Cesare Casella, Stephanie Lyness

Pizza Bianca con Rucola

White Pizza with Arugula

Preparation info
  • Makes

    6

    individual pizzas
    • Difficulty

      Easy

Appears in
The Fundamental Techniques of Classic Italian Cuisine
The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness

Published 2021

  • About

Pizza bianca signifies a pizza that is made with no tomato; in this case, the pizza is topped with ricotta and arugula.

(See “Draining Ricotta” for step-by-step instructions.)

Ingredients

  • Cornmeal or semolina, for dusting
  • 1 recipe Pizza Dough, shaped into six 150-gram (about ¾-cup) balls and allowed to rise until almost doubled in bulk
  • 350

Method

Preheat the oven to 260°C (500°F). Center a rack in the oven and preheat the pizza stone.

On a lightly floured work surface, using a rolling pin, roll a ball of dough into a thin round about 26 centimeters (10 inches) in diameter, or stretch the ball to a round over your knuckl