Pizza Bianca con Rucola (Arugula and Cheese Pizza)
Pizza Bianca con Rucola is one of the most elegant and delicious pizza variations in Italian cuisine. This white pizza is often made around Rome and Florence, where the silky texture of ricotta and mozzarella meets the slightly peppery taste of fresh arugula. Since this pizza doesn't contain tomato sauce, the flavors of the cheeses and garlic become much more pronounced. The finished pizza is best served with fresh arugula and a drizzle of olive oil. A light white wine or prosecco is the perfect complement to this delicious dish.
Ingredients for this recipe
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Preparation Steps
1
Measure out the ingredients: flour, yeast, salt, and water. Dissolve the yeast in lukewarm water and let it sit for 5 minutes.
2
In a large bowl, combine the flour and salt, then add the olive oil and the proofed yeast mixture. Knead the dough until smooth and elastic.
3
Cover the dough with a kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
4
Preheat the oven to 430°F (220°C). On a lightly floured surface, roll out the pizza dough to about 1/4 inch (0.5 cm) thickness.
5
Peel and finely chop the garlic. In a small bowl, mix the ricotta cheese with the chopped garlic, freshly ground black pepper, and a drizzle of olive oil.
6
Spread the ricotta mixture evenly over the pizza dough, then sprinkle with grated mozzarella and Parmesan cheese.
7
Place the pizza on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the edges are golden brown and the cheese is melted and bubbly.
8
Remove from the oven and sprinkle with fresh arugula. Slice and serve immediately.
