The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

White Pizza

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davidg618's picture

White Pizza

Last night's dinner was a favorite: White Pizza.

The white sauce is simply a cup of Bechemel sauce with a 1/2 cup of Peccorina Romano, and minced garlic added. The toppings are Mozzerella, Feta, fresh basil leaves, and 8 oz. of wrung-out thawed spinich with a splash of Balsamic vinegar. The dough is 50/50 Semolina and KA All Purpose with appropriate salt, water and a couple of tablespoons of EVOO for flavor and softness.

Baked 8 mins @ 500°F, convection mode.

It lasted all of 30 minutes.;-).

David G



trailrunner's picture

I love pizza..haven't met one I didn't like. I think the idea of wrung out raw spinach is an interesting one. Will have to try it . Also like a nice garlicy bechamel. c

Floydm's picture

Looks delish!

isand66's picture

Love white pizza...yours looks perfect..

Yerffej's picture

30 Minutes !!!!!!

That looks more like a two minute pizza.  Why did you wait 28 minutes to begin eating?

Syd's picture

That's a great looking pizza.  Nice baking!

evonlim's picture

basil, pecarino, spinach and balsamic all wonderful ingredients. great pizza!!


FlourChild's picture

Wonderful pizza!  Love the pecorino and especially the basalmic, a bit of acid must make that pizza sing :)