Pizza Bianca with Soppressata & Sun Dried Tomatoes Recipe

Roman Style Pizza Bianca with Soppressata Friuli and Sun Dried Tomatoes (White Pizza) Recipe

Pizza Bianca with Soppressata & Sun Dried Tomatoes Recipe

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stars based on 1 ratings.

Roman Style Pizza Bianca with soppressata friuli, sun dried tomatoes, fontina, fresh mozzarella and oregano recipe from Paggi Pazzo

Pizza Bianca with Soppressata & Sun Dried Tomatoes Recipe
Published: February 17, 2014

Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 slices
Calories per serving: 700
Fat per serving: 46.3g


  • 2 ounces fresh mozzarella
  • 2 ounces Fontina (cheese)
  • 3 cloves garlic
  • 4 tablespoons olive oil
  • 1 teaspoon oregano
  • 16 ounces fresh dough
  • Handful of flour
  • 3 tablespoons Moretti Semolina flour
  • 1/2 teaspoon of salt and pepper
  • 4 thin slices soppressata friuli
  • 1/4 cup sun dried tomatoes

Cooking Directions

  1. Preheat oven to 450 degrees and chop garlic cloves finely
  2. Take dough, flour and begin to poke and stretch dough slowly to flatten out, then use dough roller to create oval shape that will fit into rectangular cooking sheet pan (click here for homemade dough recipe)
  3. Add semolina flour spread across the baking pan
  4. Add dough onto pan and fit to rectangular shape then dress with chopped garlic and 2 tablespoons of olive oil, topped with salt and pepper
  5. Add chopped fresh mozzarella and little pieces of fontina to dough, on top of olive oil
  6. Add sun dried tomatoes and soppressata slices across the pizza
  7. Top with oregano sprinkled throughout and lightly dressed with olive oil
  8. Place pizza bianca in oven and cook for 20 minutes
  9. Remove from oven and let rest for 5 minutes, then cut slices and serve

Let it Rip!

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