A SAUCE SO GOOD, YOU'RE LUCKY IF YOU'LL HAVE ANYTHING LEFT FOR THE PIZZA.

Pizza Bianco is basically a "no sauce" pizza where a mix of cheese (a little or a lot) is used instead - wonderfully melted to create the foundation for whatever topping you want.

For a Pizza Rosa it means a sprinkle of a little parmesan perhaps with some mozarella.
For a Pizza with roe it's sourcream or smetana as the base.

And then there's parmigiano cream..... A pizza sauce so good, you'll end up eating half of it along the way.

We've used this as a base for both our potato pizza (thinly slices, parboiled and added on top with both rosemary and bacon/pancetta) - here the potatoes were added from the start when the pizza went into the oven.

And for our pizza with fried chantarelles - where the pizza was baked first with ONLY the parmigiano cream - baking it for 2-3 minutes until the dough and cream has gotten a bit of color. Then we quickly took it out, added the chanterelles and back into the oven to get them warm and crispy.

Recipe for this amazing pizza bianco parmigiano cream sauce is:

3dl heavy/double cream
100 grams of grated parmesan (preferably matured 18 months or longer)
The rind (hard back) of the parmesan cheese
1 tsp of cornstarch (maizena) + 1 tbsp of cream/water - mixed separately and added to the sauce.

Heat up the cream with the rind (hard back) from the parmigiano - don’t let the cream boil. Add in the 100grams of grated parmigiano. Mix 1 tsp cornflour (Maizena) with 1 tbsp of cold water and add into the pan, slightly turning up the heat to thicken the cream. Season with salt and peppar and turn off the heat to let cool slightly (it will thicken even more). 

Ready to make the most amazing pizza bianco.