Monday, July 16, 2012

What We Call.... White Pizza

Some may call it pizza, some my call it foccacia, we call it white pizza. I posted this recipe over a year ago but I get questions about it often so I thought I'd share it again. Here it goes!

Here's the Bigioni family white pizza recipe that I've tweaked a bit!
  • Depending on the size of your pan, use 1 or 2 doughs. I've used two with mine.
  • Spray you pan with Pam and then drizzle olive oil on the pan. Make sure you rub the oil all over the pan and don't forget the corners.
  • You want to spread the dough hours (I say minimum 4 for best results) before you're ready to cook it so it rises enough.
  • To spread 2 doughs place one dough on top of the other. Drizzle a little oil on top and begin needing it. It will continually shrink into the middle of the pan, that's ok. Spread the dough for 2-5 minutes.

  • Cover with a piece of Parchment Paper and let rise. If you're in a rush and have a gas fire place put it in front of the fire for a couple hours, it helps the dough rise faster.
  • Here are the ingredients that I usually use for my white pizza: Onions, Pitted Black Olives, Bocconcini Cheese, Rosemary, Oregano, Salt, Pepper, and Olive Oil.
  • When you're ready to dress your pizza here's the order using the above ingredients:
    1. Pre-heat your oven to Convention Bake 475 degrees.
    2. Cut up the onion and bocconcini cheese
    3. Drizzle olive oil on your pizza and spread around with your hands
    4. Place the onions, cheese and olives on the pizza (I forgot to buy olives so I didn't use any this time)
    5. Sprinkle a little bit of salt, rosemary, pepper and oregano

  • When your oven has pre-heated put the pizza in for 16-18 minutes depending on your oven and watch it so it doesn't burn. To make sure the bottom has cooked lift up a corner of the pizza with a spatula. Once the bottom is a nice golden brown colour your pizza is done.
  • Take you pizza our and let it cool for a few minutes before cutting it.
  • Make sure you cut your pizza with scissors and not a knife to ensure you don't scratch your pan.

  • Serve warm and your guests will love ya!

    This pizza is best served as an appetizer any time of year; with a salad for dinner; or basically for any occassion!


    1. Looks delicious! I've been meaning to make foccacia, but I never seem to manage to plan ahead to accommodate the rising time. One of these days!

    2. Mmmmm... what I would do for some of your white pizza right now! Seriously best pizza in the world.