Topping recipe

Pizza bianca

Name: Pizza bianca (topping recipe)
Yield: 1 pan
Cuisine: Italian
Ingredients: 100g Extra-virgin olive oil (scant ½ cup); 9g Garlic cloves, thinly sliced (3 cloves); 2g Fine sea salt (½ tsp); 1g Red pepper flakes (a pinch); 3g Fresh rosemary (leaves stripped) (3 sprigs); 4g Flaky sea salt (1 tsp); 15g Extra-virgin olive oil (finishing drizzle) (1 Tbsp)

Garlic oil, Fresh rosemary, Flaky sea salt. Scaled for 1 pan.

1 panRoman Pan Pizza18×13"Garlic oil

Build each pan

After the dough is shaped

1pan

Pan size

base

Garlic oil

3 Tbsp40 g

Toppings

Fresh rosemary (leaves stripped)Optional; the Roman original has none

3 sprigs3 g

Finishing

Flaky sea salt

1 tsp4 g

Extra-virgin olive oil (finishing drizzle)

1 Tbsp15 g

Make the base

Scaled for 1 pan · 1 batch · Base recipe →

Warm the oil and garlic in a small pan over the lowest heat until the slices barely fizz, about 5 min — pull it before they colour, or the whole batch turns bitter. Stir in the salt and the pepper flakes if you're using them, and let it cool. Brush it on thin; a white pie wants a sheen, not a puddle. Keeps refrigerated 1 week.

Extra-virgin olive oil

scant ½ cup100 g

Garlic cloves, thinly slicedAbout 3 cloves

3 cloves9 g

Fine sea salt

½ tsp2 g

Red pepper flakesOptional

a pinch1 g

Put it together

Once the sauce is made, for each pan

BeforeBrush the garlic oil over the whole pan and press your fingertips in to dimple it; scatter the rosemary if you're using it.
BeforeScatter half the flaky salt before it goes in.
AfterDrizzle the oil and the rest of the salt over the hot bread, then cut into squares with scissors.

Shopping list

For 1 pan

Extra-virgin olive oil100 g

Garlic cloves, thinly sliced9 g

Fine sea salt2 g

Red pepper flakes1 g

Fresh rosemary3 g

Flaky sea salt4 g

Extra-virgin olive oil15 g

Pair with

Make a Roman pan pizza dough to match. The calculator opens with Roman Pan Pizza pre-selected — pick pan size and a long cold ferment next.

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