Pizza Bianca Recipe

Name: Pizza Bianca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g flour (all purpose); 40 g fresh yeast active dry yeast (or 7g (one sachet); 150 -200 ml water (lukewarm); 1 teaspoon salt; 1 teaspoon sugar (or honey); 250 g ricotta cheese; 1 medium sized courgette (zucchini, in rounds); 2 garlic cloves, minced; 2 tablespoons milk; 1 teaspoon oregano; 1 teaspoon fresh basil leaf (optional); 125 g mozzarella cheese (cubed, shredded or torn); 50 g parmesan cheese (grated); 1 tablespoon olive oil; salt and pepper; 2 tablespoons pine nuts (optional)

Servings: persons

500 g flour (all purpose)
40 g fresh yeast active dry yeast (or 7g (one sachet)
150 -200 ml water (lukewarm)
1 teaspoon salt
1 teaspoon sugar (or honey)
250 g ricotta cheese
1 medium sized courgette (zucchini, in rounds)
2 garlic cloves, minced
2 tablespoons milk
1 teaspoon oregano
1 teaspoon fresh basil leaf (optional)
125 g mozzarella cheese (cubed, shredded or torn)
50 g parmesan cheese (grated)
1 tablespoon olive oil
salt and pepper
2 tablespoons pine nuts (optional)

1
Crust: Transfer flour to a large bowl and stir in 1 teaspoon salt.
2
Form/press a well in the flour and add sugar, yeast (in pieces) and about 50ml lukewarm water. Stir and incorporate flour until paste-like.
3
Transfer to a warm location an let starter dough rise for about 20 minutes (until bubbly).
4
Add rest of water to starter dough and knead until a soft, sleek ball forms.
5
Let rest for another 20 minutes.
6
Cut zucchini in 5mm thick slices and fry, together with minced garlic, in olive oil until golden brown and crispy. Set aside to cool.
7
To soften ricotta, incorporate 2 tablespoons milk and stir. Add salt and pepper to taste (to ricotta).
8
Shape pizza dough as you like it (I usually make 4 small pizze out of the amount of dough) and prick with a fork.
9
Spread ricotta evenly on dough/pizze.
10
Add oregano and fresh basil.
11
Add parmesan and mozzarella.
12
Top with zucchini slices.
13
If using - sprinkle with pine nuts.
14
Bake at 250u00b0C for about 15 minutes.

876

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 500 g flour (all purpose), 40 g fresh yeast active dry yeast (or 7g (one sachet), 150 -200 ml water (lukewarm), 1 teaspoon salt, and more.

Yes, Pizza Bianca falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pizza Bianca

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions