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Pizza Bianca

Categories: Pizzas
Type: Main Dishes

Crisp pizza dough makes the perfect base for light, fresh toppings such as prosciutto, figs, arugula, and tangy blue cheese

Prep Time: prep 25 mins

Cooking Time: cook 25-30 mins

Serves: makes 4 individual pizzas


  • Basic Pizza Dough ( p98)
  • 4 tbsp extra virgin olive oil, plus more for the baking sheets
  • 5oz ( 140g) Gorgonzola cheese, crumbled
  • 4 slices of prosciutto torn into strips
  • 4 figs, each cut into 8 wedges and peeled
  • 2 tomatoes, seeded and diced
  • 4oz ( 115g) arugula
  • freshly ground black pepper
Pizza Bianca photo

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  1. Preheat the oven to 400°F (200°C). Lightly oil 2 large baking sheets. Divide the dough into 4 equal portions. Roll each on a very lightly floured work surface into an 8in (20cm) round. Arrange 2 rounds on each sheet. Brush with 2 tbsp of the oil and sprinkle with the Gorgonzola.
  2. Bake for 15 minutes, or until the dough is just beginning to brown.
  3. Remove from the oven, top with the prosciutto, figs, and tomatoes, and continue baking about 6 minutes, or until the pizzas are golden brown.
  4. Divide the arugula over each pizza and grind a generous amount of pepper on top. Drizzle with the remaining olive oil and serve at once.
  • prep 25 mins; cook 25-30 mins


Gruyère Pizza Bianca: Substitute Gruyère cheese for the Gorgonzola and sprinkle with Fontina.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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