White Pizza (Pizza Bianca)

Jump To Recipe by Cindy @mycountrytable

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Make this White Pizza, with my easy pizza dough recipe, and stop ordering take out pizza. Once you see how easy it is to make, you can have fun changing up the toppings to your liking.

I’ve never been a big fan of pizza, until I finally started making my own. However, after make this white pizza and using my own favorite toppings, and a good pizza dough recipe, I’ve become a pizza fan.

My pizza dough recipe makes enough for two 12-inch pizzas, so I made one white pizza to my liking and one to my husband’s liking. He loves mushrooms and olives. I don’t! When you make this pizza you can pick your favorite toppings, or make one for you and one for others. It’s also fun to let the kids pick their own toppings. Make it a fun thing for the family.

Ingredients

Here is a list of the ingredients I used, but again, you can change up the toppings.

1/2 of easy pizza dough recipe, (or 1 store bought pizza dough)
2 teaspoons canola oil (I like to use canola oil with garlic)
1/2 teaspoon minced garlic from a jar
1/4 teaspoon crushed red pepper
1 (8-ounce) bar Mozzarella cheese, shredded
2 cups fresh spinach, (stems removed and roughly chopped)
1/3 cup diced green pepper
1/3 cup diced green onions, (both white and green, about two onions)
1 cup small grape tomatoes, sliced in half, (about 12 to 13)
1 (4 ounce) package slow roasted diced Pancetta (or any other meat)
1 cup freshly grated or shredded parmesan cheese
Salt or pepper optional
Cornmeal optional, if using a pizza stone

Pizza Dough

If you choose to make my easy pizza dough recipe, you can make it the day before or make it in advance and freeze it. This pizza dough recipe makes two thin crust pizzas.

Instructions

Prepare the pizza dough, through step #9 of the pizza dough recipe.
Preheat oven to 475 degrees.
Once you’ve shaped the dough into a large 12-inch circle, transfer it to a pizza pan. If using a pizza stone, sprinkle it with some cornmeal so that the pizza doesn’t stick to it.
In a tiny bowl, mix together the canola oil and garlic, and brush it over the pizza crust.
Add the toppings: Add the Mozzarella cheese first, then scatter the remaining toppings over the top, ending with the parmesan cheese on top. You can also add a little sprinkling of salt or pepper, if you prefer. I found that the diced pancetta is rather salty.
Bake the pizza about 15 minutes, or until the crust is golden brown and the cheeses are melted.
Slice and serve the pizza while hot. Wrap and refrigerate leftovers for up to 4 days.

Pro tips for this recipe

Mozzarella cheese: Don’t use shredded cheese. It has a waxy coating on it. Buy a block of cheese and shred it yourself.
Parmesan cheese: Make to use fresh parmesan cheese, not the stuff in a can.
If you’re using a pizza stone to place your pizza on, I recommend sprinkling it with cornmeal to keep the pizza crust from sticking to it.
My new favorite way of baking pizza…I place my pizza on a pizza pan. Then I place the pizza pan in my oven on top of my preheated pizza stone. It comes out perfect and doesn’t stick to the pizza pan. I don’t need to use cornmeal.
This pizza dough recipe makes a thin crust pizza. It’s slightly crispy. If you prefer a chewier crust, you can opt to use bread flour instead of all-purpose flour.
Dough tip: If you’ve never stretched pizza dough, here is my tip. (I can’t toss pizza dough into the air). Use your fingers to begin stretching the dough into a small circle. Then pick up the dough and allow it to hang over two of your knuckles. Hold the pizza up in the air, rotating it slowly, and let gravity stretch it as you rotate it. Keep rotating the dough as you go. Alternately you can hold the top edge of the dough with your fingers, rotating it every few seconds, allowing gravity to stretch it. If the dough seems to want to spring back into place instead of stretching, place it back on the work surface and allow it to rest for 10 minutes, then try again. You can also use a rolling pin to help stretch it.
Make sure your oven is preheated and if your using my tip on the pizza stone, (4th bullet from top), preheat the pizza stone in the oven. This makes for a more crispy crust.
Allow the pizza to cool for at least 7 to 8 minutes before cutting into slices.
As much as you might like lots of toppings, try to limit the amount of each one. The more toppings you have piled on top, the longer it will take to bake, and you don’t want to over bake the crust while waiting for the toppings and cheeses to get done.

Can I freeze this pizza?

Yes. Wrap each slice individually in plastic wrap, then place several slices together in a large freezer bag. Thaw in the refrigerator, and reheat covered in a microwave or in an oven.

If you make this recipe please rate it, and leave a comment on how you liked it. I love hearing from you!

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