Pizza bianca

Total time: 2hr 10m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 770 Kcal, 23g Protein, 93g Carbohydrates, 33g Fat


  • Pizza dough
  • 500 g white flour
  • 1.5 tsp salt
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 3.5 dl water
  • 2 tbsp olive oil
  • Topping
  • 200 g crème fraîche
  • 3 spring onions incl. green parts, cut into rings
  • 300 g courgettes, cut into strips approx. 2 mm thick
  • 100 g blue cheese (e.g. Gorgonzola), broken into pieces
  • 0.5 tsp salt
  • a little pepper
  • To bake
  • 50 g rocket

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  • Pizza dough

    Mix the flour and salt in a bowl. Add the yeast, water and oil, mix with a risotto spoon. Knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
  • Topping

    Flatten the dough a little, roll out the dough (approx. 30 x 40 cm) on a lightly floured surface, place on a baking tray lined with baking paper. Spread crème fraîche over the base, leaving a border of approx. 1.5 cm all the way around. Top with the onions, courgette and gorgonzola, season.
  • To bake

    Approx. 20 mins. on the bottom shelf of an oven preheated to 240°C. Remove, scatter the rocket on top.

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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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