The Allure of White Pizza: A Taste of Nostalgia and Culinary Simplicity

There are certain flavors that transport you instantly, back to a specific time and place, infused with the warmth of memory. For me, white pizza is one of those dishes. It’s not just about the absence of tomato sauce; it’s about a symphony of savory, aromatic notes that dance on the palate. I fondly recall the days of grabbing a slice from a beloved spot on the west side of Buffalo, New York – La Nova, a legendary pizzeria where their white pizza was truly unparalleled. For years, I’d search for a recipe that captured that elusive magic, that perfect balance of garlic, onion, and cheese. This creation is my homage, my distilled memory of that fantastic pizza, a testament to the beauty of simple, high-quality ingredients allowed to shine.

Recipe Overview

• Prep Time: About 15-20 minutes (plus time for dough if homemade)
• Cook Time: 20-25 minutes
• Total Time: 35-45 minutes (plus time for dough if homemade)
• Servings: 4
• Yield: 1 pizza (12-16 inch)
• Dietary Type: Can be adapted

Ingredients

This white pizza embraces a straightforward yet incredibly flavorful topping profile. The beauty lies in the quality and interplay of each component.

• 1 (12-16 inch) prepared pizza crust, store-bought or homemade (if making your own dough, plan ahead to allow for rising and proofing times)
• 1/4 cup olive oil, with extra for drizzling if needed
• 2 cups sliced onions
• 2 tablespoons anchovy paste (adjust to your taste; you can also use whole anchovies if you prefer, chopped finely)
• 3 cloves garlic, minced (freshly minced is best, but good quality jarred minced garlic works too)
• 1 teaspoon Italian seasoning
• 1-2 cups shredded mozzarella cheese (a blend of fresh and low-moisture mozzarella is excellent, with the recipe suggesting 1/2 cup fresh)
• 1 (14-ounce) jar artichokes, drained and roughly chopped
• Parmesan cheese, for sprinkling

Equipment Needed

• Large skillet
• Pizza peel or baking sheet
• Oven
• Pizza stone or baking sheet (if not using a pre-made crust with its own tray)

Instructions

Creating this white pizza is a rewarding process, from caramelizing the onions to the final bake. Follow these steps carefully for the best results.

1. Prepare the Onion Mixture: Begin by slicing your onions. Heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook them slowly, stirring occasionally, until they become deeply caramelized. This process can take some time, anywhere from 20 to 30 minutes, depending on your stove and pan. Patience here is key for developing a rich, sweet flavor.
2. Incorporate Aromatics: About halfway through the onion caramelization, when the onions are softening and beginning to turn golden, add the minced garlic and anchovy paste to the skillet. Stir well to combine. Continue to cook for about 5 more minutes, allowing the garlic to become fragrant and the anchovy paste to dissolve into the mixture. Be mindful not to let the garlic burn; it should soften and release its aroma, not turn bitter.
3. Add Italian Seasoning: In the final minutes of cooking the onion and garlic mixture, stir in the Italian seasoning. This allows the herbs to bloom and release their fragrant oils into the savory base.
4. Preheat the Oven: While the onion mixture is finishing, preheat your oven to 425°F (220°C). If you are using a pizza stone, place it in the oven while it preheats to ensure it’s piping hot.
5. Prepare the Dough: If you are using a pre-made crust, place it on your pizza peel or baking sheet. If you are working with homemade dough, prepare it according to your recipe, ensuring it’s stretched to your desired thickness and size (12-16 inches).
6. Assemble the Base: Evenly spread the caramelized onion mixture over the prepared pizza dough, leaving a small border for the crust.
7. Layer the Cheeses: Distribute the shredded mozzarella cheese over the onion mixture. If you are using a combination of fresh and low-moisture mozzarella, ensure it’s spread evenly.
8. Add Artichokes and Parmesan: Scatter the drained and roughly chopped artichokes over the mozzarella. Finish by generously sprinkling the Parmesan cheese over the entire pizza.
9. Drizzle if Needed: If the pizza appears a bit dry, you can drizzle a little extra olive oil over the toppings. This adds a touch of richness and helps everything meld together beautifully.
10. Bake: Carefully transfer the pizza to the preheated oven, either directly onto the pizza stone or on the baking sheet. Bake for 20 to 25 minutes, or until the crust is golden brown and the cheese is melted and bubbly, with some lovely browned spots.
11. Rest and Serve: Once baked to perfection, remove the pizza from the oven. Let it rest for a minute or two before slicing. Pour yourself a glass of your favorite wine and enjoy this delightful white pizza!

Expert Tips & Tricks

To elevate your white pizza experience, consider these chef-level insights:

• Onion Caramelization: The key to a truly exceptional white pizza is perfectly caramelized onions. Don’t rush this step. Low and slow heat is your friend here. If your onions start to brown too quickly, reduce the heat to low. A touch of butter can also be added to the olive oil for richer caramelization.
• Anchovy Paste vs. Whole Anchovies: Anchovy paste is incredibly convenient and disperses its salty, umami flavor throughout the onion mixture. If you use whole anchovies, finely mince them and let them dissolve into the warm oil and onions. Start with less if you’re unsure of your anchovy tolerance, as their flavor intensifies when cooked.
• Cheese Blend: While mozzarella is traditional, experimenting with a blend can add complexity. A mix of fresh mozzarella for its creamy texture and low-moisture mozzarella for its superior meltability is a winning combination. A touch of provolone can also add a nice sharpness.
• Artichoke Preparation: Ensure your artichokes are well-drained to prevent a watery pizza. Roughly chopping them ensures you get distinct pieces in every bite, rather than a mushy texture.
• Dough Matters: If you have the time, a homemade pizza dough will always yield superior results. A slightly chewy crust with a good crisp is ideal for this style of pizza.

Serving & Storage Suggestions

White pizza is best served hot, straight from the oven. The melted cheese, tender onions, and savory artichokes are at their most glorious when fresh. It’s a perfect appetizer for a gathering, a delightful light lunch, or a satisfying dinner.

Leftover white pizza can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, the best method is to place a slice in a skillet over medium-low heat, covered, until the cheese is melty and the crust is re-crisped. Alternatively, you can reheat it in a toaster oven or a conventional oven at around 350°F (175°C) until warmed through. Microwaving will make the crust soft and chewy, which is generally undesirable for pizza.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	312.4 kcal	–
Calories from Fat	190 g	–
Total Fat	21.1 g	32%
Saturated Fat	5.9 g	29%
Cholesterol	32.3 mg	10%
Sodium	710.6 mg	29%
Total Carbohydrate	20 g	6%
Dietary Fiber	6.6 g	26%
Sugars	3.7 g	14%
Protein	13.8 g	27%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes used.

Variations & Substitutions

While this recipe is wonderfully balanced as is, there’s always room for personalization:

• Herb Variations: Feel free to add other herbs to the onion mixture, such as fresh thyme or rosemary, which pair beautifully with onions and garlic.
• Spicy Kick: For those who enjoy a little heat, a pinch of red pepper flakes can be added to the onion mixture or sprinkled on top before baking.
• Vegetable Additions: Thinly sliced mushrooms, bell peppers, or even a sprinkle of fresh spinach added during the last few minutes of baking can enhance the vegetable profile.
• Cheese Exploration: Beyond mozzarella and Parmesan, consider a touch of Gruyère for a nutty depth or a mild goat cheese for a creamy tang.

FAQs

Q: Why is it called “white pizza” if it has no tomato sauce?
A: White pizza, or “pizza bianca,” is distinguished by its lack of tomato sauce. Instead, it typically relies on olive oil, garlic, and cheese as its base, allowing other savory ingredients to shine.

Q: Can I make the caramelized onion mixture ahead of time?
A: Absolutely! The caramelized onion mixture can be made a day or two in advance and stored in an airtight container in the refrigerator. This can significantly speed up assembly when you’re ready to make the pizza.

Q: My pizza crust isn’t crispy enough. What did I do wrong?
A: Ensure your oven is properly preheated, and if using a pizza stone, that it’s thoroughly heated. Baking directly on a hot surface or using a preheated baking sheet also helps create a crispier bottom crust.

Q: Is anchovy paste essential for this recipe?
A: Anchovy paste provides a distinct savory, umami depth that is characteristic of many classic white pizzas. However, if you have a strong aversion, you can omit it, but be aware that the flavor profile will be different. You could try a pinch of MSG or a tiny bit of mushroom powder as a very subtle umami enhancer, but it won’t replicate the anchovy flavor.

Q: How can I make this recipe vegetarian?
A: To make this recipe vegetarian, simply omit the anchovy paste. The caramelized onions, garlic, artichokes, and cheeses will still create a delicious and satisfying pizza.

Final Thoughts

This white pizza is more than just a recipe; it’s a celebration of flavor and memory. It’s a reminder that sometimes, the most profound culinary experiences come from the simplest ingredients, treated with care and respect. I encourage you to gather your ingredients, embrace the process, and create this dish in your own kitchen. Share it with loved ones, discuss its nuances, and perhaps, create new memories around its comforting, savory goodness. It pairs wonderfully with a crisp, dry white wine or a light lager. Happy cooking, and even happier eating!