*White pizza perfection: creamy panna sauce, melted mozzarella, chives, and a drizzle of truffle oil. I also added seasoned chicken!*

This pizza is all about luxury in its simplest form. The dough is straightforward — just flour, water, yeast, and olive oil — but with a long, slow rise it develops a depth of flavor and an airy, chewy texture that’s the hallmark of great pizza. The base is a panna sauce, a creamy blend of butter, garlic, cream, and Parmesan, whisked into a silky consistency that clings beautifully to the crust.

Instead of red sauce, this white pizza leans into richness: mozzarella melts into the panna, while a final drizzle of truffle oil and a sprinkle of fresh chives elevate it into something restaurant-worthy. A pinch of flaky salt and cracked black pepper sharpen the flavors and balance the creaminess.

The result is a pie that feels both comforting and indulgent—rustic in its simplicity yet sophisticated in its finish. It’s the kind of pizza you can make at home with ease, but one that delivers the elegance of a night out. Perfect for a dinner that’s equal parts cozy and impressive.

Pizza Dough

2 cups (250 g) flour
¾ cup (150 g) water
1 ½ Tbsp extra virgin olive oil
1 tsp instant yeast (or active dry, proofed first)
1 tsp salt

In the bowl of a stand mixer fitted with a dough hook, combine the flour, water, olive oil, yeast, and salt. If using active dry yeast, first dissolve it in warm water until foamy before adding. Mix on medium–high speed until the dough comes together into a loose ball, about 7–9 minutes.

Divide the dough and place it into an oiled container or individual bowls. Cover tightly and let rest at room temperature for 4–6 hours, or refrigerate overnight for deeper flavor. If chilled, remove from the fridge 1–2 hours before baking to bring to room temperature.

Pre-bake in a 500F oven for 7 minutes, until slightly browned. It will finish baking in the next step.

Panna Sauce:

4 Tbsp unsalted butter
1 cup heavy cream
¾ cup freshly grated Parmesan cheese
4 garlic cloves, minced
Salt and pepper, to taste

Pizza Instructions:

Toppings: mozarella, chives, truffle oil, salt and pepper

In a saucepan over medium heat, melt the butter. Add the garlic and cook until lightly golden and fragrant.
Whisk in the cream and warm gently, making sure it doesn’t come to a boil.
Slowly stir in the Parmesan, letting it melt and thicken the sauce.
Season with salt, pepper, and, if desired, a touch of parsley or basil. Continue whisking until smooth and creamy.

Add to par-baked pizza and spread in an even layer. Add mozarella. Bake for an addition 5-7 minutes until cheese is melted and dough is crisped and browned. Garnish with chives, flaked salt and cracked pepper if desired, and truffle oil.

Pizza alla Panna