White Pizza with Bacon, Artichokes and Balsamic
A creamy white pizza featuring tangy ricotta and mozzarella, crispy applewood bacon, tender artichoke hearts, and fresh herbs, finished with a glossy balsamic reduction. The garlic-infused oil base adds depth while the herb-parmesan topping brightens every bite. Perfect for casual weeknight dinners or entertaining friends who appreciate fresh, quality ingredients. This version balances richness with acidity and herbaceous notes, avoiding heavy tomato sauce for a lighter, more sophisticated pizza experience.
Ingredients
- 1 cup balsamic vinegar
- 1 recipe pizza dough, homemade
- 1 clove garlic, minced, or 2 if small
- 1 ½ tablespoon light olive oil
- 2 cup mozzarella cheese, freshly grated
- ¾ cup ricotta cheese, whole milk
- 1 cup artichoke hearts, drained
- 4 slice applewood bacon, cooked and choppedprosciutto1:1non-pork
crispy salty element, thinner and less smoky
- 2 tablespoon parmesan cheese, freshly grated
- 1 teaspoon fresh parsley, minced
- 1 teaspoon fresh basil, minced
- ½ teaspoon fresh oregano, minced
Instructions
- 1
Reduce balsamic vinegar in a saucepan over medium heat, stirring often, until thick and syrupy; set aside to cool.
- 2
Preheat oven to 400F (400°F) and lightly oil an inverted rimmed baking sheet.
- 3
Heat garlic and olive oil in a small saucepan over low heat until garlic just begins to turn golden; remove from heat and cool.
- 4
Stretch and press pizza dough into a rustic oval on the prepared pan.
- 5
Brush the center of dough with all garlic oil, leaving a border, then sprinkle mozzarella evenly over top.
- 6
Bake for 10 minutes on the middle rack.
- 7
While baking, combine parmesan cheese with fresh parsley, basil, and oregano.
- 8
Remove pizza from oven and scatter spoonfuls of ricotta over mozzarella, then arrange artichokes and bacon pieces.
- 9
Sprinkle parmesan herb mixture over top.
- 10
Bake for an additional 12 to 15 minutes until crust is golden and edges are crispy.
- 11
Slice and drizzle with reduced balsamic vinegar before serving.
Tips
Reduce balsamic vinegar ahead of time; it thickens more as it cools, so watch for a syrupy consistency rather than over-reducing to burnt.
Use homemade or quality store-bought pizza dough at room temperature for easier stretching; cold dough springs back and resists shaping.
Don't skip the herb-parmesan topping between bakes; it distributes seasoning evenly and adds textural contrast to the creamy cheeses.
Good to Know
Refrigerate leftover pizza in an airtight container for up to 3 days. Reheat in a 350F oven for 8-10 minutes until crust crisps; microwaving softens the crust.
Prepare balsamic reduction up to 1 week ahead. Shape pizza dough and refrigerate up to 8 hours before topping and baking. Pre-cook bacon and mince herbs up to 1 day ahead.
Serve immediately after drizzling with balsamic for optimal crust texture. Pairs well with a crisp white wine like Pinot Grigio or a light salad with bitter greens to balance richness.
Common Mistakes
Do not overwork pizza dough or it becomes tough; use a light hand when stretching to preserve an open crumb structure.
Do not skip the cooling step for garlic oil or it will burn the cheese; start with low heat.
Do not reduce balsamic too far past syrupy or it will become acrid and unpleasantly thick.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use store-bought pizza dough?
Yes, absolutely. Use dough at room temperature for 30 minutes before shaping. One pound of store-bought dough works well and saves substantial prep time without compromising flavor.
What if I don't have fresh herbs?
Substitute dried herbs using one-third the quantity: 1/3 teaspoon each of dried parsley, basil, and oregano combined in the parmesan mixture. Dried herbs work but lack the bright freshness that defines this pizza.
How long does balsamic reduction keep?
Cooled balsamic reduction stores in an airtight container in the refrigerator for up to 2 weeks. It thickens further as it cools; add a splash of warm water to thin if needed before drizzling.