Beyond a Basic Bianca
The Bianca is layered in various intensities of cheese over a base of rich panna. Mingled with truffles and sage, this simple but highly sophisticated pizza is the pinnacle of white pies.
Whip up the panna, or whipping cream, to stiff peaks with a hand or stand blender. Smooth a base of the cream over your dough. Evenly top with cubes of fontina and mozzarella, and the shredded sottocenere.
Scatter a dusting of chopped sage over the pie. The sage diversifies the base note to this pizza, melding with the earthy truffle.
Mozza’s wood burning oven add a char flecked richness to the dough, but the spec’s are home oven friendly. Bake your pizza in a 500 degree oven for 8-10 minutes until the out crust is puff and the middle of the pie is a glistening pool of cheese.
Sage Topping Sizzles
Most of us don’t have a deep fryer roaring and ready in our kitchens. So add 1/4 inch of canola or vegetable oil to a pan over medium heat. When the oil shimmers (around 350 degrees) drop in a small handful of whole sage leaves. They will bubble like mad! When the sizzling subsides, scoop them out with a mesh spoon onto a paper towel.
Arrange the fried sage leaves over the top of the pie. Slice. Eat. Know perfection.