Pizza Bianca
Ingredients
- 1 lb pizza dough, room temperature
- 4 oz whole milk ricotta, room temperature
- 3 oz fresh mozzarella, torn into small pieces
- 2 oz aged Pecorino Romano, finely grated
- 3 tbsp extra virgin olive oil, divided
- 4 cloves garlic, thinly sliced
- 2 tsp fresh rosemary leaves
- 1 tsp fresh thyme leaves
- 1/2 tsp Maldon sea salt
- 1/4 tsp freshly cracked black pepper
- Cornmeal for dusting
- 1/4 cup whole milk
Instructions
- Preheat oven to 475°F for 30 minutes with a pizza stone or steel on the middle rack.
- Stretch dough into a 12-inch round on a cornmeal-dusted peel, working gently to avoid deflating. Create a slight lip around the edge.
- In a small bowl, whisk ricotta with 2 tbsp olive oil, 2 tbsp milk, 1/4 tsp salt, and black pepper until smooth and spreadable.
- Distribute ricotta mixture evenly across dough, leaving a 1/2-inch border. Scatter mozzarella pieces and most of the Pecorino Romano over the ricotta.
- Heat 1 tbsp olive oil in a small pan over medium heat. Add sliced garlic and cook for 1 minute until fragrant but not brown. Add rosemary and thyme, cooking 30 seconds more. Drizzle infused oil across the pizza.
- Transfer pizza to preheated stone and bake for 12-15 minutes until the crust is golden brown and the cheeses are melted and slightly bubbling at the edges.
- Remove from oven and immediately top with remaining Pecorino Romano and a pinch of fleur de sel. Let rest 2 minutes before slicing.
- Cut into 4 large slices and serve immediately while the ricotta is warm and creamy.
Inspired by Daniele Uditi’s winning pizza bianca. This is a plausible recreation, not the chef’s original recipe.