Pizza bianca - which translates to “white pizza” in Italian - is a delicious pizza prepared without tomato sauce, but with plenty of flavour! We’re garnishing this one with caramelized onions, broccolini, mozzarella and asiago cheeses to create a one of a kind vegetarian pizza. Accompanying it is a salad of baby spinach and broccolini dressed in a light balsamic vinaigrette. All that goodness is spread onto pillowy Naan breads, just pop it in the oven and wait for it to be devoured!
2 Sheet pans
Salt & pepper
Cook the onion
Peel, halve and thinly slice the onion. In a medium pan, heat a drizzle of olive oil. Add the onions and cook, stirring occasionally, 8 to 10 minutes, until lightly browned. Add 1 tbsp of water (double for 4 portions). Cook, stirring frequently, 2 to 4 minutes, until the onion is very tender. Stir in an additional tbsp of water (double for 4 portions), scraping up any browned bits from the bottom of the pan; season with S&P to taste.
Mise en place
While the onions cook, preheat the oven to 450°F. Cut the broccolini into bite-sized pieces. In a small bowl, combine the vinegar and 3 tbsp of olive oil (double the oil for 4 portions); season with S&P to taste.
Prepare the pizzas
On a lined sheet pan, lay the naan out in a single layer. Drizzle with olive oil and season with the spice blend. Top with the caramelized onions, mozzarella, asiago and as much broccolini as you’d like; season with S&P. On a second lined sheet pan, toss the remaining broccolini with a drizzle of olive oil; season with S&P.
Bake the pizzas & broccolini
Bake the pizzas and broccolini in the oven, 8 to 10 minutes or until the cheese is melted on the pizzas and the roasted broccolini is tender. Remove both sheet pans from the oven and let cool for 5 minutes.
Dress the salad & serve
In a large bowl, combine the spinach and roasted broccolini with as much of the balsamic vinaigrette as you’d like. Toss to thoroughly combine and season with S&P to taste. Transfer the baked pizzas to a cutting board. Slice the pizzas into wedges and divide between your plates. Serve the salad on the side. Bon appétit!
Let's get cooking
Discover a new way to cook with Goodfood: original recipes and the freshest ingredients delivered to your door every week.