Pizza Bianca with Tomatoes and Mozzarella
A Roman-style thin crust topped with concentrated tomato and bubbly mozzarella
Why This Recipe Works
Draining crushed tomatoes for 30 minutes is the secret to a crisp crust; it concentrates the tomato flavor while preventing the dough from becoming soggy. This technique results in a sophisticated, thin-crust pizza that balances bright acidity with rich mozzarella.
Instructions
Place the crushed tomatoes in a fine-mesh strainer set over a medium bowl and let sit for 30 minutes, stirring three times to allow the juices to drain away.
Adjust the oven rack to the lowest position and heat the oven to 500°F. Grease a rimmed baking sheet with half of the olive oil.
Measure out the tomato solids and combine them in a small bowl with the remaining olive oil and salt. Save the remaining solids and juice for another use.
Press and stretch the dough into a large rectangle on the prepared baking sheet. Bake until the dough is set and beginning to turn spotty brown on the edges.
Remove the pizza from the oven and spread the tomato mixture evenly over the surface. Sprinkle the mozzarella over the top.
Return the pizza to the oven and bake until the cheese is melted and begins to brown in spots.
Slide the pizza onto a wire rack to cool slightly so the bottom stays crisp, then serve warm while the cheese is still pulling.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
