The Ultimate Three-Cheese White Pizza with Crispy Bacon & Fresh Arugula: A Gourmet Homemade Delight
At our house, homemade pizza isn’t just a meal; it’s a cherished weekly ritual, especially on Friday nights. My family often gravitates towards classic pepperoni, but sometimes, a special occasion calls for something more adventurous. A few weeks ago, while hosting friends, I seized the opportunity to experiment with a less traditional, yet incredibly flavorful, option for the adults. The result? This sensational three-cheese white pizza, generously adorned with crispy bacon and a vibrant mountain of fresh arugula. It was an instant hit, quickly becoming everyone’s undisputed favorite and proving that even simple ingredients can create extraordinary flavor.
This pizza stands out with its rich, creamy cheese blend, the smoky crunch of bacon, and the refreshing, peppery bite of arugula. It’s a harmonious blend of textures and tastes that truly elevates the homemade pizza experience. Think of it as a luxurious pizza that doubles as a fresh salad – a truly unique and irresistible combination that you’ll want to add to your regular rotation.
What is White Pizza (Pizza Bianca)?
White pizza, also known as Pizza Bianca, distinguishes itself from its red-sauced counterparts by omitting traditional tomato sauce. Instead, its foundation typically consists of olive oil, garlic, and a glorious medley of cheeses, often complemented by various vegetables or savory meats. The absence of tomato allows the rich flavors of the cheeses and other toppings to truly shine, creating a distinct and often more complex taste profile.
For this particular variation, we layer on an exquisite combination of ingredients that deliver maximum flavor and textural contrast:
- Premium Olive Oil: The essential base, providing a fragrant and slightly fruity foundation.
- Creamy Ricotta Cheese Blend: Whipped with fresh minced garlic, a pinch of salt, and a dash of pepper, the ricotta forms a luscious, savory layer that’s both smooth and incredibly flavorful.
- Melted Mozzarella Cheese: The quintessential pizza cheese, offering that perfect stretchy, gooey goodness we all crave.
- Sharp Parmesan Cheese: Grated Parmesan adds a salty, nutty depth and a delightful umami kick that balances the other creamy cheeses.
- Crispy Bacon: Finely chopped and cooked to perfection, the bacon introduces a smoky, salty crunch that is simply irresistible.
- Fresh Arugula: Tossing fresh arugula with a whisper of olive oil and salt just before serving adds a vibrant, peppery, and slightly bitter note, cutting through the richness of the cheeses and bacon. It’s the “salad” on your pizza!
This thoughtful combination ensures every bite is a burst of contrasting yet complementary flavors, making for an unforgettable white pizza experience.
My Best Tips for Achieving Pizza Perfection at Home
Creating restaurant-quality pizza in your own kitchen is entirely achievable with a few simple techniques and the right tools. After countless homemade pizza nights, I’ve gathered some invaluable tips that will elevate your pizza game and ensure a consistently delicious result every time. From the foundation of your crust to the final bake, these pointers will help you master the art of homemade pizza.
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Dough Decisions: Homemade vs. Store-Bought:
While I’m a huge advocate for my homemade pizza dough recipe – which offers unparalleled flavor and texture control – there’s absolutely no shame in reaching for quality store-bought pizza dough. Many grocery stores, especially those with in-house bakeries, offer excellent fresh or frozen options. Just make sure to look for prepared (but not yet baked) dough in the refrigerated or frozen section. Using store-bought dough can significantly cut down on prep time, making weeknight pizza a breeze without sacrificing much quality.
If you opt for homemade dough and want to get ahead, I’ve even got a fantastic tip for prepping pizza dough in advance, ensuring that fresh pizza is always just a short bake away.
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The Game-Changing Pizza Stone:
For years, I resisted adding a pizza stone to my already crowded kitchen. What a mistake! This is one gadget I wish I’d invested in much sooner. A pizza stone, or even a heavy-duty baking steel, is crucial for achieving that coveted crispy crust. It absorbs and retains heat, mimicking the intensely hot environment of a professional pizza oven. When your dough hits the preheated stone, it gets an immediate burst of heat from the bottom, resulting in a perfectly browned and crispy base. Always place your stone in a cold oven and let it preheat with the oven for at least 30-60 minutes to ensure it’s scorching hot.
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Parchment Paper: Your Non-Stick Secret Weapon:
Forget the mess of cornmeal or semolina! While these traditional methods prevent sticking, they can also leave a dusty residue on your oven floor. Instead, bake your pizza directly on a sheet of parchment paper. Simply stretch your dough on parchment, add your toppings, and slide the entire thing (parchment and all) onto your hot pizza stone. The parchment prevents sticking, makes transferring the pizza into and out of the oven effortless, and ensures a cleaner baking experience. It’s a simple trick that makes a huge difference.
