Pizza Bianco Image

Pizza Bianco

Mary's Kitchen Crush - "Birthday Dish"

Prep Time
Cook Time



  • 2½ cups (320g) flour, divided
  • 1½ tsp (5g) instant yeast
  • 1 teaspoon (5g) sugar
  • 1 teaspoon (5g) kosher salt
  • ¾ cup + 2 tablespoons (177ml+30ml) very warm water
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30g) cornmeal


  • 1 cup (250g) ricotta
  • ¼ cup (60g) grated parmesan
  • 1 tablespoon (5g) finely chopped parsley
  • 1 tablespoon (5g) finely chopped basil
  • 1 clove garlic, minced
  • ½ lemon, zested and juiced
  • ½ teaspoon (5g) kosher salt, divided
  • 1 large tomato, sliced
  • 1 tablespoon (15ml) olive oil
  • ¼ teaspoon (1g) freshly ground black pepper
  • 2 handfuls (75g) arugula
  • Basil leaves, for garnish



  1. Oil a large bowl; set aside.
  2. Combine 2 cups (260g) flour, yeast, sugar and salt in a large bowl.
  3. Make a well in the centre and add in water and olive oil. Stir with a wooden spoon to form a shaggy dough.
  4. Turn the dough out onto a floured work surface and knead, adding up to another ½ cup (64g) flour, until dough comes together into a smooth ball, about 5 to 7 minutes.
  5. 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 1 hour.
  6. Heat oven to 500F (260C).
  7. Turn dough out onto counter and press into a 12-inch (30cm) round.
  8. Sprinkle a large baking sheet with cornmeal.
  9. Transfer pizza dough to sheet.


  1. Stir together ricotta, parmesan, herbs, garlic, lemon zest and ¼ tsp salt in a medium bowl.
  2. Spread to dough within a ½-inch (1¼ cm) of edge and top with tomato slices.
  3. Bake for 17 to 20 min until golden.
  4. In a bowl, toss arugula with lemon juice, olive oil, remaining salt and pepper. Place in centre of pizza before cutting to serve.