Pizza Bianca with Arugula, Bacon, and Mushrooms

  • AZSteph Posted: 01/18/09
    Worthy of a Special Occasion

    I took this to a casual dinner party as an appetizer. I used my homemade whole wheat crust for this recipe just because I like to use whole grains whenever possible. After reading the other reviews, I added some Italian seasoning and fresh ground pepper to the Ricotta and I added about 1/4 tsp. of white truffle oil to the mushroom and onion mixture after it had cooled. It had great flavor and all of the guests loved it.

  • spremo Posted: 01/12/11
    Worthy of a Special Occasion

    It seems this recipe hasn't gotten the reviews it deserves. I've made this recipe more than twice and if the recipe is made correctly, the dough is nice and thick and the flavors are outstanding. I actually don't put the bacon in this recipe and the flavors are right on. The onion, arugula and mushroom flavors with the ricotta and cheese are top notch. I'm actually going to use the dough recipe to make a tomato, basil, pesto and mozzerella pizza because it's such a good one.

  • JIMMIC Posted: 11/24/10
    Worthy of a Special Occasion

    We made this per the recipe except we used a premade crust. We both enjoyed it very much. I will make the crust sometime in the future.


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