Bianco Recipe

Roast garlic and make oregano oil

Preheat oven to 400°F (200°C). Slice the top off the garlic head to expose cloves, drizzle with 1 tsp olive oil and wrap in foil. Roast on a small baking sheet 30–35 minutes until soft and golden. Meanwhile, in a small bowl combine 2 tbs extra virgin olive oil, chopped fresh oregano (reserve 1 tsp for garnish) and 1 tsp fine sea salt. When garlic is cool, squeeze roasted garlic cloves from skins into the oil and mash or whisk until incorporated — this is the roasted garlic oregano oil. Keep warm or room temperature.

Prepare dough

If using refrigerated dough, let it come to room temperature per package instructions (about 30 minutes). Preheat oven to highest setting (450–500°F / 230–260°C) and place a pizza stone or inverted baking sheet in oven to heat at least 30 minutes. On a lightly floured surface, stretch or roll dough to a 12-inch circle (thin to medium thickness). Transfer dough to a piece of parchment for easier handling.

Brush base

Brush the dough surface evenly with 1–2 tbs of the roasted garlic oregano oil, leaving a 1/2-inch edge for crust. Reserve remaining oil for drizzling after baking.

Preheat a skillet over medium-high heat with 1 tbs olive oil. Season the chicken breast with 1 tsp kosher salt, 1 tsp black pepper and 1 tsp garlic powder. Sear the breast 3–4 minutes per side until well browned and cooked through (internal temp 165°F/74°C). Let rest 5 minutes, then slice or shred into bite-size pieces. Alternatively, roast at 400°F (200°C) for 18–22 minutes until done.

Toss the cooked chicken with 1 tbs of the roasted garlic oregano oil to infuse flavor and keep moist. Set aside.

While dough and chicken are preparing, toss broccoli florets with 1 tbs olive oil, 1 tsp salt and 1/2 tsp black pepper. Spread on a rimmed baking sheet and roast in the 400°F (200°C) oven for 12–15 minutes until tender and lightly charred. If you roasted garlic at 400°F, you can roast broccoli concurrently.

If using fresh red peppers: char whole peppers on a grill or under the broiler until skins are blackened, place in a bowl covered with plastic for 10 minutes, then peel, seed and slice into strips. If using jarred roasted red peppers, drain and slice into 1/2-inch strips. Pat dry to avoid excess moisture.

Preheat oven to 475°F (245°C) if not already at a high temperature and make sure pizza stone/inverted sheet is hot. Dollop ricotta across the oiled dough in 6–8 small spoonfuls (about 3 oz total), spacing to allow melt. Sprinkle grated Asiago evenly over the pizza (about 3 oz) leaving crust edge clear.

Distribute roasted broccoli florets, sliced roasted red pepper strips and the shredded/sliced oven-roasted chicken evenly over the cheese. Lightly season toppings with a pinch of coarse sea salt and a few cracks of black pepper.

Slide the pizza (on the parchment) onto the preheated stone or sheet and bake 10–12 minutes, until crust is crisp and golden and cheeses are bubbling. Rotate once halfway through for even browning if your oven has hot spots.

Remove pizza from oven. Immediately drizzle remaining roasted garlic oregano oil over the top (to taste, about 1 tbs) and sprinkle optional parmesan and red pepper flakes if using. Garnish with reserved fresh oregano leaves and a light sprinkle of coarse sea salt. Let rest 2–3 minutes, then slice.