How do you make your white pizza? I'm making pizza today and due to some dietary restrictions I can't eat tomatoes. So I need some ideas for white pizza.
I have some pesto, I have basil, mozzarella, cream cheese, ricotta and parmesan. Where do I go from here?
This one is a little "out of the box" but bare with me. One of my favorite pizzas is a BBQ chicken pizza, but not the kind you find at most places that use their standard pizza sauce then put BBQ chicken on top or use BBQ sauce as the pizza sauce-both are nasty in my opinion. Instead, I juice corn kernals. I then slowly cook that juice until it thickens, which it does on it's own due to all the starch in the juice. I then use that as the base sauce for my BBQ Chicken Pizza. I bet it would also be great topped with plain grilled chicken and drizzled with pesto.
The alfredo sounds nice, can't eat onions though, have to avoid.
We'll see what happens. Because it's evening now the creamy sauces are unappealing because they're heavy. I have to keep it light. I'm going to wing it and I think I'll make a few different kinds.
I make a sans-tomatoes pizza, not sure if that qualifies for white pizza... I just brush the pizza dough lightly with olive oil, then sprinkle sliced red onions and bake. Meanwhile I prepare a creme fraiche+ dill+white pepper and put smoke salmon on it. Sprinkle with chives. A Wolfgang Puck recipe.
By all means go with the Flammkuchen I recently posted in the "dinner" thread. Cream cheese instead of the sour cream should work nicely, too. Not particularly authentic, but certainly good.
White pizza in many places is called "" Margaritta"" I use a very light Alfredo type sauce with , 3 Cheeses, fresh Basil, Parsley and ,White Mushrooms, on a thin crust only. I cut it smaller then regular slices as it is richer.
White pizza in many places is called "" Margaritta"" I use a very light Alfredo type sauce with , 3 Cheeses, fresh Basil, Parsley and ,White Mushrooms, on a thin crust only. I cut it smaller then regular slices as it is richer.
Alfredo is good, an aiolli pesto blend isn't bad either. For a total shift, go Chinese. At about the half way point, Yan starts on the pizza.
He sauces with a hoisin base. In this episode he blends in some tomato sauce but you can skip that and he has in other variations I've seen him do. I usually do this with some commercially prepared Char Sui pork, mushrooms, green onion and a very thin layer of plain hoisin sauce. Some garlic chili sauce or sambal oelek would be good in the sauce base too. Or just serve with some sriracha sauce.
For the sauce, mix a head of mashed roasted garlic with a touch of olive oil to make a paste. Leave it as thick as possible or the excess oil runs all over. Top the dough lightly with each of the following; Parmesan, Asiago, Provolone, and Mozzarella. Delicious and your breath keeps vampires away for hours. Enjoy.
I ordered my local pizzerias "white pizza" tonight. It's a sauce-less pizza but incorporates ricotta which can be creamy. It also had mozarella, fresh garlic, olive oil, and herbs.
@chefedb in and around upstate NY a white pizza is not just called pizza, nor margarita, it's more along the line of what @eastshores is describing and includes an oiled crust with fresh motz, ricotta and either parm or romano or a combo of the 2, usually includes roasted onions and garlic, and fresh basil some include tomato slices and black olives. Have had them with white anchovies embedded into the crust, portabello shrooms and even white truffle, it's a beautiful thing. chefed, I'm in Ft. Lauderdale area, any places you know of?
I sometimes use garlic and the olive oil it poached in. Then drizzle with honey and top with cheese.
I had an amazing fig and raisin jam, with fontina, prosciutto and goat cheese the other day. Stealing that!
Pesto.
Mushroom, spinach or broccoli in a white sauce.
My favorite pizza to make is Pax Romana. Divided into 3 wedges like a peace sign. Pesto (green) alfredo or garlic honey(white) and tomato (red) Something for everyone, it keeps the peace.
I'm a little late chiming in but the best pizza I ever had, period, was in a recent trip to France. I don't think there was anything particularly special about the crust of the basic white sauce they usd, but they put in few bits of carmalized onion, and this absolutely amazing smoked pork, the name of which I forgot to get. Anyways, white pizza just seems to be made for smoked pork and onion.
Rick
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