My F&W
quick save (...)

Pizza Bianca with Truffle Oil

  • FAST

Ricotta and creamy Taleggio cheeses top these wonderful white pizzas. In a final touch of decadence, the pies are drizzled with a little truffle oil right before serving.

  1. 2 teaspoons fresh lemon juice
  2. 2 heads frisée, inner white leaves only (3 cups)
  3. 1 1/2 pounds frozen pizza dough, thawed and shaped into 2 balls
  4. 1/2 pound Taleggio cheese, rind removed, cheese cut into 1-inch pieces
  5. 2 tablespoons pine nuts
  6. White truffle oil, for drizzling
  7. 1 tablespoon unsalted butter
  8. 1 medium onion, halved lengthwise and thinly sliced
  9. 1 tablespoon water
  10. 1 teaspoon white wine vinegar
  11. Salt and freshly ground white pepper
  12. 1 1/2 cups ricotta, preferably fresh
  13. 2 tablespoons extra-virgin olive oil, plus more for brushing
  1. Preheat the oven to 500°. Set a pizza stone in the bottom of the oven and heat for at least 30 minutes.
  2. Meanwhile, in a medium saucepan, melt the butter. Add the onion, cover and cook over moderately low heat, stirring occasionally, until softened but not browned, about 10 minutes. Add the water when the pan gets dry. Add the vinegar, transfer the onion to a bowl and season with salt and pepper. In a medium bowl, season the ricotta with salt and pepper.
  3. In another medium bowl, whisk the 2 tablespoons of olive oil with the lemon juice. Add the frisée and season with salt and pepper.
  4. On a lightly floured work surface, roll or stretch one ball of dough into a 14-inch round. Transfer the dough to a lightly floured pizza peel or inverted baking sheet and brush the edge with olive oil. Spread half of the ricotta on the dough, leaving a 1-inch border. Top with half each of the onion, Taleggio and pine nuts. Slide the pizza onto the preheated stone and bake for 5 to 6 minutes, until golden and bubbling. Drizzle lightly with truffle oil, cut into wedges and serve at once with frisée salad on the side. Repeat with the remaining ingredients to make the second pizza and serve hot, with frisée salad.

Suggested Pairing

The truffle oil on this pizza suggests Pinot Bianco, an Italian white with a seductively musky scent. A grape that grows best in cooler climates, Pinot Bianco thrives in Italy's Alto Adige.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.