Pizza Bianca
- lisaksaunders1
- Jul 14
- 2 min read
Ciao amici, I was in Japan last week enjoying the delicious cuisine. I’ve been there a few times and LOVE the food, but to be honest, after a few days I always start craving pizza. By the tail end of my trip, pizza was at the top of my mind!
Pizza rossa o pizza bianca? That is the question. It seems that most of the time, the general go-to seems to be pizza with tomato sauce but let’s never overlook the oil-based delicious white pizzas. For your next pizza night, skip the sauce and try one of these pizze bianche:
Quattro formaggi: Four cheeses pizza includes mozzarella, fontina (like a meltier asiago cheese), gorgonzola and Parmigiano Reggiano. It’s a classic Italian “80s food” that give you a flavor map of the cheeses as they melt and blend together. You can do four sections for each cheese or sprinkle them evenly all throughout the surface.
Patate e rosmarino: This is a Roman classic that is often sold by the square-shaped slice for lunch. This pizza bianca is all about textures. The potatoes should be sliced super thin and drizzled with olive oil, so they are crispy. Along with the crunch of the crust and spiky aromatic rosemary, this pizza is a joy to chew.
Mozzarella bufala, pomodorini and basilico: The crust is baked with olive oil, salt and herbs, then while the pizza is hot, it is topped with mozzarella (or burrata), cherry tomatoes and basil. This is the perfect summer pizza that doesn’t need to be consumed hot. It’s light and refreshing and even better with a glass of rosé!
So, what do you think about pizza bianca? I recommend giving up the sauce every now and giving one of these toppings a try!
Un abbraccio, Lisa |
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