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

By
published
in Advice
Pizza Bianco
(Image credit: Jonathan Gregson)

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.

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

Pizza bianco

(Image credit: Jonathan Gregson)
  1. 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.
  2. 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.
  3. Dot spoonfuls of ricotta and pieces of mozzarella all over the surface, scatter with chilli and spring onion and season with salt and pepper.
  4. Remove the pre-heated tray or stone from the oven an place the pizza on the sheet.
  5. 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.
  6. 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?

Alice Hart
Food Writer

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.