Recipe: Pizza Bianca
Serves 4 | Prep Time 30 minutes | Resting Time: 1 to two hours | Cooking Time 4 to 6 minutes
- 1 pound pizza dough. Find the recipe in this website here
- 0.50 cup olive oil
- 4 cup arugula
- 1 tbsp champagne vinegar (other vinegars can work also)
- 2 tsp olive oil
- 1 tsp salt and pepper
- 1 cup Ricotta
- 2 tbsp butter
- 2 tbsp all purpose flour
- 2 cups whole milk
- 1 tsp ground nutmeg
- parmesan cheese shredded
- 8 slices low moisture mozzarella
- 1/2 cup shredded gruyere
- Place a pizza stone or a pizza steel in the oven and preheat to 525 degrees, for at least an hour to an hour and a half. It is very important that the stone or steel absorb as much heat as possible.
- Prepare the bechamel: melt 2 tbsp butter and add flour and whisk to remove any lumps. Add milk and heat up, stirring often until the sauce thickens. Add parmesan, allow it to melt, and taste for salt. Adjust if needed. Add nutmeg to taste and set aside.
- Prep your work table with the bechamel and the other cheeses..This is an important step, as it will enable you to work quickly. Once the dough is on the pizza peel you need to be swift while laying the toppings, as the pizza might stick as it hydrates and gets moist again in the bottom.
- Flour a pizza peel lightly. Stretch the dough and place on the peel.
- Spread the bechamel, then cheeses in this order.
- Make sure the pizza slides easily on the peel using a jerking motion. Lower yourself to the level of your oven rack and making sure the peel is totally horizontal, slide it directly on the stone or steel by making short but purposeful jerky movements.
- Bake until the crust browns and the cheese is bubbly.
- While the pizza is in the oven, dress your arugula with a healthy dose of champagne vinegar, plus oil and salt.
- As soon as the pizza is out of the oven place it on your cutting board and while still spread the arugula salad evenly.
- Sprinkle ricotta here and there making sure that when you cut it every slice will get at least a little bit.
Making your own pizza is really fun and almost magical. No matter how many times I do it I am always fascinated by the process: starting with ingredients and transforming them into this dough that is alive, learning the nuances and details that will lead to success. Once you learn the basics you can play with the ingredients to your heart’s content
Pizza Bianca translates literally to White Pizza. Variations on this theme are endless, and can include even using no cheese at all!
Learn to make this and much more during our cooking class: