Pizza Bianca with Whipped Ricotta Goat Cheese

All this rain and chilly weather really had me craving pizza. Like the amazing Pizza Bianca from Backspace. Which I love Backspace… did you know they are serving lunch now? Who wants to be my date?

So I dreamed up the idea for a whipped ricotta and goat cheese spread for this number. Creamy, white goodness. Best of all, you get to slather it on with a spatula. It’s really fun actually.

I made the dough using this recipe . I used a pizza stone instead of grilling. The crust wasnt quite as crispy and didnt have that fire roasted taste, but it got the job done on a chilly evening.

For this recipe you’ll need:

1lb pizza dough (recipe)
3 cups fresh arugula
2 ounces lemon juice
1 cup part skim ricotta
1/2 cup goat cheese
1/4 pine nuts
2 tablespoons olive oil
Salt and Pepper

Whip the ricotta and goat cheese together. I used my stand mixer with the whisk attachment for about two minutes on medium speed. You could also use a hand mixer. You could even do it by hand with a whisk or fork, just might take a while. Use those muscles!

Roll out the pizza dough on the stone and bake for 10-12 minutes at 350 degrees or until the edges are crispy. Be sure to roll the dough out very thin, less than a 1/4 inch thick before baking.

Slather on the creamy ricotta and goat cheese. Try not to lick the spatula until you’re done.

Toss the arugula with olive oil, lemon juice, pine nuts, salt and pepper.

Load the arugula on top of the pizza and eat up! I mean, I personally like a little salad with my pizza, so if you’re into that, this is the pizza for you!

Red pepper flakes and Parmesan cheese go very well with this pizza.

Enjoy!