Simply Wanderfull
Pizza night just got more interesting with this unique pizza on the menu! This creamy Bianca broccolini pizza is sure to be a hit! No classic tomato base here… we’re going off the beaten path with a luscious white ricotta cream that feels both indulgent and effortlessly chic. Add in roasted garlic, perfectly charred broccolini, melty fontina, and gooey mozzarella, and you’ve got a dreamy, flavor-packed escape for your taste buds.
Turn it into your own Pizza Night experience. Lay out a spread of fun toppings, keep a bowl of tomato sauce nearby for the traditionalists, and don’t forget this irresistible white bianca base for something a little unexpected. For even more inspiration, be sure to explore my Perfect Pizza Night: Fun & Easy guide—you’ll be hosting like a pro in no time.
The inspiration struck at White Labs Brewing, a seriously cool brewery-meets-restaurant in Asheville. This spot isn’t just serving pizza—they’re crafting unforgettable pies with their signature sourdough crust, made using the same yeast from their craft brews. Yes, you read that right—beer yeast turned pizza dough. How amazing is that?
I was so inspired, I even brought some of their yeast home to start my own sourdough journey. And their topping combinations? Totally next-level—creative, bold, and guaranteed to spark your inner foodie.
Thinking about a trip to Asheville? You’ll want to add it to your list. Dive into my guide Asheville: A Perfect Stop For Snowbirds for ideas on what to see and do. If you love great beer, scenic nature, and unforgettable food experiences, this mountain town absolutely deserves a spot on your travel radar.
Now let’s get back to business. The Bianca Broccolini Pizza. What makes this pizza so special is the Bianca or White spread that is called a Ricotta Cream. This savoury ricotta cream works so well on pizza because it’s rich and airy at the same time—its natural mild sweetness balances salty toppings, while the added Parmesan cheese and garlic bring depth and umami. When baked, the ricotta cheese softens into a light, creamy layer that melds with the crust instead of overpowering it, creating a smooth contrast to crispy dough and roasted toppings including charred broccolini.
If you’re thinking about getting into sourdough—or you’ve already got a starter going—John Kanell’s recipe over at Preppy Kitchen is a really solid place to start for pizza dough. It keeps things simple with just the basics, but leans on a slower rise to build flavor naturally, so you end up with a crust that’s crisp on the outside and soft and chewy inside. It’s approachable, reliable, and a great way to see just how good homemade sourdough pizza can be without overcomplicating the process.
f you’re chasing that crispy, restaurant-style pizza at home, a good countertop oven or even a simple pizza stone makes a huge difference. High-heat ovens like Cozze models are designed to reach intense temperatures quickly, which is key to getting that blistered crust and perfectly cooked base in just a couple minutes. But even in a regular home oven, a pizza stone works magic by holding and evenly distributing heat, mimicking the hot floor of a professional pizza oven. Whether you go all-in with a dedicated oven or keep it simple with a stone, both help pull moisture out of the dough fast—giving you that crispy bottom, airy interior, and that “how did I make this at home?” kind of deliciousness.
🍕 Bianca Broccolini Pizza (Ricotta Cream, Garlic & Fontina)
📝 Ingredients (1 large pizza)
- 1 ball pizza dough (store-bought or homemade)
- ¾ cup savory ricotta cream (see note below)
- 1 cup prepared broccolini (steamed, shocked, dried)
- ¾ cup shredded mozzarella cheese
- ½ cup shredded Fontina cheese
- 1–2 tbsp olive oil
- 1 garlic clove (thinly sliced)
- Salt & freshly cracked black pepper
- Optional: sliced hot peppers or chili flakes
🧄 Savoury Ricotta Cream (Quick Reminder)
- 1 cup ricotta (well-drained)
- 2 tbsp olive oil
- ¼ cup grated Parmesan
- 1 small garlic clove
- Salt & pepper
Blend until smooth and spreadable.
👩🍳 Instructions
- Preheat oven
Heat to 475–500°F (245–260°C) with a pizza stone or steel if you have one. - Char the broccolini
Heat a pan with a little olive oil and sauté the prepped broccolini over medium-high heat for 2–3 minutes until lightly charred at the edges. Set aside. - Stretch the dough
On a floured surface, stretch your dough into a 10–12 inch round. - Build the base
Spread a thin, even layer of ricotta cream over the dough. Scatter sliced garlic on top. - Add toppings
- Distribute the charred broccolini evenly
- Sprinkle mozzarella and fontina over the top
- Add hot peppers if using
- Bake
Transfer to the oven and bake for 10–14 minutes, until the crust is golden and the cheese is bubbling and slightly browned. - Finish
Drizzle with olive oil, add black pepper, and a pinch of chili flakes if desired.
Bianca Broccolini Pizza
Ingredients
Method
- Heat to 475–500°F (245–260°C) with a pizza stone or steel if you have one.
- Heat a pan with a little olive oil and sauté the prepped broccolini over medium-high heat for 2–3 minutes until lightly charred at the edges. Set aside.
- On a floured surface, stretch your dough into a 10–12 inch round.
- Spread a thin, even layer of ricotta cream over the dough. Scatter sliced garlic on top.
- Distribute the charred broccolini evenly
- Sprinkle mozzarella and fontina over the top
- Add hot peppers if using
- Transfer to the oven and bake for 10–14 minutes, until the crust is golden and the cheese is bubbling and slightly browned.
- Drizzle with olive oil, add black pepper, and a pinch of chili flakes if desired.
Notes
1 cup ricotta (well-drained)
2 tbsp olive oil
¼ cup grated Parmesan
1 small garlic clove
Salt & pepper
Blend until smooth and spreadable.
The pizza is ready and now its time to pour yourself a glass of a nice crisp Sancerre white wine or a refreshing and bright Rose from the Loire Valley and enjoy this decadent perfectly balanced creamy dreamy Bianca Broccolini pizza. A slice of heaven in my opinion. I would love to hear from you! Drop me a line and let me know what you think! Thank you for taking the time to read my blog article!