Pizza Bianco
This indulgent twist on a classic pizza that puts cheese front and center is perfect for sharing – no sauce, just pure, creamy indulgence

For this tomato-less pizza, fresh ricotta is the star, so it's worth seeking out the best you can find.
Paired with a crisp base and complementary toppings, this white pizza is a deliciously elegant twist on classic pizza recipes.
One of the simplest, yet tastiest, pizza recipes you'll find.
Ingredients
- About 2 tbsp coarse polenta or cornmeal
- Olive oil, for shaping 2 dough balls (see our best ever pizza dough recipe to make your own) combined and brought to room temperature
- 5.3 oz ricotta cheese, drained
- 1 x 4.4 oz ball buffalo mozzarella, drained and torn into pieces
- 1 red chilli, finely sliced
- 4 spring onions, trimmed and sliced
- Salt and pepper
- 1.8 oz wild rocket leaves
- 1 oz Parmesan, shaved
- Extra virgin olive oil, for drizzling
The Homes & Gardens method
- Preheat the oven to 450°F, gas mark 9, or as hot as your oven will go, and slide a pizza stone or baking sheet on to the base to pre-heat.
- Using oiled hands, gently stretch the dough out into a rectangle, a little large than a sheet of A4. The pizza should have a slightly thicker, 2-3cm border all-around the edge. Leave to prove for 10 minutes.
- Dot spoonfuls of ricotta and pieces of mozzarella all over the surface, scatter with chilli and spring onion and season with salt and pepper.
- Remove the pre-heated tray or stone from the oven an place the pizza on the sheet.
- Slide back on to the base of the oven and cook for 12-15 minutes or until the dough is puffed and gold and the topping is bubbling.
- Finish by scattering with rocket and Parmesan, then drizzle with olive oil and slice into long fingers.
We recommend visiting an Italian deli for artisan-made ricotta with a delicate, creamy texture that elevates the entire dish. If that's not an option, many food stores now stock buffalo ricotta, which offers a richer, tangier flavor than the cow’s milk version and works beautifully here.
And if you're cooking this in a pizza oven, consider your choice based on your favorite features – heat retention, portability, or design: Gozney vs. Solo Stove – which pizza oven is best?
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Alice Hart is a food writer and recipe developer, working across a wide variety of media, from magazines to books. Alice’s recipe books are based on wholesome produce and seasonal eating, and while she takes a balanced approach, using wholefoods and vegetables wherever possible, she also finds joy in an excellent cake. Alice is also invested in sports nutrition and is a Level 3 personal trainer, a seasoned endurance sports competitor and a trained chef.
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