A traditional pizza bianca, or white pizza, with no sauce, just a covering of mushrooms, garlic, pancetta and sage, with Parmesan and ricotta cheese, drizzled with truffle oil after baking.
1 5-oz. ball prepared pizza dough
Cornmeal, as needed, for dusting
1 cup domestic mushrooms, sliced
1 cup cremini mushrooms, sliced
1⁄2 cup portobello mushrooms, sliced
1 tbsp. olive oil
3 cloves garlic, minced
1 cup pancetta, julienned
1⁄2 cup fresh sage, julienned
1⁄2 cup grated parmesan
6 tbsp. ricotta cheese
Truffle oil, as needed
Fresh sage, julienned, as needed for garnish
- 1With hands, shape dough into a free-form round. Sprinkle cornmeal on a pizza stone or baking sheet and place dough on top.
- Meanwhile, in a skillet over medium-high heat, sweat mushrooms in oil approx. 3-4 min. Season; add garlic and pancetta and sauté another 2-3 min. Add sage, toss, and remove from heat.
- Spread mushroom mixture over pizza dough, leaving a 1-in. border around the edges. Sprinkle with parmesan, drop spoonfuls of ricotta on top and bake in a hot oven until crust is brown and crispy.
- Remove from oven and drizzle with truffle oil. Garnish with fresh sage.