I love pesto, and once I have some made, it’s going on everything. So, this recipe for Pizza Bianca is really just an excuse for me to make something that I can slather in pesto, add some cheese and maybe a slice or two of mortadella. We know I love any pizza, like my artichoke sheet-pan pizza, a pepperoncini and salami pizza, potato pizza, Philly tomato pie, the list goes on. This pizza bianca, or we can loosely refer to it as a pizza bianca is very similar to my sheet pan pizza dough recipe, but there isn’t any oil added to the dough (there is plenty added on top before baking). There’s also less yeast, which allows for a longer fermentation time. This dough rises overnight at room temp and that gives you some more complex flavor and a chewier texture.
As for the pesto, I went for a Sicilian pistachio and mint pesto. 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.
this recipe is really just an excuse for me to make something that I can slather in pesto
Pizza Bianca (Roman White Pizza with Pistachio Pesto & Mortadella)
How This Pizza Bianca Recipe Works
This recipe is based on a slow-fermented dough with no oil added to the mix—just flour, salt, yeast, and water. The dough rises slowly overnight at room temperature to develop lots of flavor and that great texture.
Before baking, the dough gets coated with plenty of olive oil and a quick saltwater brine. Dimpling the dough helps hold onto that oil, giving the top that gorgeous golden crust. It gets baked in a very hot oven and comes out crisp and crunchy with an airy light interior.
Slice it into squares, split each in half, and you’ve got the perfect base for the sandwich of your dreams. For this version we’re using creamy burrata, mortadella, and pistachio pesto. It is very, very good!
What Is Pizza Bianca?
Pizza bianca, or “white pizza” in Italian, is a traditional Roman flatbread. It has a super crispy crust, chewy interior, and golden exterior. You can think of it like an unenriched focaccia. It’s similar to a classic Ligurian focaccia, but no olive oil is added into the dough.
Roman pizza bianca can be eaten on its own as a quick snack or side, or better yet, sliced and stuffed with fillings—which is exactly what we’re doing here!
Ingredients You’ll Need
I gave you volumetric measurements along with the weighted measurements for all the ingredients, but I HIGHLY recommend weighing your ingredients for this—especially the flour and water. The key to this dough is getting the ratio right; we’re aiming for 80% hydration, and it’s much easier to hit that spot-on with a digital scale.
For the Dough:
- 500 g 00 flour (~4 cups) – Ideally you want 00 flour here, specifically one for pizza dough, but if you only have all-purpose, that works just fine.
- 7 g salt (~1 1/2 tsp) – Diamond crystal kosher salt is what I recommend for this.
- 1.5 g active dry yeast (~1/2 tsp) – Don’t use instant or rapid-rise for this.
- 400 g water (1 1/2 cups + 3 tbsp) – Use warm water, not hot, just barely warm. The warm water will help the yeast bloom. If the water is too hot you risk killing it. and that is no good!
Brine:
- 3 g salt
- 40 g water (~1/4 cup)
To Top:
- ~1/4 cup olive oil – You want a good extra virgin olive oil for this.
The Sandwich Stuff:
- 2 tbsp pistachio pesto
- 3 slices mortadella
- 2 oz burrata – You could also use fresh mozzarella or stracciatella of you like!
Step-by-Step Instructions
- Mix the Dough
In a large bowl, combine flour and salt. In a separate container, dissolve the yeast in warm water. Add the yeast mixture to the flour and stir until no dry patches remain. - First Rise (Overnight)
Cover the bowl and let the dough rise at room temperature overnight for 12 to 16 hours. - Shape & Second Rise
Coat a baking tray generously with olive oil. Turn the dough onto the tray and stretch it gently to fit the tray. Let it rise again at room temp for 1 hour. - Brine & Preheat Your Oven
Mix your salt and water to make a brine. Drizzle with more olive oil over the dough, dimple with your fingertips, and pour over the brine. Let it sit for aroud 45 minutes while your oven preheats to 500°F (260°C). If you have a baking stone or steel, now’s the time to get it hot. - Bake
Bake the pizza bianca for 20-25 minutes until the top is golden and the bottom is nice and crispy. Let it rest for 5 minutes before removing from the tray. - Make Those Sandwiches!
Slice into squares and split each piece in half. Spread with pistachio pesto, add burrata, and layer on mortadella. Eat immediately!
A Tip on Baking Pizza Bianca
If you have a baking stone, pizza stone or steel, use that here. You want to get your oven as hot as it will go and the stone will help retain that heat and help you get a nice crisp crust on your pizza bianca.
FAQs About Pizza Bianca
What is the difference between pizza bianca and focaccia?
Pizza bianca is a little thinner and typically crispier than focaccia. Focaccia is made with lots of olive oil, it’s an enriched dough. There is olive oil added both in the dough and on top (and under) the dough before baking. Pizza Bianca doesn’t have any oil added to the dough, but it does get a coating on the exterior before baking.
Can I make this dough ahead of time?
Yes! The dough can rise in the fridge for up to 48 hours. Just let it come to room temp before stretching out on your baking tray. The cold dough won’t stretch out.
What toppings go well on pizza bianca?
Top it up with whatever you like! Some great options are stracchino, prosciutto, marinated artichokes, roasted veggies, fresh ricotta, the list goes on.
More Recipes to Try:
Potato Pizza With Rosemary and Guanciale – Roman style pizza con patate, a sheet pan pizza topped with thin sliced potatoes, fresh rosemary and guanciale
Radio Bakery’s Sausage and Chive Focaccia – Make the viral sausage and chive focaccia from Radio Bakery at home! This focaccia has a soft, airy crust topped with Italian sausage, bacon, crème fraîche, and fresh chives.
Philly Tomato Pie – Learn how to make the ultimate Philly tomato pie – a Sicilian-style pizza topped with a rich tomato sauce, dried oregano and grated cheese. An Italian-American classic!
Glazed Strawberry Jam Donut Focaccia – A no-knead sweet focaccia with strawberry jam and a vanilla glaze. Everything you love about a jelly donut, but as focaccia.
Artichoke Pizza – An easy homemade Sicilian-style pan pizza recipe with marinated artichokes, fresh mozzarella, ricotta, prosciutto and pecorino Romano cheese.
Did you make this recipe?
Did you try this Pizza Bianca recipe? Leave a comment and star-rating below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I can’t wait to see it!
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Pizza Bianca
Equipment
- quater sheet tray - approx. 9 x 13"
Ingredients
Dough
- 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
Brine
- 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
Instructions
- 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.
Video
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
