It’s totally not a secret that our entire family LOVES pizza. We can’t get enough of the stuff. I have really enjoyed making homemade pizza lately. So when Megan was visiting and suggested that we make this Pizza Bianca, I jumped at the chance.
I love using a pizza stone, it’s the best way to get that pizzeria crust at home. The three cheeses on this pie are a lovely complement to the peppery arugula and crisp crust. Next time I make this I will add more garlic – we love garlic and thought it could use more. I will warn you though, my husband took one look at this and asked why there was salad on his pizza…I knew that would be his reaction. Even though he didn’t consider it ‘guy’ food, he still said it was delicious!
Pizza Bianca
by Becca {Crumbs and Chaos}
Ingredients
- 1 lb. PIZZA DOUGH (store bought or make your own)
- 1/2 cup WHOLE MILK RICOTTA CHEESE
- 1 Tablespoon plus 1 teaspoon EXTRA VIRGIN OLIVE OIL
- 1 GARLIC CLOVE, minced (use more if you love garlic)
- SALT & PEPPER
- 1 1/2 cups SHREDDED MOZZARELLA CHEESE
- 1/3 cup GRATED PARMESAN
- 2 oz. BABY ARUGULA
Instructions
Preheat oven with pizza stone inside to 475°. Roll out pizza dough to about 13 inches wide.
In a small bowl, combine ricotta, garlic, 1 Tablespoon oil. Season to taste with salt and pepper. Spread cheese mixture on dough. Cover with mozzarella and parmesan cheese.
Bake 12-14 minutes until crust is golden and cheese is bubbly. Toss arugula with 1 teaspoon of oil. Top pizza with arugula and cut into slices.
We LOVE making homemade pizza on our stone, and I’m always looking for fun twists on traditional-style pizza. I love, love, LOVE that you used arugala on this–one of my very fave pizza toppings. YUM!
We make homemade pizza every week. This looks awesome!
When it comes to pizza – no need to convince me.
We looooooooooove pizza
I like the baby arugula addition
Oooh … so delicious!