Pizzas & salty tarts , Sides , Vegetarian

Pizza bianca (white pizza)

Name: Pizza bianca (white pizza)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 medium pizza, 30 cm (12 in)
Cuisine: Québécoise
Ingredients: All-purpose white flour, for dusting; 1 ball (450 g / 1 lb) pizza dough; Olive oil; 2 garlic cloves, finely minced; 1 tsp (5 ml) Italian seasoning, or more to taste; 2 cups (500 ml) shredded mozzarella cheese; Dried parsley, to taste

Preparation 20 min
Cooking 10 min
Servings 1 medium pizza, 30 cm (12 in)
Freezing I do not suggest

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Ingredients
Preparation
Comments

🍕 Rome, simple and unapologetic

This simple recipe was inspired by my last trip to Italy. I was in Rome with my family, walking all day, eating at odd hours, and repeatedly coming across this pizza bianca. Served as a starter, placed right in the center of the table, just like bread and butter back home. Not to impress. Just to eat something warm, share it, and keep the conversation going.

This is a no-frills pizza, but one that’s perfectly executed. A thin crust, olive oil, garlic, cheese, nothing more. Quick cooking, a crispy base, and that unmistakable aroma filling the table as soon as it comes out of the oven. A recipe that proves simplicity, when done right, leaves the strongest impression.

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Fireworks in your mouth!

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Tips & tricks for pizza bianca 🍕

✅ Thin crust
Roll the dough as evenly as possible to ensure quick cooking and a crispy crust.

✅ Olive oil quality
Use good-quality olive oil, as its flavor is central to the recipe.

✅ Cheese moisture
If the mozzarella is very moist, lightly drain it to prevent a soggy pizza.

✅ Storage

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Ingredients

All-purpose white flour, for dusting
1 ball (450 g / 1 lb) pizza dough
Olive oil
2 garlic cloves, finely minced
1 tsp (5 ml) Italian seasoning, or more to taste
2 cups (500 ml) shredded mozzarella cheese
Dried parsley, to taste

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Preparation

Preheat the oven to 260 °C (500 °F).
On a lightly floured work surface, roll out the pizza dough until very thin, about 3 mm (⅛ in) thick. Transfer the dough to a lightly oiled baking sheet, perforated pan, or baking rack.
Drizzle a thin layer of olive oil over the dough and spread it evenly using your hands. Scatter the garlic and Italian seasoning over the surface. Cover with mozzarella cheese and sprinkle with dried parsley to taste.
Bake for about 10 minutes, or until the crust is cooked through and the cheese is melted and lightly golden. Slice and serve immediately while hot.

Frequently asked questions

Yes. Mushrooms, arugula added after baking, prosciutto, or shaved parmesan work very well without overpowering the base.

Absolutely. A good-quality store-bought dough works very well when properly rested at room temperature.

Yes. A preheated pizza stone will produce a crispier crust and more even baking.

Our sommeliers suggest

Marchesi de Frescobaldi Ammiraglia Massovivo

Italy

With pizza bianca, Marchesi de Frescobaldi Ammiraglia Massovivo delivers bright lemon freshness along with white fruit and floral notes that perfectly balance the richness of the cheese and olive oil. Its mineral backbone adds tension and lift, awakening each bite while respecting the simplicity and elegance of this Roman-inspired white pizza. See the product

Doux Bisous, 4.8%

Avant-Garde

With pizza bianca, a Québec wheat beer infused with citrus, coriander and floral notes brings a refreshing lemony brightness that balances the cheese and olive oil. Its gently peppery and vegetal accents echo the herbs and support the recipe’s simplicity, while cleansing the palate between bites. A delicate, vibrant and highly refreshing pairing. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!