30 min · Serves 4

Pizza bianca, the white pizza strips everything back to what matters: great dough, great oil, and the confidence to keep things simple. Our Chilli Infused EVOO brings a slow, warming heat that builds beautifully across a base of creamy ricotta and roasted garlic. This is the pizza that converts people who think they need tomato sauce. Once you’ve made it, you’ll understand.

Ingredients

• 4 individual pizza bases or 2 larger bases (store-bought or homemade)
• 3 tbsp The Village Press Chilli Infused EVOO, plus extra for finishing
• 250g fresh ricotta
• 1 whole head of garlic, roasted
• 150g fresh mozzarella, torn
• Fresh rosemary sprigs
• Flaky sea salt
• Optional toppings: thinly sliced zucchini, prosciutto added after baking, or fresh rocket finished with extra Chilli Oil

Preheat your oven to 250°C (or as high as it will go) with a pizza stone or heavy baking tray inside.

To roast the garlic, cut the top from the head to expose the cloves, drizzle with a little Chilli Infused EVOO, wrap in foil, and roast at 200°C for 35–40 minutes until soft and golden. Squeeze the cloves out and set aside.

Brush the pizza bases generously with Chilli Infused EVOO. Dot with spoonfuls of ricotta and scatter with the roasted garlic cloves. Add the torn mozzarella and a few rosemary sprigs. Season with flaky salt.

Slide onto the preheated stone or tray and bake for 8–12 minutes until the base is crisp and the cheese is bubbling and golden at the edges.

Remove from the oven and finish immediately with a generous drizzle of Chilli Infused EVOO straight from the bottle. Add any fresh toppings and serve at once.