Pizza bianca with shallots

Total time: 3hr 10m
Preparation Time: 20m

For 4 people


Dorothea (FOOBY Team)

Nutritional Information

Contains 1047 Kcal, 42g Protein, 17g Carbohydrates, 49g Fat


  • Pizza dough
  • 100 g durum wheat semolina
  • 475 g white flour
  • 2.25 tsp salt
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 3.5 dl water
  • 3 tbsp olive oil
  • Shallots
  • 1 tbsp olive oil
  • 6 shallot, cut into thin rings
  • 1 tsp sugar
  • 2 pinches salt
  • Topping
  • a little durum wheat semolina
  • 300 g mozzarella, torn
  • salt and pepper to taste
  • To bake
  • 2 burrata (each approx. 150 g), torn into pieces
  • 2 tbsp pistachios, coarsely chopped
  • 50 g rocket

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  • Pizza dough

    Mix the flour, semolina, salt and yeast in a bowl. Add the water and oil, mix into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. on a low setting. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
  • Shallots

    Heat the oil in a pan. Add the shallots, sugar and salt, cover and sauté over a low heat for approx. 10 mins., stirring occasionally.
  • Topping

    Divide the dough in half, shape into 2 balls, flatten both pieces a little. Dust the work surface with semolina and roll the dough into circles (approx. 30 cm in diameter), transfer each pizza base to a tray lined with baking paper. Top with the mozzarella and shallots, season.
  • To bake

    Approx. 20 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, top with half of the burrata and pistachios. Bake for approx. 5 mins. in the upper half of the oven. Scatter half of the rocket on top. Bake and top the second pizza in exactly the same way.
  • Tip:

    For an extra crispy base, preheat the baking tray or use a pizza stone.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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