A pure, almost perfectly white pizza, which the Italians called “Bianca”. Such simple, clean flavors deserve the best ingredients. Reach for the flaky sea salt, firm garlic and the freshest Mozzarella you can find to do this pizza full justice.
1 12-inch Crispy pizza crust
1 head garlic
2 tablespoons olive oil
5 ounces Mozzarella, sliced
1 teaspoon sea salt
1 sprig fresh rosemary, needles removed and chopped
Preheat the oven to 475 degrees.
Wrap the whole head of garlic in foil and roast in the oven for 45 minutes, until soft. Cool slightly. Slice the top off the garlic head and squeeze the cloves into a bowl. Stir with a fork.
Prepare the pizza base so it is ready to be topped.
Brush the pizza base with 1 tablespoon olive oil. Distribute slices of Mozzarella over the base, leaving about 1/2 to 3/4-inch uncovered around the edge. Top with sea salt, garlic and chopped rosemary. Drizzle with the remaining olive oil.
Bake for 10 to 12 minutes, or until the cheese has melted and the crust is golden. Serve immediately.
Recipe makes 1 12-inch pizza.
Serving size: 1 slice (1/12th of pizza)
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