Recipe
White Pizza (Bianca)
Leave off the tomato and a whole new pizza opens up. A bianca is all about creamy, savoury, garlicky flavour — ricotta and mozzarella, a little garlic oil, and something aromatic like rosemary. It's rich, so keep it simple and don't overload it.
Ingredients (per pizza)
- 1 sourdough base
- 60g mozzarella, torn and drained
- 60g ricotta, dotted
- 1 garlic clove in a little olive oil, a sprig of rosemary
- Parmesan, black pepper, sea salt
Method
- Stretch the base and brush lightly with the garlic oil.
- Scatter the mozzarella, then dot the ricotta in spoonfuls. Add a few small rosemary sprigs.
- Bake at 250°C+ until the crust is charred and the cheese is golden, 6–8 minutes.
- Finish with grated parmesan, black pepper and a pinch of salt.
A squeeze of lemon or a handful of rocket at the end cuts the richness beautifully — a white pizza always wants something fresh against it.