Pizza Bianca is a recipe that can divide people - you either love it or hate it! This version is a super speedy recipe, using shop-bought pizza bases and a cheat's white sauce using mascarpone. Feel free to add pancetta slices or thinly sliced potato and rosemary if you like.
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Cal/Serv:
910
Ingredients
3 large garlic cloves, 1 crushed and 2 finely sliced
250g
mascarpone
4
pizza bases - we used Napolina
2 x 150g balls mozzarella, torn into pieces
4 sprigs rosemary, leaves picked, plus extra leaves to garnish
extra virgin olive oil
Directions
Step 1
Preheat oven to 220°C (200°C fan) mark 7 with two large rimless baking sheets inside. Add the crushed garlic clove and plenty of seasoning to the mascarpone tub; stir well.
Step 2
Lay pizza bases on a work surface. Spread a quarter of the mascarpone mixture on to each base, leaving a 2cm border around the edge. Scatter over mozzarella, rosemary leaves and garlic slices. Season with freshly ground black pepper.
Step 3
Carefully slide two pizzas on to each pre-heated baking sheet. Cook for 18-20min or until golden and bubbling. Sprinkle over extra rosemary and drizzle with oil. Serve with a green salad, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
