Pizza Bianca

Updated February 23, 2016

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

4 individual pizzas

Preparation Time25 min

Preparation Time - Text25 mins

Cooking Time25 min

Cooking Time - Text30

Cooking Methodbaking



Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Cocktail Party, Family Get-together

Recipe Coursehot appetizer, main course

Five Ingredients or LessYes

Mealdinner, lunch, snack


Taste and Texturechewy, crisp, light, salty, savory, sharp, sweet

Type of Dishpizza


  • Basic Pizza Dough
  • 4 tbs extra virgin olive oil, plus more for the baking sheet
  • 5 oz (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
  • 4 oz (115g) arugula
  • Freshly ground black pepper
  • 2 large or 4 smaller baking sheets


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.

Bake for 15 minutes, or until the dough is just beginning to brown.

Remove from the oven, top with the prosciutto, figs, and tomatoes, and continue baking about 6 minutes, or until the pizzas are golden brown.

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.


Gruyére Pizza Bianca

Substitute Gruyére cheese for the Gorgonzola and sprinkle with Fontina.



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