1 tablespoon Hot honey (optional drizzle for serving)
👨🍳 Instructions
-
1
Place a pizza stone or an inverted heavy baking sheet on the middle rack of your oven and preheat to 500°F (260°C). Let it heat for at least 30-45 minutes before baking.
-
2
In a small saucepan over low heat, combine the olive oil, minced garlic, and red pepper flakes. Heat for 3-4 minutes until the garlic is fragrant but not browned, then remove from heat and set aside to cool.
-
3
In a medium bowl, whisk together the ricotta cheese, lemon zest, half of the chopped rosemary, and a pinch of salt until smooth and aerated.
-
4
On a lightly floured surface, gently stretch the pizza dough into a 12-inch circle. If the dough snaps back, let it rest for 5 minutes and try again.
-
5
Dust a pizza peel or a piece of parchment paper with cornmeal and carefully transfer the stretched dough onto it.
-
6
Using a pastry brush, generously coat the entire surface of the dough with the infused garlic oil, leaving a 1-inch border for the crust.
-
7
Spread the shredded mozzarella evenly over the oil-brushed dough.
-
8
Dollop small spoonfuls of the ricotta mixture over the mozzarella, spacing them out evenly so every slice gets a creamy pocket.
-
9
Sprinkle the Pecorino Romano and the remaining rosemary over the top of the pizza.
-
10
Carefully slide the pizza (with the parchment if using) onto the preheated stone or baking sheet in the oven.
-
11
Bake for 10-12 minutes, or until the crust is deeply golden brown and the cheese is bubbling and starting to char in spots.
-
12
Remove from the oven and let rest for 2-3 minutes to allow the cheese to set slightly.
-
13
Garnish with fresh basil leaves, a sprinkle of flaky sea salt, and an optional drizzle of hot honey for a sweet-heat finish.
-
14
Slice into wedges and serve immediately while the crust is crisp and the cheese is molten.
💡 Chef's Tips
Always use room temperature dough; cold dough will bubble unevenly and be difficult to stretch. Avoid pre-shredded cheese in bags as they contain anti-caking agents that prevent a smooth melt. If you don't have a pizza stone, use the back of a preheated cookie sheet for a crispier bottom crust. Don't over-top the center of the pizza, or the weight will make the crust soggy and difficult to slide into the oven. For a smoky flavor, try substituting half of the mozzarella with smoked provolone.
🍽️ Serving Suggestions
Pair with a crisp, chilled Pinot Grigio or a hoppy West Coast IPA to cut through the richness of the cheese. Serve alongside a simple arugula salad with lemon vinaigrette to add a peppery, fresh contrast. A side of warm marinara sauce is great for those who still crave a little tomato for dipping the crust. Enjoy as a decadent appetizer or as a main course for a cozy 'Pizza Night' at home.