Pizza Bianca

with mortadella, burrata and pistachio pesto

I love pesto, and once I have some made, it’s going on everything. So, this recipe is really just an excuse for me to make something that I can slather in pesto. And, we already know I love pizza, examples of that can be seen, here, here, oh and here too. I’m doing a pizza bianca, or we can loosely refer to it as a pizza bianca. It’s very similar to the pan pizza dough recipe I have, but I didn’t add any oil into the dough, even though there is plenty added on top before baking. There’s also less yeast, which allows for a longer fermentation time. I was able to let this rise overnight at room temp and that gives you some more complex flavor and a chewier texture.

As for the pesto, I went for a pistachio version. Mortadella and pistachio is a great combo, and it’s what I was in the mood for, so pistachio pesto it was. This version uses a combo of mint and basil, and has no garlic. It’s delicious and goes great on this pizza bianca, but you can add it to pasta, smother some roasted potatoes with it, or add it to your eggs. You’ll be happy you made it. 

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Pizza Bianca Pizza Bianca Recipe
this recipe is really just an excuse for me to make something that I can slather in pesto
Pistachio Pesto
Pizza Bianca Sandwich
How to make Pizza Bianca

Pizza Bianca

Pizza Bianca with pistachio pesto, burrata and mortadella
Prep Time15 minutes
Cook Time25 minutes
Inactive Rise Time12 hours
Total Time12 hours 40 minutes
Course: Lunch
Cuisine: Italian
Keyword: focaccia, pizza bianca, sheet pan pizza
Servings: 6


  • quater sheet tray - approx. 9 x 13"



  • 500 g 00 flour ~4 C - all purpose works fine if you can't get 00
  • 7 g salt ~1 1/2 tsp
  • 1.5 g active dry yeast ~1/2 tsp
  • 400 g water 1½ C + 3 tbsp


  • 3 g salt
  • 40 g water ~1/4 C

To Top

  • 1/4 C olive oil approximately

The Sandwich Stuff

  • 2 tbsp Pistachio Pesto recipe link is below
  • 3 slices mortadella
  • 2 oz burrata


  • In a large bowl add flour and salt. Mix well.
    500 g 00 flour, 7 g salt
  • In a separate container combine yeast and warm water. Mix until dissolved.
    1.5 g active dry yeast, 400 g water
  • Add the yeast and water mixture to your flour. Stir to combine. You don’t need to excessively mix this, just make sure you don’t have any pockets of dry flour, you want everything hydrated.
  • Cover bowl and let rise for 12-16 hours at room temp.
  • Coat baking tray with plenty of olive oil. Dump dough onto tray, and stretch to fit pan. Let rise for about an hour at room temp.
  • Mix water and salt for your brine. Top dough with more olive oil, dimple the entire surface with your fingertip and then pour over the brine. Let sit for 45 mins while your oven preheats.
    3 g salt, 40 g water, 1/4 C olive oil
  • Preheat your oven to 500°F (260°C). Place rack in center of oven. And, if you have it, a pizza or baking stone is perfect for this. Get that preheated too.
  • Bake pizza for 20-25 minutes. You want the top to be golden and the bottom nice and crispy.
  • Remove pizza from oven and let sit for 5 minutes before removing from the tray.
  • To assemble, slice you pizza bianca into squares and split in half. Spread on plenty of pistachio pesto, add lots of burrata (or your cheese of choice) and a few slices of mortadella.
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