Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Lunch
Pizza Bianca

15 INGREDIENTS • 7 STEPS • 50MINS

Pizza Bianca

Recipe
Pizza Bianca (without baking sensor)
Love This Recipe?
Add to plan
logo
Pizza Bianca
Save
Pizza Bianca (without baking sensor)
author_avatar
Sear Nation
My name is Adam and my specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.

50MINS

Total Time

$10.06

Cost Per Serving

Ingredients

Servings
1
us / metric
Pizza Dough
10 oz
Pizza Dough
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Asparagus
1 handful
Asparagus
Shiitake Mushroom
1 cup
Sliced Shiitake Mushroom
Garlic
1 tsp
Minced Garlic
Salt
1/4 tsp
Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Ricotta Cheese
1/2 cup
Ricotta Cheese
Grated Parmesan Cheese
1/2 cup
Grated Parmesan Cheese
Water
2 Tbsp
Water
Provolone Cheese
1/2 cup
Shredded Provolone Cheese
Mozzarella Cheese
1/2 cup
Shredded Mozzarella Cheese
Smoked Salmon
2 oz
Smoked Salmon
Dried Dill Weed
1 tsp
Dried Dill Weed
Arugula
1 handful
Arugula

Nutrition Per Serving

VIEW ALL
Calories
1745
Fat
89.0 g
Protein
93.0 g
Carbs
164.0 g
Love This Recipe?
Add to plan
logo
Pizza Bianca
Save
author_avatar
Sear Nation
My name is Adam and my specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.

Author's Notes

Serves one 12-inch pie.

Cooking Instructions

Hide images
step 1
Preheat oven to 550 degrees F (290 degrees C) with a pizza stone in it. It will take 30-60 minutes to get the stone good and hot.
step 2
Put Extra-Virgin Olive Oil (2 Tbsp) in frying pan on medium-high heat. Saute Asparagus (1 handful), Shiitake Mushroom (1 cup), Garlic (1 tsp), Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp) until soft, for about 8 minutes. Remove from heat.
step 2 Put Extra-Virgin Olive Oil (2 Tbsp) in frying pan on medium-high heat. Saute Asparagus (1 handful), Shiitake Mushroom (1 cup), Garlic (1 tsp), Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp) until soft, for about 8 minutes. Remove from heat.
step 3
In a medium-sized mixing bowl combine Ricotta Cheese (1/2 cup), Grated Parmesan Cheese (1/2 cup), and Water (2 Tbsp). Set aside for topping.
step 4
Roll out the Pizza Dough (10 oz) into a 12-inch pie.
step 5
Spread the ricotta mixture on the pie. Top with Provolone Cheese (1/2 cup) and Mozzarella Cheese (1/2 cup). Scatter the sauteed asparagus and mushrooms on top. Lay Smoked Salmon (2 oz) over the pie. Sprinkle with Dried Dill Weed (1 tsp).
step 5 Spread the ricotta mixture on the pie. Top with Provolone Cheese (1/2 cup) and Mozzarella Cheese (1/2 cup). Scatter the sauteed asparagus and mushrooms on top. Lay Smoked Salmon (2 oz) over the pie. Sprinkle with Dried Dill Weed (1 tsp).
step 6
Transfer pie to the heated stone in the oven and bake in preheated oven for 12-15 minutes, until crust is well browned.
step 7
Garnish the pie with Arugula (1 handful) and serve. Good job, Pizza Pro!
step 7 Garnish the pie with Arugula (1 handful) and serve. Good job, Pizza Pro!

Tags

Lunch
Shellfish-Free
Dinner
Mushrooms
Italian
Pizza
Salmon
Vegetables
0 Saved
top