Pizza bianca — white pizza — forgoes tomato entirely in favor of ricotta, mozzarella, roasted garlic, and olive oil. Roman al taglio versions are olive-oil rich and salt-forward; American adaptations often add spinach or caramelized onion.
White base (per pizza)
- 120 g whole-milk ricotta
- 100 g shredded mozzarella
- 2 cloves roasted garlic, mashed
- 15 ml extra virgin olive oil
- 30 g grated Pecorino Romano
- Fresh rosemary or thyme
- Black pepper and flaky salt
Assemble without sauce
Stretch dough and brush olive oil across the surface — no tomato layer. Dollop ricotta in small heaps, sprinkle mozzarella and Pecorino, distribute roasted garlic. Less topping density than red pizzas; white pizza should taste clean, not heavy.
Bake and finish
Bake at 500°F for eight to ten minutes until golden. Finish with fresh herbs, cracked pepper, and a final olive oil drizzle. A squeeze of lemon over spinach bianca variations brightens the richness.