Tuesday, April 3, 2012

Pizza Bianca - Smoked Mozzarella, Fontina, Parmiagano Reggiano and Garlic Confit with Arugula

I was eating pizza with my husband, son and father-in-law about a year and a half ago when I realized that I was witnessing a competitive eating event. All three of them were devouring pizza at an impressive rate while simultaneously eyeing the remaining slices. I could tell they were gauging when the others might finish their current slice, even my then four year old boy. I was not involved in this competition, merely acting as a spectator. I like pizza but it wouldn't even make it into my top twenty favorite foods. 

When we make pizza at home we let everyone make their own, which reduces the competitive nature of dinner. Lately I have been replicating a pizza I had at Marjorie, a great little restaurant in Capitol Hill.

The pizza has garlic confit, smoked mozzarella, fontina and Parmigiano-Reggiano. After it comes out of the oven I pile arugula on top. I love fresh and cooked things in the same bite and this pizza delivers that contrast. 

For the dough I used the Barefoot Contessa's recipe after enjoying pizza night at a friend's house who had used Ina's recipe. It is a great pizza and Ina has an alternative white pizza with Arugula that I am planning to try as well.

On my second iteration of using Ina's pizza dough recipe, I replaced a small amount of the all-purpose flour for semolina flour which gave it a grainy texture. I liked it but my husband preferred the original so depending on your preference you may sub in 1/2 to 1 cup of semolina flour for all-purpose in Ina's recipe.

Pizza Bianca - Smoked Mozzarella, Fontina, Parmigiano-Reggiano, Garlic Confit with Arugula
Serves 1

1 ball of dough from Ina Garten's recipe (she has you split the dough into 6 balls at the end)
2 cloves garlic confit (optional excessiveness)
scant 1/4 cup grated smoked mozzarella
1/4 cup grated fontina
1/4 cup grated Parmigiano-Reggiano
1 1/2 cups arugula

Pre-heat the oven to 500 degrees.

Wash the arugula and spin it dry. Break off any thick stems and discard. Set aside.
Roll out your dough on a baking sheet or cookie tray to less than 1/4 inch thick.
If you are using the garlic confit, mash it up and spread it over the rolled out dough. Then sprinkle the fontina, Parmigiano-Reggiano and smoked mozzarella evenly over the pizza. 

Put the pizza in the oven until the cheese is bubbling and starting to brown and the crust is crisp.

Remove from the oven, cut into 4 slices and transfer to a plate. Pile the arugula on top and serve.


  1. This looks amazing! I love the fresh-greens-on-pizza approach as well. And that garlic is soooo good. Homemade pizza probably IS on my list of top-twenty foods (although, boy, that would be a hard list to make), so I feel very qualified to say that I can't wait to try this one. :)

  2. Yes, raw arugula on thin-crust pizza is perhaps one of the best things ever! I even put it on otherwise mediocre delivery pizza on occasion--such an improvement. :)

  3. I hadn't thought of throwing some on the delivered pizza. Good idea!

  4. I've never heard of garlic confit. Seems like an interesting combination for a pizza bianca.

  5. Hm...somehow the form didn't take my blog url or maybe I pressed enter too quickly...