Pizza bianca with pickled red onions and mushrooms

Ingredients

• al gustoPizza dough
• al gustoFreshly grated Parmesan
• al gustoFreshly grated mozzarella
• 30 ml (2 tbsp)Gorgonzola
• 100 gMushrooms
• 2.5 ml (½ tsp)Garlic oil
• al gustoSalt
• 400 mlWater
• 400 mlVinegar
• 80 gSugar
• 2Red onions
• 1 tspSalt

Instructions

1. 1

   Slice the onions

   Peel the red onions and cut them into thin rings. Rinse them under cold running water.

2. 2

   Make the pickle

   Bring the water, vinegar and sugar to the boil in a saucepan. Add the onions, then turn off the heat.

3. 3

   Cool and chill

   Leave the mixture to cool to room temperature, transfer it to a jar, seal it and store it in the fridge. Let it steep for at least 3 hours before using; preparing it the day before is best.

4. 4

   Cook the mushrooms

   Cut the mushrooms into small pieces and sweat them in a frying pan without fat at first. Season with salt and garlic oil, then set aside to cool if you like.

5. 5

   Top the dough

   Roll out the pizza dough and scatter over the freshly grated Parmesan first. Grate it as finely as possible to make an aromatic base. Add the grated mozzarella or Gouda, or use Fior di Latte if available, then dot with small pieces of Gorgonzola.

6. 6

   Add the toppings

   Finish with a few mushrooms and onion rings.

7. 7

   Bake the pizza

   Bake the pizza in an Ooni oven for about 1–2 minutes.

What is pizza bianca?

Pizza bianca means white pizza: a pizza made without the usual tomato sauce, with cheese taking the lead. This Italian-inspired version layers Parmesan, mozzarella and Gorgonzola with mushrooms and pickled red onion.

The combination works because the cheeses bring savoury richness while the onions add a sharp, sweet contrast. A short bake in a very hot Ooni oven helps cook the dough quickly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 507 calories, 6g protein, 104g carbs, 2g fat.

The provided nutrition per serving lists 104 g of carbohydrate, 6 g of protein and 2 g of fat; the dough is the main likely source of carbohydrate, while the cheeses contribute protein and fat. Pair a portion with a green salad or other vegetables for a more balanced plate.

A head start for the onions

Pickling liquid: bring the water, vinegar and sugar to the boil, then add the onion rings and switch off the heat as directed. Let the mixture cool fully before sealing it in a jar.

Steeping time: allow at least 3 hours in the fridge before using the onions. Making them the day before gives you one less task when it is time to assemble the pizza.

Build the cheese base

Parmesan first: grate it finely and spread it over the rolled-out dough as the recipe’s aromatic base. Follow with grated mozzarella; Gouda is also offered as an alternative in the method.

Gorgonzola last: add it in small pieces rather than spreading it in a thick layer. That way its stronger flavour can sit alongside the milder cheese and other toppings.

Cook the mushrooms gently

Dry start: put the chopped mushrooms in the pan without fat at first, so they can sweat before being seasoned. Add salt and garlic oil afterwards, as specified.

Cool before topping: the cooked mushrooms can be set aside to cool. This makes assembly easier and avoids putting hot pan ingredients straight onto the dough.

Keep the topping light

Even coverage: scatter the cheeses, mushrooms and onion rings across the dough rather than piling them in one spot. A balanced spread makes it easier to cut and serve.

Use a few toppings: the method calls for a few mushrooms and onion rings, so keep the finishing layer modest. The flavours can be adjusted at the table with extra pickled onion.

Bake and serve promptly

Short bake: the stated cooking time is about 1–2 minutes in an Ooni oven. Keep a close eye on the pizza during this fast bake.

Serve straight away while the crust is hot and the cheese is freshly melted. A simple green salad can add freshness alongside the rich, savoury toppings.

Recipe notes & tips

• Prepare the pickled onions the day before so they have time to steep.
• Grate the Parmesan finely, as the method recommends.
• Cook the mushrooms without fat at first, then add the garlic oil and salt.
• Have the toppings ready before the pizza goes into the hot oven.
• Watch the pizza closely during its 1–2-minute bake.

Variations

• Use Gouda: replace the mozzarella with grated Gouda, as suggested in the method.
• Try Fior di Latte: use it in place of the grated mozzarella if you can get it.
• Adjust the blue cheese: add fewer or more small Gorgonzola pieces to suit your preference.
• Add extra onion: serve with more pickled red onion for a sharper finish.

Common mistakes to avoid

• Skipping the steep: the onions need at least 3 hours in the fridge before use.
• Sealing while warm: cool the onion mixture to room temperature before putting it in a jar.
• Starting with oil: sweat the mushrooms in the dry pan first, then season with garlic oil.
• Grating Parmesan coarsely: grate it finely so it spreads evenly over the dough.
• Overloading the toppings: use a modest scattering so the pizza can bake quickly and evenly.

How to store

Store leftover pizza in a sealed container in the fridge and reheat until hot. Keep unused pickled onions in their sealed jar in the fridge; the recipe does not specify a storage duration.

Frequently asked questions