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SUNSET® Wild Wonders® Pizza Bianca


2 lb store bought pizza dough, brought to room temperature
All-purpose flour for dusting
4 tbsp olive oil
1 tbsp minced fresh garlic
1/2 tsp kosher salt
2 c shredded mozzarella
3 c thinly sliced Wild Wonders® tomatoes
20 fresh basil leaves
Coarse sea salt to finish


Position rack to center of oven. Preheat oven to 450° F.

Lightly grease a clean baking sheet with olive oil. If pizza dough is refrigerated, remove from fridge and let come up to room temperature, covered loosely with a clean towel.

In a small bowl combine 2 tablespoons of olive oil with garlic and kosher salt. Set aside.

Dust a clean working surface with a small amount of flour. Divide the pizza dough into 4 equal portions and form each portion into a round shape. Keep the other portions covered with a tea towel as you prepare and bake each individual pizza.

Using a lightly floured rolling pin, roll out the first portion of dough into an 8 – 9-inch circle, about 1/4” thick. Carefully transfer dough to prepared baking sheet.

Brush top of dough with ¼ of the garlic oil mixture and evenly sprinkle 1/2 cup mozzarella. Arrange tomatoes evenly over mozzarella. Top with 4 – 5 basil leaves and bake until cheese is melted, bubbly and lightly browned on edges and tomatoes have slightly softened, about 12 minutes.

Carefully transfer pizza to a cutting board and finish with a touch of sea salt over the tomatoes. Let pizza rest for a minute or two before serving (the tomatoes will be very hot and juicy!).

Makes 4 pizzas.

Chef's Notes

Just before serving, finish the pizzas with a drizzle of extra virgin olive oil.

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