Recipe Card #2: Pizza Bianca
Pizza Bianca translates to “white pizza” in English. This recipe is an alternative to any tomato-based pizzas but similarly, you can top it how you like! Our pizza bianca features a creamy, cheesy garlic base and is topped with mushrooms.
Perfect for: When you’re craving a creamy and indulgent pizza.
To make 2 pizza bianca:
Handful of fresh rocket
2 fresh mozzarella balls (~250g)
1-2 sliced brown mushrooms
2 tablespoons of butter
2 tablespoons of all-purpose flour
1 tablespoons of freshly grated parmesan
100ml of milk
2 garlic cloves, finely sliced
Extra virgin olive oil
Flour for sprinkling on work and transfer surface
Mama Mei’s Pizza Dough
White sauce preparation:
- Make a roux with the butter and flour. To do this, melt the butter in a saucepan over medium-low heat and whisk in the flour for 1-2 minutes until you achieve a paste-like consistency.
- Slowly pour in the milk and continuously whisk until the sauces becomes smooth. To thicken the sauce, increase the heat slightly.
- Remove the saucepan from the heat and mix in the grated parmesan and minced garlic.
- Set aside to cool while you stretch on your pizza dough!
- Heat your oven to a minimum temperature of 250°C with a baking tray inside for 30 minutes prior to cooking. A pre-heated baking tray will mimic the bottom of a pizza oven and help get a crisp bottom.
Tip: To get the best crust, the hotter your oven, the better! In our Test Kitchen we typically get to 270°C.
- Lightly flour a transfer surface. This surface is what you will use to get your pizza into the oven. It can be a pizza peel, parchment paper or even a piece of foil.
- Gently stretch your pizza dough to your desired size. Check out our instructions and video on the How-To section of our website for details on how to stretch our dough.
- Place your stretched dough onto your transfer surface.
- Put approximately 2 tablespoons of the white pizza sauce in the centre of your pizza base. Spread the pizza sauce using the back of the spoon. Remember, less is more here to avoid a soggy base.
- Drain your mozzarella. Using your hands, simply tear chunks of the mozzarella and top your pizza.
Tip: You can drain your mozzarella earlier while your oven is heating. Tear or cut it into chunks beforehand and place it on a paper towel to get any extra moisture out.
- Add your sliced mushrooms.
- Drizzle your base with extra virgin olive oil.
- Place your pizza on your pre-heated baking tray. Cook your pizza for 5-7 minutes, depending on your preference and oven. With our oven, 6 minutes and 20 seconds is perfect.
- Remove your pizza from your oven and place onto a chopping board. Tongs can help with this as your pizza will be piping hot!
- Top with fresh rocket.
- Serve hot. Buon appetito!
Entertain your family & friends
Some facts on Pizza Bianca
If you’re in the narrow and cobbled streets of Rome and order a pizza bianca, don’t be surprised if you’re given a relatively plain piece of pizza bread! Pizza bianca in Rome is not the “white pizza” we know in the UK today. Instead, it is a pizza bread topped with olive oil, salt and occasionally some herbs such as rosemary. Sound familiar? This is close to what we know as focaccia.
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