Authentic Roman Pizza Bianca with Zucchini Blossoms and Burrata Tips, FAQ & printable recipe

Tips for success

To achieve the best flavor, allow the dough to undergo a cold fermentation in the refrigerator for up to 24 hours before shaping. This slow rise develops complex, nutty flavors in the flour and improves the overall digestibility of the crust. Simply bring the dough back to room temperature before stretching it out to bake. This small extra step elevates the pizza from a standard meal to an artisan-quality experience.

When adding the anchovy fillets, consider the intensity of the saltiness. If you prefer a milder flavor, rinse the anchovy fillets briefly under cold water and pat them dry before placing them on the pizza.

This removes excess surface salt and oil, allowing the natural umami of the fish to complement the creamy stracciatella without overwhelming the subtle sweetness of the zucchini blossoms and the delicate lemon zest finish.

Variations

• Spicy Pepper Variation: Add a pinch of crushed red pepper flakes to the topping for a subtle heat that complements the creamy cheese. This simple addition provides a nice contrast to the delicate squash blossoms.
• Herbed Oil Variation: Before placing the dough in the oven, brush the surface lightly with extra-virgin olive oil infused with minced garlic and fresh thyme. This adds a layer of aromatic depth to the crust.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container for up to 2 days.

Reheat

Reheat in a preheated 400 degree Fahrenheit oven for 5 minutes until the crust is crisp again.

Store any leftovers in an airtight container at room temperature for up to one day to maintain the best texture. If stored longer, the crust will lose its crispness and become soft. For longer storage, keep in the refrigerator, but be aware that the texture will change significantly. It is best to enjoy this pizza fresh from the oven to appreciate the contrast between the crispy crust and the soft, creamy toppings.

The dough can be prepared up to 24 hours in advance. After the initial mixing, place the dough in a lightly oiled bowl, cover it tightly with plastic wrap, and store it in the refrigerator.

This cold-proof method is highly recommended for better flavor development. Remove the dough from the refrigerator about two hours before you intend to bake, allowing it to come to room temperature and undergo a final proofing stage before shaping.

Serving ideas

Serve the pizza bianca immediately while the crust is still warm and the stracciatella is at its best. Place the pizza on a wooden cutting board to maintain the heat of the crust.

Use a sharp serrated knife to cut through the airy structure, ensuring that the honeycomb crumb is not crushed during the process. This dish is excellent when served as an elegant appetizer or as a centerpiece for a light, rustic dinner party.

Pair this pizza with a crisp, dry white wine that complements the salty anchovies and the fresh, creamy cheese. The acidity of the wine will cut through the richness of the stracciatella, balancing the overall flavor profile.

A simple side salad of bitter greens, such as arugula or radicchio, dressed with a light lemon vinaigrette, makes an ideal accompaniment, providing a refreshing contrast to the warm and hearty pizza crust.

Frequently asked questions

Recipe card

Authentic Roman Pizza Bianca with Zucchini Blossoms and Burrata

Prep 30 minCook 15 minRest 1 hTotal 1 h 45 minServes 2

Ingredients

• 500 grams artisan flour
• 6 pieces zucchini blossoms
• 4 oz stracciatella cheese
• 4 fillets anchovy fillets
• 1 tsp lemon zest

Instructions

1. Combine 500 grams of artisan flour with water to reach eighty percent hydration in a large bowl. Gently stretch the dough to develop strength while maintaining the hydration level. Cover and let the dough rest in a warm place for at least one hour until it doubles in size and shows air bubbles.
2. Preheat the pizza stone inside the oven to 480 degrees Fahrenheit (249 degrees Celsius). Carefully place the shaped dough onto the hot stone. Arrange the fresh zucchini blossoms on top of the dough. Bake until the crust puffs up and turns a deep golden brown, and the blossoms are slightly blistered.
3. Remove the pizza from the oven immediately. While the crust is still hot, dollop the creamy stracciatella cheese over the top. Drape the anchovy fillets across the cheese and finish by grating fresh lemon zest over the entire pizza. Serve while hot and crispy.

Contains: gluten, fish, milk

Estimated nutrition per serving

Calories

420

Protein

14.5 g

Carbohydrates

62 g

Fat

12 g

Fiber

2.5 g

Sugar

1.5 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.