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Pizza Bianca - White Pizza Recipe

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This recipe for Pizza Bianca - White Pizza, by , is from The Karlsson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Karlsson
Added: Saturday, October 24, 2009


1T butter
1T olive oil
1 large yellow onions, halved and very thinly sliced
1T plus 1 tsp fresh thyme divided
salt and pepper to taste
1/4 tsp sugar
1 pizza crust (fresh or pre-baked)
1 cup or more shredded Fontina cheese
1 cup or more freshly grated parmesan cheese
1-2 cups shredded rotisserie chicken

These are the ingredients to make it Bianca but if you like more flavors any or all of the following:
strips of roasted red pepper
bits of roasted tomatoes
crumbles of feta cheese
crumbles of gorgonzola cheese
chopped kalamata olives
torn or snipped fresh basil
fresh or roasted garlic

Preheat oven to 450
Heat butter and oil in a large skillet over medium-high heat. Add onions, 1 T thyme, salt, and pepper and cook stirring occasionally until onions begin to wilt about 10 minutes.

If you want to add fresh garlic slices do it now. Add sugar, lower heat, and cook until onions are soft and brown about 15 minutes. I deglaze the pan at this point with a bit of water and let most of it cook off while stirring - this adds so much more flavor to your pizza.

Oil and scatter corn meal on your pizza pan and pat out your dough. Add a bit of olive oil to the top of your crust ( 1-2 T.) and brush to distribute. This takes the place of your sauce.

Add the onions, fontina and chicken and any other ingredients you have chosen. Top with the fresh thyme and the grated parmesan cheese.

If you are using a fresh pizza dough bake 20-24 minutes to the degree of brown you like. If using a pre-baked pizza dough bake 10-15 minutes. Let stand 5 minutes before cutting. Yum!

Number Of Servings:
Number Of Servings:
4 or more
Personal Notes:
Personal Notes:
I buy a fresh pizza dough from a bakery but you can use a pre-baked crust if you like. Hopefully the McDonnell clan will share the recipe for the perfect pizza crust that we all have eaten and secretly tried to recreate at home.

Roasted garlic: I like to have some on hand to add to all kinds of dishes. Roasting makes the garlic soft and creamy in texture and adds a depth of flavor to many dishes or try spreading on a toasted bread and topping with tomato. Cut a bit off the tops of garlic heads to expose the individual cloves, place as many as you want to roast together in a piece of foil, drizzle a bit of olive oil, salt and pepper if you like, and seal the top of the foil. Bake in a 350 oven until the cloves are soft and slightly browned - time depends on the size but usually 30 minutes. Get ready for a wonderful strong garlic smell in the house - some might not think it's so wonderful. Allow to cool and squeeze the roasted garlic out, one clove at a time, into a dish. Will keep for 5-7 days in the fridge or you can freeze to use in soups.




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