Roasted Garlic Bianca

Who says you need tomato sauce to make an incredible pizza? The Pizza Bianca (White Pizza) relies on a decadent blend of cheeses, fragrant oils, and aromatic herbs to create a flavor profile that is deeply comforting and sophisticated.

The Cheese Foundation

A true Bianca is a masterclass in dairy layering. Instead of a wet tomato base, the crust is often brushed heavily with garlic-infused olive oil. Then, the cheeses are applied:

• Ricotta: Dollops of whole-milk ricotta provide a creamy, sweet contrast to the saltier cheeses. It acts almost like a sauce replacement.
• Mozzarella: Shredded low-moisture mozzarella provides the essential melt and structural binding.
• Pecorino Romano or Parmesan: A generous dusting of aged, hard cheese adds sharp, umami-rich top notes that bring the whole pie alive.

The Garlic Treatment

Raw garlic can be too pungent when baked directly on a pizza. The secret to a superior Bianca is using slow-roasted garlic. By roasting whole garlic heads wrapped in foil with olive oil until they are soft and caramel-colored, you create a sweet, mellow, spreadable garlic paste that infuses the entire pizza without overpowering it.

Herbs and Finish

Once out of the oven, a proper white pie is finished with fresh herbs—usually a mix of thyme, rosemary, or fresh parsley—and a final crack of black pepper to cut through the richness of the cheese.