icons-updated Wine Wheelchair Patio Download2 Download World Phone2 Pinterest Map Close Inbox Arrow Email Phone Facebook Instagram Twitter Search
All Recipes, , ,

Bianco Pizza

Chef Anthony Gagliardi


Pizza Dough
1 cup flour
1/2 cup water
1 Tbsp extra virgin olive oil
1 tsp yeast
1 tsp sugar

Garlic Cream Sauce
1 Tbsp butter
1 tsp garlic, chopped
1 cup heavy cream
1 cup half and half cream
1 tsp salt and white pepper

Vanilla Grilled Pineapple
1 whole pineapple, trimmed and sliced into rings
1 tsp vanilla paste (available at De Luca’s Specialty Foods)
2 Tbsp brown sugar

4 Tbsp garlic cream sauce
3/4 cup mozzarella
1/3 cup vanilla grilled pineapple
12 slices pancetta
1 Tbsp pine nuts
1 handful arugula
1 Tbsp pecorino, grated


  1. Mix lukewarm water, yeast and 1 tsp of sugar. Let stand for five minutes.
  2. Add flour, water, yeast mixture and oil to stand mixer.
  3. Mix for 3 minutes, let rest for 1 hour or until double in size.

Garlic Cream Sauce

  1. Melt 1 Tbsp butter in saucepan over medium-high heat and sauté garlic for 1-2 minutes.
  2. Add heavy cream, half and half and cook down to reduce, about 20 minutes, stirring occasionally.
  3. Add salt and pepper to taste.

Yield 1 1/2 cups. Store in fridge up to five days.

Vanilla Grilled Pineapple

  1. Combine vanilla paste and brown sugar in a bowl and toss with pineapple rings until coated.
  2. Place pineapple rings on grill until slightly charred. Let cool.
  3. Slice pineapple into 1” chunks.


  1. Preheat oven to 425°F.
  2. Roll dough into 12” circle and spread with garlic creme sauce.
  3. Sprinkle mozzarella, pancetta and pineapple evenly across pizza.
  4. Bake for 8-12 minutes, until cheese is melted.
  5. Garnish with arugula, pine nuts and grated pecorino.

Yield 1 pizza


This surprisingly sophisticated neighbourhood spot is found in a suburban strip mall and serves one of the highest income neighbourhoods in the city. Cooking is sublime, with the signature pesce…

Read More