Pizza Bianca Di Lulu

Pizza Bianca Di Lulu

Serves 2

Ready in 2 hours

The other week I fancied making a pizza to showcase some of the lovely veggies in season and the result was delicious! A delicate creamy ricotta base, with notes of lemon and basil, topped with vibrant courgette ribbons, mozarella, artichokes and parmesan shavings.

I made my dough using a Gino D’Acampo recipe with a mix of wholemeal and white flour for a healthier base, but all-white works really well with these summery flavours! I like to serve with chilli flakes and/or chilli oil alongside a fresh garden salad. Buon Appetito!


150g ricotta cheese

1 ball of mozzarella

1 courgette (mix of green and yellow)

6-8 jarred artichokes, drained

Zest of 1 lemon

1 tbsp extra virgin olive oil

10g chopped basil leaves (a large handful)

20g parmesan shavings

Salt and black pepper to taste

To serve:

Extra basil leaves

Chilli flakes/chilli oil

Green salad


  1. Make your pizza dough according to your favourite recipe. I have included the link to the simple Gino D’Acampo recipe that I use above for my base. I sub 50/50 wholemeal to white flour.
  2. Prepare the delicious white base by mixing together the ricotta, lemon zest, chopped basil, olive oil, salt and pepper.
  3. Roll out the dough to make two round pizza bases and spread the ricotta mix on evenly.
  4. Dress the courgette ribbons in a little olive oil then add to the pizza along with the torn mozzarella, jarred artichokes, parmesan shavings and a little extra fresh basil.
  5. Cook for 14-15 mins at 240C/220C fan then serve up with your favourite green salad and chilli flakes/oil.
Pizza Bianca Di Lulu

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