pizza BIANCA!  It has many many variations...White Pie, or Pizza Bianca is usually
a pie without tomatoes of any kind and cheese..white cheese like Ricotta, Mozzarella,
Asiago,  Caciocavallo, etc etc.  One white pie that I enjoy making combines a little
bit of a few different ingredients and when the pie is steaming and hot out of the oven
I toss about a handful (not a good scientific measurement, but ask any old Italian cook
and they will motion with their hands..un po' di la, un po' di qua...some of this, some of
that.  )of fresh Arugula.  The steam from the hot pizza wilts the Arugula and helps it
settle into the surface of the pie.  Delicious, and sort of easy. 
     First start with making your dough..follow this link to my dough recipe:
http://blog.afoodobsession.com/2011/06/16/heres-a-stuffed-pizza-from-sicilystvitos-pizza.aspx
and split the dough into 2 even halves for two pizze.  The prep for this pie, other than making
the dough (PUT DOWN THAT PACKAGE OF BOBOLI CRUST PLEASE!~!) is
really not time intensive..great for when you have casual company coming over.  Have all
of your pizze ingredients laid out in bowls infront of you all cut up before you start to make
the pie.  It will go so easy for you.  You will need:  1/8 cup Extra Virgin Olive Oil, 1 tsp.
fresh ground black pepper, 1/4 cup grated pecorino, 1/2 cup diced Caciocavallo (or pro-
vola, provolone, scamorza), 1 1/2 cups of Whole Milk Ricotta, pinch of sea salt, 1 1/4 cups
of arugula.

In a half sheet baking pan or a 12 inch round pizza tray, well oil the bottom of the pan. 
Stretch the dough until it's only about 3/8 of an inch (good luck with keeping that measure-
ment ,   lol, don't stress, just don't make it too thick, all you will taste is the dough because
the toppings are very delicate tasting).  Stretch the dough to fit the tray/pan, this may take
some time, that's ok.Rub 1 tbs. of Olive oil over the top of the pie.  BTW, at this point,
and make sure you have a clean oven or you will have your local Fire Department at your
door in no time, pre heat the oven to 500 degrees F.  Using a spoon place spoonsful (that's
not really a word but I am using it) of Ricotta all over the pie, don't flatten them, the cheese
will melt and spread on its' own as it bakes.  Sprinkle the Caciocavallo (or any of the other
cheeses I've mentioned) over the pie, then add the pinch of salt over the pie, and then the
pepper. Drizzle a little more olive oil over the top and into the oven it goes.  After 10 minutes
rotate the pie and let it cook another 10 minutes and it should be done.  Make sure it
doesn't burn and use the picture of my Pizza Bianca as a guide.  Conversely, it may not
be done enough, carefully lift the pie to see if the bottom of the center is cooked through.
Trial and error, it's ok.  You're not on Top Chef here.  Place the pie on top of the stove and
toss the Arugula all over the top of the pie.  Let it sit for about 3-5 minutes, then cut into
squares.    Makes about 12 square servings.  There you have it...no secrets or mystery
into making La Pizza Bianca.  Get this down, you'll be making more pie of your own
creation..i'm just begging you...no Balsamic and Sun Dried Tomato with Portobello Pizze,
the're so 1980's.