White Pizza “Pizza Bianca” 白いピザ

We tried “pizza bianca” a few times before but we did not particularly like it. So we tried again with different cheeses; roasted garlic seasoned Ricotta, mozzarella and parmesan cheese. We topped it with baby arugula dressed in honey mustard dressing (#1). We really like the creamy texture of the cheese toppings and pepper taste of arugula, however, despite used a liberal amount of garlic infused oil, we felt we need a bit more assertive flavor (maybe more garlic or slight “picante” flavor?). So we decided on the this batch to add the roasted garlic. This was about a whole head of garlic, cloves separated and cooked in small bowl of heated chicken broth in the toaster oven at 350 for 30 minutes. We added the roasted garlic to the ricotta cheese and left it in the fridge overnight for the flavors to meld. They became much stronger and this was a much better pizza.

The picture 2 is before the arugula topping.

Ingredients:
1/2 Ricotta cheese
About a head of roasted garlic (or to taste)
1/2 tsp dried basil
1/2 tsp dried oregano
Salt and pepper to taste
(mix the above well)
10 or more thin slices of mozzarella cheese enough to cover the pizza leaving the rim
1/4 cup grated parmesan cheese
1/4 cup olive oil with crushed garlic
Pizza dough

Baby arugula
Honey mustard dressing

Directions:
Form pizza dough
Paint the dough with garlic infused oil including some crushed garlic in the oil 
Cover the center of the pizza with the mozzarella cheese
Spread the seasoned Ricotta
Sprinkle half of the parmesan cheese

Bake in the pizza oven at 700F (Neapolitan-style setting in “Pizzaiolo” pizza oven) for 2 minutes (#2)

Brush the rim with the garlic infused oil and sprinkle the reaming parmesan cheese
Top it with the dressed baby arugula (#10)

This a definitely better pizza bianca we made.