Pizza bianca for cheese partisans: funky taleggio and melty fontina over garlic cream, no tomato in sight, rosemary raining down.
1 ball
🍕 Pizza Dough ›
see the baking collection, or 300 g store-bought
150 g
🧀 Taleggio ›
rind trimmed, torn
Mise en place
Before you start
Prep checklist
Pizza Dough — see the baking collection, or 300 g store-bought
Taleggio — rind trimmed, torn
Stir cream with grated garlic and salt — the 30-second white base.
Stretch the dough on a floured peel; cream base, then both cheeses.
Bake on a screaming stone/steel at maximum heat until blistered and molten, 7–9 minutes. Rosemary, chili flakes, and oil the moment it lands.
💡
Taleggio's funk mellows dramatically with heat — skeptics become converts at the first slice.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
·
Crusty bread or buttered rice
·
Roasted seasonal vegetables
Garnish
Fresh herbs added off the heat
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