Potato Bianca Recipe

Preheat oven to 220°C (425°F). Line a baking sheet with parchment or lightly oil it.

Wash and halve (or quarter if large) the potatoes so pieces are about 1-inch. Toss potatoes with 2 tbs extra-virgin olive oil, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated.

Arrange potatoes cut-side down in a single layer on the prepared baking sheet. Roast for 25–30 minutes, turning once halfway, until golden brown and tender when pierced with a fork. Remove from oven and set aside to cool slightly.

While potatoes roast, heat a large skillet over medium-high heat. Add 1 tbs unsalted butter and 1 tbs olive oil and let the butter foam.

Add sliced mushrooms in a single layer (work in batches if necessary). Cook without stirring for 2 minutes to develop color, then stir and continue cooking 3–4 minutes until browned.

Add 1 clove garlic and 1 tsp chopped thyme, and cook for 30–45 seconds until fragrant. Season with 1/4 tsp salt and 1/8 tsp black pepper. Remove from heat and set aside.

In a small saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs flour and whisk continuously for 1–2 minutes to cook the raw flour (roux) without browning.

Slowly whisk in 1 cup whole milk and 1/2 cup heavy cream, a little at a time, until the mixture is smooth. Continue to cook, whisking, until the sauce thickens and coats the back of a spoon (about 4–6 minutes).

Stir in 1 tsp minced garlic and 1/4 cup grated Parmesan. Season with 1/2 tsp salt and 1/4 tsp black pepper. If the sauce is too thick to spread, whisk in up to 2 tbs low-sodium stock to reach a spreadable consistency. Remove from heat and let cool slightly.

Position a pizza stone in the oven and preheat to 250°C (475°F) for at least 30 minutes (or preheat the oven to highest setting and use a baking sheet if a stone is not available).

On a lightly floured surface, stretch or roll the dough to a 12–14" (30–35 cm) round. Transfer to a pizza peel dusted with flour or to a parchment-lined baking sheet.

Brush the dough lightly with 1 tbs olive oil, leaving a 1/2-inch border. Spread an even layer of the warm white sauce over the dough, leaving the border untouched (about 3/4 cup sauce).

Distribute roasted potato pieces evenly over the sauced dough, spacing to allow some exposed sauce. Scatter the sautéed mushrooms over the potatoes.

Tear or halve the bocconcini and dot evenly across the pizza. Sprinkle 2 tbs grated Pecorino/Parmesan if using, and a light pinch of red pepper flakes if desired.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 475°F (245–250°C) for 8–12 minutes, or until the crust is golden and cheese is melted and bubbling. Rotate halfway for even browning.

Remove pizza and let rest 2–3 minutes. Scatter chopped parsley over the top, slice, and serve warm.