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Embrace the Heat: Bake at 500°F (or as Hot as Your Oven Goes!):
Don’t be shy about turning up the heat! Pizza loves high temperatures. Baking at 500°F (or the highest temperature your oven can reach, typically between 475°F-550°F) is key to a perfectly cooked pizza. This intense heat quickly cooks the crust, giving it a beautiful crispy exterior and a chewy interior, while rapidly melting the cheeses to golden, bubbly perfection. A lower temperature and longer bake time can often lead to a dry, tough crust and overcooked toppings. Aim for a quick, hot bake of around 8-12 minutes, depending on your oven and desired crispness.
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Invest in Quality Pizza Tools:
Beyond the pizza stone, a couple of other tools can significantly improve your homemade pizza experience:
- A wood pizza peel is fantastic for transferring your topped pizza to the hot stone and doubles as a stylish serving board once your pizza is ready. Dust it lightly with flour or semolina (or use parchment paper!) to ensure a smooth transfer.
- A good, sharp pizza wheel (or rocke knife) is essential for clean, effortless slices. A dull knife can tear your beautiful pizza, scattering toppings and cheese.
The Irresistible Flavors of Our Three-Cheese White Pizza
This particular white pizza recipe is a masterclass in balancing rich, creamy textures with bright, fresh flavors. The base of olive oil and garlic-infused ricotta creates a luxurious canvas, unlike any traditional red sauce. The mozzarella brings its classic melt, while parmesan adds a salty, sharp counterpoint, ensuring a complex cheese profile that’s anything but bland. The crispy bacon introduces a welcome layer of savory, smoky flavor and a delightful crunch that contrasts beautifully with the soft cheese blend. Finally, the fresh arugula, tossed lightly with olive oil and salt, provides a vibrant, peppery finish, adding a refreshing crispness and a gourmet touch that makes this pizza truly stand out.
It’s a symphony of tastes and textures that will surprise and delight, proving that white pizza can be just as exciting, if not more so, than its red-sauced cousins. This recipe is perfect for those who appreciate nuanced flavors and a sophisticated twist on a beloved classic.
Serving Suggestions and Creative Variations
This Three-Cheese White Pizza with Bacon and Arugula is a complete meal in itself, offering a delightful balance of savory, creamy, and fresh elements. However, if you’re looking to round out your meal or offer some variety, here are a few serving suggestions and creative variations:
Serving Suggestions:
- Simple Side Salad: A light, vinaigrette-dressed green salad can complement the pizza beautifully. Keep it simple to let the pizza shine.
- Roasted Vegetables: A platter of lightly seasoned roasted broccoli, asparagus, or bell peppers would add another layer of flavor and nutrition.
- Wine Pairing: A crisp Sauvignon Blanc, a light-bodied Pinot Grigio, or even a dry Rosé would pair wonderfully with the rich cheeses and peppery arugula.
- Garlic Knots or Breadsticks: For those who love to dip, some warm garlic knots or plain breadsticks could be a nice addition.
Creative Variations:
- Add More Veggies: Sautéed mushrooms, caramelized onions, thinly sliced red onion, or roasted red peppers can be added before baking for extra flavor and texture.
- Spice It Up: A sprinkle of red pepper flakes on top (either before or after baking) will give it a pleasant kick.
- Herb Infusion: Fresh basil or oregano, added after baking with the arugula, can enhance the aromatic profile.
- Different Proteins: Instead of bacon, consider crumbled cooked sausage, prosciutto (added after baking), or even grilled chicken for a different protein twist.
- Go Green: For a vegetarian option, simply omit the bacon. The pizza is still incredibly flavorful with just the three cheeses and arugula. You could add sun-dried tomatoes or artichoke hearts for more depth.
- Truffle Oil Drizzle: For an extra gourmet touch, a light drizzle of white truffle oil after baking can elevate the flavors to new heights.
Don’t be afraid to experiment with your favorite toppings and make this white pizza uniquely yours! The base recipe is robust enough to handle various additions while still delivering a fantastic flavor.
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Ingredients
- ½ of basic pizza dough recipe or 1 lb store-bought pizza dough
- Olive oil , for drizzling
- ½ cup ricotta cheese
- 1 clove garlic , minced
- Salt and pepper
- 2 cups shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 2 strips cooked bacon , roughly chopped
- 2 cups fresh arugula
Instructions
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Preheat oven to 500°F. If using a pizza stone, preheat along with the oven.
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Roll out or stretch pizza dough to a large circle about 1/2-inch thick. Drizzle with olive oil.
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In a bowl, combine the ricotta cheese, minced garlic and salt and pepper to taste. Spread over the pizza dough.
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Top with mozzarella cheese, parmesan cheese, and cooked bacon.
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Bake for about 10 minutes, or until crust is golden brown and cheese is melted and starting to brown.
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Toss arugula with a little olive oil and some salt and pepper. Top pizza with arugula just before serving.
Notes