Irresistible Pizza Bianca: Creamy, Cheesy Delight at Home

This Pizza Bianca features four cheeses for a creamy, indulgent flavor making it the perfect homemade dinner.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 slices

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dough

1 lb Pizza Dough Fresh dough is key for that perfect crust; store-bought fresh dough is a suitable alternative.

For the Garlic Oil

2-3 cloves Garlic Cloves Fresh garlic elevates this pizza; avoid using powdered garlic for the best flavor.
2-3 tbsp Olive Oil Vital for creating the aromatic garlic oil that flavors the crust beautifully; no substitutions necessary.

For the Cheese Mixture

8 oz Whole Milk Mozzarella Creamy and melty, this cheese is essential for a rich bite; low-moisture mozzarella works in a pinch.
4 oz Provolone Cheese Offers a sharp tanginess; fontina cheese can be used if you want a new flavor twist.
4 oz Whole Milk Ricotta This adds richness and creaminess; mascarpone can serve as a luscious alternative.
2 oz Grated Parmesan Cheese Enhances the flavor with salty umami; shredded romano is a tasty substitute.

For the Toppings

1 cup Arugula Adds a peppery freshness as a garnish after baking; spinach is milder but equally delicious.
1 tsp Red Pepper Flakes or Calabrian Chilies Bring heat and depth; feel free to omit for a milder pizza.
1 tsp Flaky Sea Salt Brightens all flavors; kosher or table salt can replace it if needed.
1 tsp Freshly Cracked Pepper Complements the cheeses perfectly, adding a warm spice to each bite.

Optional Crunch

1 tbsp Sesame Seeds Sprinkle these for a delightful crunch; omit if you prefer a simpler crust.

Equipment

Oven
pizza stone
grater
Pizza Peel

Method

Step-by-Step Instructions for Pizza Bianca

Preheat your oven to a sizzling 500ºF (260ºC) with a pizza stone inside for 40–45 minutes.
Finely grate 2-3 garlic cloves before mixing them with olive oil in a small bowl.
Shred the whole milk mozzarella, provolone, and parmesan by hand.
Shape the pizza dough into an 11-12 inch circle on a floured surface.
Place the dough onto a parchment-lined pizza peel and brush with garlic oil.
Top with red pepper flakes, shredded cheese mixture, and dollops of ricotta. Optionally, add sesame seeds.
Bake for 10-15 minutes until the crust is golden-brown and cheese is bubbly.
Garnish with fresh arugula and extra parmesan before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 40mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 400IUVitamin C: 2mgCalcium: 250mgIron: 1.5mg

Notes

For best results, use fresh pizza dough and grate the cheese by hand for optimal melting.

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