Pizza sauce – ricotta, Parmesan and lemon
Blanched spinach squeezed dry, courgette, ham or mushrooms. Also good with rocket added after baking.
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The original recipe makes 5 pizzas. Choose a quantity to scale the ingredients.
Ingredients now shown for 5 pizzas.
Cuisine: Italian-inspired
Estimated timing: about 10 min preparation · about 0 min cooking. These estimates describe the basic method and are not measured kitchen timings. Follow the method and any time ranges above.
Method
Mix the cheese cream
Mix the ricotta, Parmesan, oil, lemon zest and pepper. Taste before adding any salt.
Adjust the texture
If too stiff to spread, stir in water 1 tsp at a time. Aim for a spreadable cream, not a runny sauce.
Spread and bake
Use 40–50 g per pizza, spread thinly or in small, shallow dollops. Top lightly and bake.
Get to know the spices in this dish
Good to know before you cook
Pairs well with
Blanched spinach squeezed dry, courgette, ham or mushrooms. Also good with rocket added after baking.
Good to know
Allergen: milk. The lemon should provide a subtle lift. This is a white cheese cream, not a claim that pizza bianca has one standard recipe.
Quantity and use
About 280 g · 5–6 pizzas · 10 minutes. Scale the ingredients by pizza count; use a thin layer. The approximate yield can cover an extra pizza if spread sparingly.