Pizza bianco

By Mary Berg
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Total Time



  • 2-1/2 cups (320 grams) flour, divided
  • 1-1/2 teaspoon (5 grams) instant yeast
  • 1 teaspoon (5 grams) sugar
  • 1 teaspoon (5 grams) kosher salt
  • 3/4 cup + 2 tablespoons (177 millilitres+30 millilitres) very warm water
  • 2 tablespoons (30 millilitres) olive oil
  • 2 tablespoons (30 grams) cornmeal


  • 1 cup (250 grams) ricotta
  • 1/4 cup (60 grams) grated parmesan
  • 1 tablespoon (5 grams) finely chopped parsley
  • 1 tablespoon (5 grams) finely chopped basil
  • 1 clove garlic, minced
  • 1/2 lemon, zested and juiced
  • 1/2 teaspoon (5 grams) kosher salt, divided
  • 1 large tomato, sliced
  • 1 tablespoon (15 millilitres) olive oil
  • 1/4 teaspoon (1 gram) freshly ground black pepper
  • 2 handfuls (75 grams) arugula
  • Basil leaves, for garnish


  1. Oil a large bowl; set aside.
  2. Combine two cups (260 grams) flour, yeast, sugar and salt in a large bowl. Make a well in the centre and add in water and olive oil. Stir with a wooden spoon to form a shaggy dough.
  3. Turn the dough out onto a floured work surface and knead, adding up to another 1/2 cup (64 grams) flour, until dough comes together into a smooth ball, about five to seven minutes.
  4. Place the dough into prepared bowl, cover with plastic wrap and a clean kitchen towel and allow it to rise in a warm place until doubled in size, about one hour.
  5. Heat oven to 500°F (260°C). Turn dough out onto counter and press into a 30 centimeter round. Sprinkle a large baking sheet with cornmeal. Transfer pizza dough to sheet.
  6. Stir together ricotta, parmesan, herbs, garlic, lemon zest and 1/4 teaspoon salt in a medium bowl. Spread to dough within a 1-1/4 centimeter of edge and top with tomato slices. Bake for 17 to 20 minutes until golden.
  7. In a bowl, toss arugula with lemon juice, olive oil, remaining salt and pepper. Place in centre of pizza before cutting to serve.


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