Neapolitan Bianca Pizza Calories

Neapolitan Bianca Pizza is made with pizza dough, cheese, and olive oil, sometimes with garlic or herbs. It is minimally processed: these basic ingredients are assembled and baked rather than made through extensive industrial processing.

No, Neapolitan Bianca Pizza is made without tomato sauce. Its cheese and olive oil provide the topping instead, which is why it is described as a white pizza.

Neapolitan Bianca Pizza has no tomato sauce, while Margherita pizza is topped with tomato, mozzarella, and basil. Bianca therefore highlights the flavor of its cheese, olive oil, and dough rather than a tomato base.

To make Neapolitan Bianca Pizza, leave the tomato sauce off the dough and add cheese with a little olive oil. Add optional garlic or herbs, then bake in a thoroughly preheated oven until the crust puffs and the cheese melts.

Mozzarella is a common choice for Neapolitan Bianca Pizza, though recipes can use other melting cheeses or a combination. Avoid piling on too much cheese, which can make the center wet and harder to bake through.

The crust of Neapolitan Bianca Pizza puffs and develops browned spots when dough is baked at high heat. Properly heating the oven and allowing the dough to rise before baking help create that characteristic texture.

Garlic and herbs such as basil or rosemary complement the cheese and olive oil on Neapolitan Bianca Pizza. Mushrooms or vegetables can also work, but too many wet toppings may make the center soggy.

Refrigerate leftover Neapolitan Bianca Pizza in a covered container once it has cooled, and eat it within a few days. Reheat slices in a skillet or oven to keep the crust firmer than it would be in a microwave.

Serve Neapolitan Bianca Pizza with a simple green salad or arugula dressed with lemon. Fresh, lightly dressed greens balance the rich cheese and olive oil without competing with the pizza’s delicate toppings.