Garlic & Mushroom White Pizza (Pizza Bianca)
A deeply savory mushroom white pizza featuring a crisp artisan crust, bubbly mozzarella cheese, and intensely flavored garlic-sautéed mushrooms.
White pizza, or pizza bianca, trades the traditional tomato sauce for a simple, rich base that allows delicate toppings to shine. This version highlights the earthy, umami-rich flavors of shiitake, button, and king oyster mushrooms, elevated by a fragrant garlic and red onion sauté.
Ingredients
- 1 portion pizza dough (for an 8-inch pizza)
- 200 g mixed mushrooms (shiitake, brown button, king oyster, white jade)
- 1 tbsp cooking oil
- 2 cloves garlic, minced
- 14 red onion, chopped
- 80 g shredded mozzarella cheese
- to taste sea salt
- to taste black pepper
- for dusting yellow cornmeal
- 1 tbsp fresh parsley, chopped
- to taste parmesan cheese
Instructions
- 1Slice the mushrooms
Begin by carefully slicing the brown button, shiitake, and king oyster mushrooms into even pieces on a cutting board. Uniform slices ensure they cook at the same rate and develop an even caramelization later.
Tip: Wipe mushrooms clean with a damp cloth instead of washing them under water to prevent them from becoming waterlogged. - 2Sauté the aromatics
Heat a little oil in a pan over medium heat. Once the oil is shimmering, add the minced garlic and chopped red onions. Sauté gently until the onions soften and the garlic becomes highly fragrant, creating a flavorful base for the mushrooms.
Tip: Keep the heat moderate to avoid burning the garlic, which can introduce a bitter taste to the dish. - 3Add the mushrooms
Add the sliced shiitake, king oyster, and white jade mushrooms into the pan with the aromatic base. Stir them well so they absorb the garlic and onion flavors. Let them cook down slightly as they begin to release their moisture.
Tip: Avoid overcrowding the pan; if necessary, cook the mushrooms in batches so they brown properly instead of steaming. - 4Season the mixture
Season the cooking mushrooms generously with freshly ground black pepper and sea salt. The salt will help draw out the remaining moisture from the mushrooms, intensifying their deep, earthy flavor.
Tip: Freshly ground black pepper provides a much brighter and more pungent flavor compared to pre-ground pepper. - 5Stir-fry over high heat
Increase the heat and toss the mushroom mixture rapidly over the open flame. Stir-frying over high heat ensures the mushrooms sear and develop a rich, browned exterior without becoming mushy, bringing out their best aromas.
Tip: Keep the pan moving constantly over the high flame to prevent the garlic and onions from catching and burning. - 6Garnish with parsley
Once the mushrooms are beautifully browned and tender, finish them off by sprinkling fresh chopped parsley over the top. The vibrant herbs add a burst of color and a fresh, bright flavor to balance the rich, earthy mushrooms before adding them to the pizza.
Tip: Add delicate herbs like parsley right at the end of cooking so they retain their bright color and fresh flavor. - 7Press and shape dough
Place the proofed pizza dough onto a clean surface dusted with yellow cornmeal. Gently press down on the center with your fingertips and work your way outwards, flattening it into a small disc while leaving the edges slightly thicker for the crust.
Tip: Using yellow cornmeal instead of regular flour prevents sticking and adds a satisfying, rustic crunch to the bottom of your pizza crust. - 8Stretch dough into a circle
Continue to press and stretch the dough outward from the center until it forms an even 8-inch circular base. Once shaped, use your fingers to poke a few small holes across the bottom base to prevent large air bubbles from forming during baking.
Tip: If the dough keeps shrinking back while you are stretching it, let it rest for about 5 minutes to allow the gluten to relax before trying again. - 9Add mozzarella cheese
Transfer the stretched dough to a baking pan or place it inside a metal baking ring to maintain its perfect shape. Generously sprinkle shredded mozzarella cheese over the dough, creating an even layer that goes almost all the way to the edges.
Tip: Keep the cheese slightly away from the very edge of the dough to allow the crust to puff up cleanly as it bakes without spilling over. - 10Arrange sautéed mushrooms
Carefully arrange the warm, seasoned sautéed mushrooms evenly over the layer of mozzarella cheese. Spread them out to ensure every slice of pizza is packed with the rich, earthy flavors of the shiitake, button, and king oyster mushrooms.
Tip: Avoid transferring any excess liquid from the mushroom pan to the pizza to keep the crust from becoming soggy during baking. - 11Bake the pizza
Transfer the assembled pizza into a preheated oven set to 220°C for the top heat and 200°C for the bottom heat. Bake for 10 to 12 minutes, or until the crust turns a deep golden brown and the mozzarella cheese is fully melted and bubbling.
Tip: If your oven doesnt have separate top and bottom temperature controls, bake at 210°C (410°F) on the middle rack.
