Best white pizza recipe

Executive Chef Matt Molina, a veteran of Campanile and Del Posto, who has been working with Nancy Silverton for 13 years developed what may be a perfect white pizza.

What You'll Need

            1 portion of dough

           Heavy whipping cream

            6 ounces fontina, cubed dice-sized

            6 ounces mozzarella, cubed

            3/4 cup of sottocenere, shredded

            Handful of fresh sage leaves

Drizzle olive oil around the outer portion of the dough (crust).

Beyond a Basic Bianca

The Bianca is layered in various intensities of cheese over a base of rich panna. Mingled with truffles and sage, this simple but highly sophisticated pizza is the pinnacle of white pies.

Creamy, Cheesy

Whip up the whipping cream to stiff peaks with a hand or stand blender. Smooth a base of the cream over your dough. Evenly top with cubes of fontina and mozzarella, and the shredded sottocenere.

Scatter a dusting of chopped sage over the pie. The sage diversifies the base note to this pizza, melding with the earthy truffle.

Bake your pizza in a 500° oven for 8-10 minutes until the out crust is puffed and the middle of the pie is a glistening pool of cheese.

Sage Topping Sizzles

Most of us don’t have a deep fryer roaring and ready in our kitchens. So add 1/4 inch of canola or vegetable oil to a pan over medium heat. When the oil shimmers (around 350°) drop in a small handful of whole sage leaves. They will bubble like mad! When the sizzling subsides, scoop them out with a mesh spoon onto a paper towel.