Mix the pizza dough and let it rise at room temperature until doubled in size.
While you’re waiting on the dough, prepare your cheeses and grate the fresh garlic.
Combine the ricotta, black pepper, and Italian seasoning and set aside.
Preheat your oven to 425 degrees Fahrenheit and stretch out the dough onto a pizza pan (spray the pan with cooking spray first).
Bake the dough for 5 minutes, then take it out and brush the crust with one tablespoon of Truff’s white truffle oil (or olive oil if you don’t have truffle oil) and spread the garlic on top.
Add a thin white sauce layer by spreading the ricotta mixture onto the crust.
Next, add the mozzarella and provolone, dispersing fresh basil leaves wherever you want them.
Top the pizza bianca with pecorino romano and bake for 10 to 15 more minutes until all the cheese has melted.
Drizzle the remaining white truffle oil on the pizza and serve.