Focaccia Pizza Bianca
Prepared without tomato sauce, this pizza bianca, or white pizza, is topped with roasted potatoes, garlic oil and fontina cheese, plus a sprinkling of fresh rosemary leaves. A mandoline makes fast work of cutting the potatoes into thin, uniform slices.
Average Customer Rating:
(4 Reviews) 4
4 of 4(100%)reviewers would recommend this product to a friend.
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Customer Reviews for Focaccia Pizza Bianca
Review 1 for Focaccia Pizza Bianca
HeatherInPA
Philadelphia, PA
January 14, 2011
Would You Recommend? Yes
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Better than our local shop!
January 14, 2011
Awesome white pizza recipe. Followed recipe exactly. Baked on a pizza stone on the bottom rack of my oven. This was gone in no time - even our 3 year old loved it. Tasted so much better than white pizza from our local pizza joint!
Review 2 for Focaccia Pizza Bianca
Keyze
San Clemente, CA
October 10, 2010
Would You Recommend? Yes
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A little slice of heaven!
October 10, 2010
I saw the picture of this in the catalog and decided to make it. It truly is fantastic. I use an herb pizza dough from Trader Joes, and follow the rest of the recipe. I agree with the reviewer who said that the olive oil could be cut down and it will still be fabulous. I also roast the potatoes the day before to save time. If you do that and the garlic beforehand, it's a pretty easy weeknight dinner that will seem much better than your typical Tuesday night! Add a good jammy red wine and you're set!
Review 3 for Focaccia Pizza Bianca
JSWAN
ellsworth,me
September 14, 2010
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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BEST PIZZA EVER!
September 14, 2010
This pizza was the best pizza I've ever had! A little time consuming but well worth it. I would roast the garlic ahead of time if possible, to save time later.
Review 4 for Focaccia Pizza Bianca
SueWhite
Sogn Valley, MN
September 6, 2010
Would You Recommend? Yes
+1point
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Foccacia Pizza Bianca
September 6, 2010
This was absolutely delicious...The Sicilian Pizza Dough as well as the fontina, roasted garlic, roasted Yukons, and fresh rosemary topping. The only thing I would change is the amount of olive oil suggested for combining with the roasted garlic...I cut it in half and was just right...blended the two in a blender and brushed on with a pastry brush.