The Best Pizza Bianca (White Pizza) – The BEST white pizza you will ever make! Made with store-bought dough, shredded mozzarella cheese, ricotta cheese, and Pecorino Romano cheese, this pizza is super simple to make and will be best addition to your weeknight dinners.
Sometimes a recipe turns out exactly as you expected. Other times, you decide to go in another direction. Today’s recipe is one of the those latter times.
I originally developed this recipe so I could showcase my new-found love of Burrata cheese. Burrata cheese is similar to fresh mozzarella, but wayyyy creamier. It has changed my world forever and I want to shout my love of it from the rooftops.
But as I was making this pizza, I quickly realized that I already had too much going on with the ricotta, shredded mozzarella, and Pecorino Romano cheese, so there really was no room left to add slices of fresh Burrata cheese. So I just left it at that.
My missteps turned out to be a HUGE success because this pizza was absolutely out. of. this. world! Chewy, yet crispy crust, and a combination of three of the best Italian cheeses?! It’s no surprise that this pizza is this amazing! But sadly, I’ll have to wait for another time to share my love of Burrata cheese with you. Stay tuned!
Here you have the BEST pizza bianca that I’ve ever had:
If you haven’t had pizza bianca before, it’s also known as white pizza. Does that sound more familiar? White pizza is simply a pizza without any sauce – yes, that also means absolutely no WHITE sauce. I have tried some white pizzas that use an alfredo-type white sauce and they are simply too rich. So don’t expect any of that on this pizza.
If the thought of having a pizza with no sauce sounds insane to you, don’t leave yet! I promise you’ll be more open to the idea after you learn more.
So what makes this pizza so amazing? Let’s break it down.
First we have the perfect combination of cheeses:
- Structure from the shredded mozzarella – the way this cheese melts together in one cohesive piece, while still super gooey, is exactly the reason why we don’t need sauce on this pizza. I promise you won’t miss it!
- Creaminess from the ricotta – if you’re like me, those pockets of creamy ricotta cheese are my favorite parts of gourmet pizzas. There just ain’t anything like warm, creamy ricotta. Excuse me while I start drooling.
- Bold flavor from the Pecorino Romano – Mozzarella and ricotta have mild flavors so I sprinkle on some Pecorino Romano cheese to add some more bite. Pecorino Romano looks like Parmesan but it’s a little tangier and saltier. So that’s why I think it’s the best choice for this pizza.
To add a little bit of freshness, I drizzle a little extra-virgin olive oil on top and place a few fresh basil leaves around, which also adds the perfect amount of color.
Side note: I just began growing my own fresh basil in my “garden” – which is just basil right now – and it’s so amazing! I love having it on hand to use in any and everything. I’m hoping to add mint, thyme, and rosemary plants to truly turn this area in to a real garden. If you have any tips about growing these, send them my way!
Ok guys – this recipe is basically fool-proof. You’re not making the dough so the hard part is gone! But just in case you’re a little nervous about trying this recipe, here are a few tips to help you out:
- When buying store-bought pizza dough, you’ll usually find it in the bakery refrigerators. If you haven’t tried rolling cold dough before, it’s impossible! Therefore, before you plan to make this pizza, place it in a medium bowl with some olive oil (this keeps it from sticking to the bowl AND gives the dough a crispy crust when baking) and coat the dough evenly. Let it sit on the counter for an hour or two to help it get to room temperature. Now, it’s ready for use and will be super easy to roll into a pizza round.
- Like I always say, don’t buy your cheese pre-shredded! There are additives in shredded cheese to keep it from clumping together, which also keeps it from melting nicely. Therefore, I always shred my own cheese. They sell blocks of mozzarella in the cheese section – but don’t use fresh mozzarella since it will be impossible to shred (too soft). I used this kind from Polly-O, but any brand is perfectly fine.
- Let the pizza cool for a few minutes before slicing and serving. Otherwise, you’ll have a huge mess and the toppings could slide off.
There you have it – the BEST pizza bianca you will ever have! Let me know what you think in the comments below!
Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!
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