This pizza though … it’s been in my heart of hearts for a while now (as pizza does, right?). Without the usual tomato sauce the other flavours shine through like crazy. I cannot get enough of the thinly sliced garlic, zucchini, and thyme paired with the cheeses. I don’t often crave pizza (I know I’m a weirdo, let’s leave it there for now), but when I do it’s been this Bianca Pizza for some time now. I’m hoarding the leftovers so I can top it with an egg tomorrow for breakfast and I know it’s going to be the most glorious thing I eat all day.
Remember when I could rollout pizza dough into a nice round shape? No? Me neither. And I’m pretty sure it’s never going to happen. For the life of me I cannot get pizza dough to roll nicely into a circle. I always end up with some crazy misshapen pie of deliciousness. It tastes so good that it’s really not much of an issue for me and I’m willing to carry on posting crazy looking pizzas for you all to stare at.
This pizza uses 2 types of cheese which (I think) complement one and other quite nicely. The fresh mozzarella is gooey and smooth while the pecorino has a lovely salty flavour to the mix. The thinly sliced garlic, zucchini and thyme are like a trifecta of pizza gods that can shine down on me all day everyday.
I got the idea for this pizza from a local restaurant here in North Vancouver named Il Castello Pizzeria. It’s the only place we take our 3 very young kids to eat and this is one of my favourite pizzas that they offer. They add oregano to theirs, but I didn’t have any so feel free to add some on if you dig oregano. Their crust is nicely shaped unlike mine … in case you were wondering.
- 500 grams store-bought pizza dough
- Flour to roll out dough and dust baking sheet
- 1/4 of a small zucchini very thinly sliced
- 1 garlic cloves very thinly sliced
- 125 grams fresh mozzarella torn into bite size pieces
- 1 cup finely grated pecorino cheese
- 1 tbsp fresh thyme leaves
- 1-2 tsp olive oil to drizzle
- salt and pepper
Preheat oven to 425° F.
Let dough stand at room temperature for 15-30 minutes.
Lightly flour the bottom side of a baking sheet and set aside.
On a lightly floured surface, rollout pizza dough until it's roughly 1/4" to 1/8" thick. Place on baking sheet.
Top pizza with zucchini, fresh mozzarella, pecorino, garlic slices and thyme.
Lightly drizzle with olive oil. Lightly season with salt and pepper (pecorino is a saltier cheese so a gentle hand while seasoning with salt .
Bake for 18-25 minutes, until cheese is bubbling and starting to brown and crust is golden brown.
Allow to cool for 5 minutes before serving.