Pizza Bianca, commonly referred to as White Pizza, is a simple sauce-less pizza topped with a combination of fresh Italian cheeses. This recipe has added sun-dried tomatoes and broccoli and is made on a low carb cauliflower crust to give it even more amazing flavor, although any pizza crust can be used. Enjoy a quick and easy pizza night with this recipe for a roman classic, Pizza Bianca.
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You may be wondering, “What is pizza bianca?” and I am here to tell you it is the best, sauce-less pizza pie out there. Pizza bianca is a traditional recipe from Rome, Italy, ensuring it tastes delicious enough to please Italian afficionados, even without the traditional base of red or white sauces.
My vegetarian version is the perfect weeknight meal, which is so simple and fun that you will feel like you’re already enjoying a luxurious weekend. Made using a base of ricotta and mozzarella cheeses, this pizza pie is ultra-creamy, while sweet roasted garlic and savory sundried tomatoes provide tons of flavor.
Pizza bianca shines as the perfect example of simplicity and tradition which is at the heart of Italian cuisine. You can even experiment using different vegetable combinations, like my Spinach and Roasted Garlic Pizza, to top this creamy pie in order to create your own unique pizza bianca.
Why This Recipe Works
It’s easy to make. Once you have your crust ready to go, it only takes a few minutes to assemble your pizza before baking it. This recipe uses just 5 ingredients (plus the crust), as written.
It is incredibly flavorful. The combination of creamy ricotta and mozzarella blend well together. Their mild flavors are elevated by the addition of savory roasted garlic, sweet, tangy sun-dried tomatoes and crunchy broccoli.
You can easily modify this recipe to suit your own taste. Simply swap out the toppings for different ones that you enjoy or try a different crust. You can often find fresh pizza dough in the bakery section of the grocery store, pre-baked crusts near the pizza sauce or frozen pizza crusts in the freezer section.
How To Make A Pizza Bianca
Ingredients
- Pizza Crust: you can use any pizza crust that you like. I use my Cauliflower Pizza Crust recipe to keep this recipe low in carbohydrates, gluten free and to add a ton more flavor to this pizza. This pizza crust is chewy with crispy edges and holds toppings very well.
- Ricotta Cheese: use whole milk ricotta for the best results.
- Mozzarella Cheese: this may be the only time that I say this, but pre-shredded cheese works just fine in this recipe. Mozzarella also helps to hold the ricotta together but melts nicely so that it’s still very creamy.
- Roasted Garlic: you can reference this post on How To Roast Garlic, if you’d like to roast it fresh. You can also substitute raw garlic, but the flavor profile will be slightly different.
- Sun-dried Tomatoes: sliced thin or diced.
- Broccoli: keep the florets as evenly sized as possible. Smaller, bite-size florets are ideal.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Preheat your oven as directed in your pizza crust recipe.
Prepare your pizza crust up to the first bake.
Chef’s Tip: most homemade pizza crusts require 2 bakes. The first allows for most of the bake time needed for the crust and sets the dough so that toppings can be more easily added. The second bake is done to melt the cheese and warm the toppings, as well as finish baking the crust. If you are using a prepared, store-bought crust, follow the directions on the package. It may already be baked once.
Create!
Mash the roasted garlic cloves into a paste. In a medium bowl, combine the ricotta cheese, mozzarella cheese and garlic until well blended. Season lightly with salt and pepper.
Spread the cheese mixture evenly over the pizza crust in a similar fashion as you would pizza sauce.
Top with sun-dried tomatoes and broccoli.
Return the pizza to the oven for 5-7 minutes or until the crust is fully baked and the pizza toppings are hot.
Present!
Cut into 6 slices.
Note: if you are using a different crust, you may get 8 slices instead.
Tips and Techniques
- You can use any crust that you prefer, however, it will change the nutritional information listed.
- Easily modify this recipe with any toppings that you prefer.
- Store leftover pizza in an airtight container in the refrigerator. Eat within 3-4 days.
FAQ’s
Can You Freeze White Pizza?
While you can freeze white pizza, the texture of the cheese may be slightly different once reheated. To freeze, tightly wrap leftover pizza in plastic wrap, then aluminum foil. Consume within 1-2 months for best results.
More Pizza Recipes
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Pizza Bianca (White Pizza) with Sun-dried Tomatoes and Broccoli
Ingredients
- 1 Cauliflower Pizza Crust (or use your own recipe/store bought crusts)
- 6 cloves roasted garlic (see notes)
- 1 1/2 cups ricotta cheese (whole milk)
- 1/2 cup mozzarella cheese (shredded)
- salt and pepper (to taste)
- 1 cup broccoli florets (cut small)
- 1/2 cup sun-dried tomatoes (sliced thin or diced)
Instructions
- Preheat your oven as directed in your pizza crust recipe.
- Prepare your pizza crust up to the first bake. (See notes)
- Mash the roasted garlic cloves into a paste. In a medium bowl, combine the ricotta cheese, mozzarella cheese and garlic until well blended. Season lightly with salt and pepper.
- Spread the cheese mixture evenly over the pizza crust in a similar fashion as you would pizza sauce.
- Top with sun-dried tomatoes and broccoli.
- Return the pizza to the oven for 5-7 minutes or until the crust is fully baked and the pizza toppings are hot.
- Cut into 6 slices and serve warm.
Notes
Tips and Techniques
- You can reference this post on How to Roast Garlic, if you prefer to roast your own. You can also substitute raw garlic, but the flavor profile will be slightly different.
- If you are using a prepared, store-bought crust, follow the directions on the package for baking. It may already be baked once.
- Store leftover pizza in an airtight container in the refrigerator. Use within 3-4 days.
Nutrition
This recipe was originally posted on June 6, 2016. It was updated with new images, step-by-step instructions, tips, techniques, FAQ’s and video in May 2021.
