Pizza in Bianca

Pizza in Bianca

I grew up in an Italian household but it wasn’t until I went to Rome with my husband that I first had this style of pizza.

When in Rome, of course you’re going to eat lots of pizza, but on day 3 I wanted to toppings that I’d not yet had.

This pizza blew me away and recently I came up with the idea to make a lean version without giving up any of the flavour. 1 serving equals 1 pizza!

his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.

Ingredients for 2 servings

250 g strong white bread flour, plus extra for dusting
8 g instant dried yeast
3/4 tsp salt
30 g olive oil
200 ml tepid water
100 g onions, sliced
50 g mozzarella, grated
50 g gorgonzola
0.5 chicken stock cube
70 g drained artichoke slices
50 g reduced fat creme fraiche
75 g rocket
salt and pepper


  • Put the bowl of your food mixer onto the scales and weigh out your flour.
  • Weigh out the yeast on one side of the bowl and the salt to the opposite side of the bowl. If the salt comes into contact with the yeast at this point it will kill it off and you won’t get a good rise.
  • Add 20ml of olive oil to the bowl and approximately 150ml of the tepid water.
  • Place the bowl into your food mixer and start to bring the dough together using a slow speed and the dough hook.
  • After 2 minutes turn the speed a little and let it run for approximately 6 minutes.
  • If you feel that the dough is a little on the dry side, feel free to add a little water until you have an elastic dough.  Add a tablespoon of water at a time just to be safe!
  • After another 4 minutes have passed turn the food mixer off.
  • Take a large salad bowl and add the remaining 10ml of olive oil and grease the sides of the bowl.
  • Wipe the residual oil onto your work surface and tip out the dough onto the oiled surface.
  • Knead the dough for a minute or so before forming into a ball and placing the dough into the greased salad bowl.
  • Cover the bowl in clingfilm and leave the dough to rise in a warm place.  You’re looking for it to double in size so this could take an hour or just over an hour.
  • While the dough is rising, it’s time to make the white sauce.
  • Make the stock by adding the stock cube to the boiling water.
  • Place a small frying pan onto a medium heat and add the sliced onion along with the stock.
  • Pop a lid on and bring to the boil before reducing the pan to a simmer with the lid off.
  • After a few minutes most of the liquid will have evaporated and the onions will be lovely and soft.
  • Add the creme fraiche to the pan and mix it into the stock and onions.
  • It will take a few minutes for the creme fraiche to cook and thicken into a lovely butter free white sauce.
  • When you’re happy with the thickness of the sauce, remove the pan from the heat and set aside.
  • When the dough has doubled in size, dust your work surface in flour and tip out the dough.
  • Coat your hand in flour and knock all the air out of the dough – this can be quite a stress relieving task!
  • Spend a few minutes kneading the dough before it’s time to start shaping the bases.
  • Pre-heat your oven to 190°C fan/400°F and line a large baking sheet with non stick foil.
  • Divide your dough equally for each pizza and start to stretch out your dough.
  • I like to start this off on my work surface, using my hands and a rolling pin.  If the dough is a little sticky, don’t be afraid to add a little more flour to stop it from sticking.
  • Transfer the dough to your baking tray and finish stretching your dough to the edges of your baking sheet with your finger tips.
  • Add half of the white sauce to the dough and spread it around the base.
  • Top this with half of the artichokes, gorgonzola and mozzarella before popping it into the oven to cook.
  • Repeat for the 2nd pizza.
  • Check the pizza after approximately 10 minutes and cook until the base is golden brown and the cheese is golden brown.
  • Remove the pizza from the oven and top with half of the rocket.
  • If you can resist eating the pizza for a couple of minutes you’re less likely to burn your mouth with the first mouthful!  Don’t say I didn’t warn you.

Recipe Notes

  • It can take a couple of attempts to get confident making it. Don’t give up, keep trying and one time it will just magically happen!
  • You can cook the pizza in a pizza oven as I have. Instead of placing the dough onto a lined baking sheet, I place it onto flour dusted baking parchment. Follow the other steps and when it goes into the pizza oven, leave it for approximately 2 minutes before carefully removing the baking parchment.
  • Feel free to use a different blue cheese if you prefer.
  • Check out the other pizza recipes in this recipe packs for other topping suggestions!

Nella Foulds
Nella Foulds

Find me on: Web

The Lean Cook