Pizza Bianca with Cherry Tomato and Arugula Vinaigrette
Pizza Bianca with Cherry Tomato and Arugula Vinaigrette
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Yield: Makes 2 ea. 10-12 in. pizzas |
Ingredients
2 each 7-oz. Wood Stone Dough balls
6 oz. fresh ricotta cheese
2 oz. Gorgonzola cheese, in small pieces
4 oz. cherry tomatoes, sliced in half
½ cup arugula leaves, torn
Extra virgin olive oil
Red wine vinegar
Kosher salt and freshly ground pepper
Preparation
Method
Oven Temperature: 550-580 degrees
Spoon dollops of ricotta over pizza skin and distribute gorgonzola evenly.
Drizzle each pie with about 1-Tbsp. of olive oil.
Mix tomatoes and arugula in a small bowl and season with oil, vinegar, salt and pepper. Set aside.
Flame Height: 3.6
Transfer the pizza onto the loading peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza 180-degrees using the utility peel and move it closer to the flame. Once the side closest to the flame begins to brown, and the top and bottom of the pizza are evenly colored (30 seconds to 1 minute), remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board. Top with the tomato mixture and slice.
