Pizza Bianca: Italian White Pizza
From Yankee Magazine — July 2004
Miscellaneous Recipes
Preparation Time: 20 minutes
Start to Finish Time: 160 minutes
Yield: 1 large or 4 small pizzas
- Basic Pizza Dough
- Extra-virgin olive oil as needed
- Coarse kosher or sea salt, to taste
- 1 tablespoon or more roughly chopped fresh rosemary leaves
Bring your grill to medium heat and set the rack about 4 inches above the heat source. Roll or lightly press each dough ball into a flat round, lightly flouring the work surface and the dough as necessary. Let the rounds sit for a few minutes; this will relax the dough and make it easier to roll out. Roll or pat out the dough on a well-floured pizza peel, as thinly as you like, turning occasionally to prevent it from sticking.
Place the dough directly on the grill. Grill until nicely browned on the bottom, about 5 minutes. Brush with olive oil and turn; brush again, then top with salt and rosemary, drizzle with a little more olive oil, and grill, with the grill top down, until the bottom is brown and the top is hot. Serve immediately or at room temperature (these will keep a few hours).
Comments
Grilled pizzas are so easy and generally taste much better than oven-baked pizzas. Some toppings, such as meats, onions, or other vegetables, will need to be precooked. This recipe require no precooking.
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