Pear and cheese bianca pizza is a delightful departure from the traditional tomato-based pizza. In this version, we skip the tomato sauce altogether! The classic bianca pizza, originally from Italy, features a simple base of olive oil and rosemary. However, creative variations often include cheeses, pesto, fruits, or even nuts. Inspired by this spirit, we’ve crafted our own version with pear, a mix of hard and semi-hard cheeses, mozzarella, and blue cheese. The result is an exquisite and incredibly delicious pizza!
Calories per Serving: 555.08 kcal
Servings: 4
Cooking Time: 1 hour
Macronutrients (per serving):
Carbohydrates: 27.93 g
Protein: 28.69 g
Fat: 44.93 g
Ingredients (for 4 servings):
For the Dough:
- 320 g (11.29 oz) all-purpose flour + extra for rolling out the dough
- 1 teaspoon salt
- 2 eggs
- 80 ml (2.7 fl oz) milk
- 1 teaspoon olive oil
For the Topping:
- 125 g (4.41 oz) mozzarella cheese
- 1 pear
- Juice of half a lemon
- 50 g (1.76 oz) semi-hard cheese
- 50 g (1.76 oz) hard cheese
- 100 g (3.53 oz) blue cheese
- 1 teaspoon walnut oil
Cooking Instructions:
Prepare the Pizza Dough:
Sift the flour and salt onto a clean work surface.
Create a well in the center and add the beaten eggs, warm milk, and olive oil.
Gradually incorporate the dry ingredients into the wet, kneading the dough for at least 10 minutes.
Shape the dough into a ball, cover with a damp cloth or plastic wrap, and let it rest at room temperature for 15 minutes to develop elasticity.
Roll Out the Dough:
Preheat the oven to 250°C (480°F).
Sprinkle a baking sheet (30 x 40 cm) with water and line it with parchment paper.
Roll out the pizza dough on a floured surface to a size slightly larger than the baking sheet. Transfer it to the sheet, folding the edges inward.
Prepare the Toppings:
Slice the mozzarella into thin rounds and arrange them on the dough.
Wash and peel the pear. Slice it thinly and distribute over the mozzarella. Drizzle with lemon juice.
Grate the semi-hard and hard cheeses and sprinkle them over the pear.
Bake for 10–12 minutes at 250°C (480°F). Remove the pizza from the oven and crumble the blue cheese over the top.
Bake for an additional 5 minutes.
Drizzle with walnut oil and serve immediately.
Handy Tip
Feel free to experiment with other bianca pizza toppings: try feta, thickly sliced tomatoes, and fresh arugula; grated white chocolate, strawberries, and balsamic glaze; or green olives, orange segments, and thinly sliced red onion.
By the Way
You can also prepare the bianca pizza dough using the classic recipe (without eggs) using water, yeast, flour, and olive oil. Adjust the thickness of the crust to your preference.
Enjoy your pear and cheese bianca pizza! 🍕🍐🧀
