When most people think of pizza, they imagine tomato sauce and melty cheese. But in Rome and other parts of Italy, there's another beloved version that skips the sauce altogether: Pizza Bianca.

Light, crisp, and fragrant with olive oil and salt, Pizza Bianca is one of Italy’s most underrated breads. More than just “white pizza,” it’s a deliciously simple flatbread that can be enjoyed as a snack, side, or base for endless toppings.


What Is Pizza Bianca?

Pizza Bianca literally means “white pizza” in Italian. It’s a flatbread-style pizza without tomato sauce, typically baked in long slabs, sliced into squares, and served plain or filled like a sandwich.

In Rome, it’s sold in bakeries (forni) by weight, still warm and oily from the oven. The classic version is topped with nothing but olive oil, sea salt, and sometimes rosemary—letting the quality of the dough shine.


Key Features of Pizza Bianca

Crisp and airy crust with a chewy interior

Generously brushed with extra virgin olive oil

No sauce or cheese (in the traditional Roman version)

Versatile—can be eaten on its own or stuffed like a focaccia

Though sometimes confused with American-style white pizza (which includes cheese), the Roman version is much more like a rustic flatbread.


A Brief History

Pizza Bianca is rooted in Rome’s baking tradition. Bakers would use scraps of bread dough, stretch them thin, season with olive oil and salt, and toss them into the hot oven to test its heat. Over time, this became a popular street food on its own.

Today, Pizza Bianca is beloved across central Italy and has gained popularity worldwide among fans of minimalist, artisan-style baking.


Classic Ingredients

The magic of Pizza Bianca lies in the dough and the toppings—simple but high-quality:

Bread flour or type “00” flour

Water

Yeast

Salt

Olive oil

Optional: rosemary, garlic, coarse sea salt

No tomato, no cheese—just pure, flavorful dough baked to perfection.


Easy Pizza Bianca Recipe

Ingredients:

500g (4 cups) bread flour

375ml (1½ cups) water

10g (2 tsp) salt

7g (2¼ tsp) instant yeast

2 tbsp olive oil (plus more for topping)

Optional: fresh rosemary, flaky sea salt


Instructions:

  1. Make the dough: Mix flour, yeast, salt, and water. Add olive oil. Knead until smooth and elastic (about 8–10 minutes).

  2. Let it rise: Cover and rise for 1.5 to 2 hours, or until doubled in size.

  3. Stretch and proof: Gently stretch dough onto an oiled baking sheet. Let rest another 30 minutes.

  4. Top it: Dimple the dough with your fingers. Drizzle generously with olive oil. Sprinkle with sea salt and rosemary.

  5. Bake: Preheat oven to 220–240°C (430–460°F). Bake for 15–20 minutes, until golden and puffed.

  6. Cool slightly and serve: Cut into strips or squares. Eat warm or at room temperature.


How to Serve Pizza Bianca

As a snack: Just olive oil and salt—it’s that good.

Filled like a sandwich: Try prosciutto and arugula or mortadella and stracchino cheese.

As a side: Great with soups, salads, or antipasto platters.

Topped with extras: Add roasted vegetables, caramelized onions, or fresh herbs.


Why You Should Try It

Pizza Bianca is proof that less is more. With no overpowering toppings, every bite highlights the bread's flavor and texture. It's perfect for sharing, great for picnics, and a fun alternative to focaccia or traditional pizza.


Final Thoughts

Whether you're recreating a Roman street snack or serving it alongside your favorite Italian dishes, Pizza Bianca is an easy and rewarding bake that belongs in every home baker’s repertoire.

Light, crisp, and endlessly adaptable, it’s Italy’s most delicious blank canvas.