Pizza Bianca
Not every pizza needs tomato sauce. Briny green olives, dried chile flakes and rich cheese make this pizza a perfect match with a fruit forward Montepulciano d’Abruzzo like Illuminati Riparosso.
Prep Time: 20 minutes
Cook Time: 10 minutes
Ready in: 30 minutes
Original recipe yield 4 to 6 servings
1 (10 inch) pre-baked pizza crust
½ cup coarsely grated Grana Padano or Parmesan cheese
5 basil leaves, torn
10 green olives, pitted and cut in half
pinch of dried chile flakes
½ clove garlic
3 oz. fresh mozzarella cheese, sliced into ¼ inch thick discs
Preheat oven to 450 F.
Sprinkle Grana Padano cheese evenly over the entire pizza crust, followed by the basil leaves, olives and chile flakes.
Using a sharp knife, slice the garlic into paper thin slices and arrange over the pizza.
Top with the sliced mozzarella.
Slide pizza on to pizza stone or baking sheet and bake on the lowest rack for 10 to 12 minutes or until the crust is crisp and golden and the cheese is bubbling.
Allow to cool a few minutes before serving.
