Some pizzas whisper rather than shout. They rely on restraint, harmony and a touch of indulgence. This white pizza is one of them.
With no tomato sauce to distract, every flavour comes to the fore. The base of olive oil and confit garlic creates a delicate canvas for truffle infused prosciutto, creamy gorgonzola and a fresh topping of figs and rocket dressed in Capezzana olive oil and balsamic vinegar. When baked to perfection in an Alfa Forni oven, these elements come together into something quietly extraordinary.
It is a celebration of balance, where luxury meets simplicity and every bite tells a story of earth, sweetness and fire.
The Biga Base
A pizza this refined demands an exceptional foundation. The long fermented biga dough is the key to its texture and flavour. Airy, crisp and lightly blistered, it carries the richness of the toppings without overpowering them.
Confit Garlic: Slow cooked in olive oil until golden and soft, then lightly crushed.
Truffle Infused Prosciutto: Adds savoury perfume and depth.
Gorgonzola: Creamy and sharp, providing a perfect contrast to the figs.
Fresh Thyme Leaves: Scattered sparingly for fragrance.
Fresh Figs: Added after baking for natural sweetness and colour.
Rocket Salad: Tossed with Capezzana olive oil and a touch of aged balsamic vinegar, added before serving for a peppery freshness.
Method The Art of Technique
Prepare the Dough
Use your 72 hour biga dough and let it come to room temperature for five to six hours before shaping. Each dough ball should be soft and airy.
Shape the Base
Dust the surface with fine semolina and gently stretch the dough by hand, leaving a slightly raised edge for the cornicione.
Build the Flavour Base
Brush the surface with Capezzana olive oil, then spread the soft confit garlic evenly across the dough.
Add the Toppings
Arrange slices of truffle prosciutto and small pieces of gorgonzola evenly across the pizza. Add a few thyme leaves.
Bake with Precision
Using your Alfa Peel Set, slide the pizza onto the hot stone.
Bake for 60 to 90 seconds, turning once or twice until the edges are golden and the cheese begins to bubble.
Finish and Serve
Once baked, top the pizza with slices of fresh fig and a handful of rocket dressed in Capezzana olive oil and a drizzle of balsamic. The peppery greens and sweet figs balance the rich truffle and creamy gorgonzola in perfect harmony.
The Art of Balance
This is pizza as indulgence in its purest form. Each element is simple on its own, yet together they create something greater. The warmth of the oven, the creaminess of the cheese, the perfume of truffle, the freshness of rocket and the sweetness of figs unite in perfect balance.
Luxury built on simplicity. That is the art of pizza.
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The Art of Pizza – White Truffle and Fig Pizza
🍕 The Art of Pizza White Truffle and Fig Pizza
The indulgence of balance
Some pizzas whisper rather than shout. They rely on restraint, harmony and a touch of indulgence. This white pizza is one of them.
With no tomato sauce to distract, every flavour comes to the fore. The base of olive oil and confit garlic creates a delicate canvas for truffle infused prosciutto, creamy gorgonzola and a fresh topping of figs and rocket dressed in Capezzana olive oil and balsamic vinegar. When baked to perfection in an Alfa Forni oven, these elements come together into something quietly extraordinary.
It is a celebration of balance, where luxury meets simplicity and every bite tells a story of earth, sweetness and fire.
The Biga Base
A pizza this refined demands an exceptional foundation. The long fermented biga dough is the key to its texture and flavour. Airy, crisp and lightly blistered, it carries the richness of the toppings without overpowering them.
For perfect results, follow our master recipe here:
👉 The Art of Pizza The 72 Hour Biga Dough
The Ingredients A Harmony of Earth and Sweetness
Method The Art of Technique
Use your 72 hour biga dough and let it come to room temperature for five to six hours before shaping. Each dough ball should be soft and airy.
Dust the surface with fine semolina and gently stretch the dough by hand, leaving a slightly raised edge for the cornicione.
Brush the surface with Capezzana olive oil, then spread the soft confit garlic evenly across the dough.
Arrange slices of truffle prosciutto and small pieces of gorgonzola evenly across the pizza. Add a few thyme leaves.
Preheat your Alfa Forni Pizza Oven to 420°C.
Use your ETI Infrared Thermometer to check the temperature of the stone before launching your pizza.
Using your Alfa Peel Set, slide the pizza onto the hot stone.
Bake for 60 to 90 seconds, turning once or twice until the edges are golden and the cheese begins to bubble.
Once baked, top the pizza with slices of fresh fig and a handful of rocket dressed in Capezzana olive oil and a drizzle of balsamic. The peppery greens and sweet figs balance the rich truffle and creamy gorgonzola in perfect harmony.
The Art of Balance
This is pizza as indulgence in its purest form. Each element is simple on its own, yet together they create something greater. The warmth of the oven, the creaminess of the cheese, the perfume of truffle, the freshness of rocket and the sweetness of figs unite in perfect balance.
Luxury built on simplicity. That is the art of pizza.
Make it with EatAlfresco
Create your own masterpiece with:
🔥 The Alfa Forni Pizza Oven Collection
🔥 The Alfa Peel Set
🔥 The ETI Infrared Thermometer
🔥 The Capezzana Extra Virgin Olive Oil
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The Art of Pizza – Tartiflette Pizza
Chestnut, Trompette de la Mort, Girolle mushrooms, Truffle dust and mozzarella