Pizza Bianca

Pizza Bianca

White Pizza

Serves 2

alt=“Pizza Bianca Vegetables Herbs Homestyle Recipes Le Menu Maison Bruno Gaget”

We’re kicking off the summer with recipes that include locally sourced ingredients from within our community as well as the fruits of our new adventures in vegetable and herb gardening. Although we are eating lighter and healthier during the summer months, pizza in any form is a must all year around! Beginning with a delicious herbed crust, our recipe for Pizza Bianca (also known as “white pizza”) substitutes fresh vegetables and herbs in place of the more traditional red sauce and cheese pizza. But don’t rule out the tomatoes, especially the homegrown! Imagine a fabulously fresh bruschetta atop a homemade herbed crust with this evening’s apéritif or light summertime dinner?


alt=“Boule Shaped Dough for Pizza Bianca Recipe Healthy Home Style Cooking Food Blog Le Menu Maison Bruno Gaget”
A Boule


The Dough

3 cups of all purpose flour (unbleached, no pesticides, no enrichment)

1/4 tsp of yeast

1 1/2 tsp of salt

1 1/3 cup water

4 tbsp olive oil


Vegetables & Herbs Preferably Garden-Grown

3 leaves of basil

4 leaves of romaine lettuce

1 to 2 branches of rosemary



Creamy Guacamole



alt=“Herbed Dough Preparation Pizza Bianca Recipe French Food Blog Healthy Home Style Cooking Le Menu Maison Bruno Gaget”

•• In a large mixing bowl combine in order, salt first, water, flour and lastly the yeast. •• Gently mix the ingredients with your hand in a circular motion until the dough is smooth, elastic and cleanly pulls away from the sides of the mixing bowl. •• If the dough appears to be too dry, add little bit of water. •• Place the dough in an oiled bowl and allow to rest for about 4 hours or until the dough has doubled in size. ••

•• Place the dough on a lightly floured surface, folding it a few times before creating a boule as pictured above. •• Allow your boule to rest for another hour. ••

•• Preheat the oven at 500 degrees. ••

•• Place the dough on a lightly floured baker’s peel or on a large sized cutting board. •• Dimple the dough by pressing it down with your fingertips, working the dough outward toward the edges of the peel or cutting board to your desired size and thickness (1/4 inch thickness is recommended). •• Drizzle olive oil over the dough and sprinkle with rosemary leaves and salt to taste. •• Transfer the dough to a rimmed baking sheet then bake for approximately 10 to 15 minutes or until the bubbles becomes golden in color. ••

•• Finely chop the fresh basil and romaine salad leaves then sprinkle over the top. •• You can also top this recipe with a quick and easy homemade creamy guacamole as we did here, or personalize Pizza Bianca with a culinary creation of your own tasty topping. ••

•• Voila et Bon Appétit! ••

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