A pure, (almost) perfectly white pizza, which the Italians aptly name Bianca. Such simple, clean flavours deserve the best ingredients. Reach for flaky sea salt, firm garlic and the freshest mozzarella you can find to do it full justice.
- 1 head garlic
- 1 x 30-cm (1 2-in) Crispy pizza base
- 2 tbsp olive oil
- 150g (5oz) mozzarella, sliced 1 tsp sea salt
- 1 sprig fresh rosemary, needles removed and chopped
- Preheat the oven to 220°C/425°F/Gas mark 7.
- Wrap the whole head of garlic in foil and roast for 45 minutes, until soft. Cool slightly. Slice the top off the garlic head and squeeze the cloves into a bowl. Stir with a fork.
- Prepare the pizza base so it is ready to be topped.
- Brush the pizza base with 1 tbsp olive oil. Distribute slices of mozzarella over the base, leaving about 1-2cm (1/2-1/4in) uncovered around the edge, then top with sea salt, garlic and chopped rosemary. Drizzle with the remaining olive oil.
- Bake for 10-12 minutes, or until the cheese has melted and the crust is golden. Serve immediately.