White pizza with mushroom cream and Grana Padano

Ingredients

• 250 gplain flour
• 30 ml (2 tablespoons)olive oil
• 5 ml (1 teaspoon)salt
• 10 gfresh baker’s yeast
• 120 ml (12 cl)warm water
• 300 gmixed mushrooms (porcini, shiitake or button mushrooms)
• 150 ml (15 cl)light cream
• 100 gfreshly grated Grana Padano
• 3 thin slicescooked ham, cut into strips
• 6cherry tomatoes
• 6black olives

Instructions

1. 1

   Make the dough

   Dissolve the yeast in the warm water. Put the flour and salt in a large bowl and make a well in the centre. Pour in the yeast mixture and olive oil. Mix with your fingertips, then knead until the dough is soft and elastic. Set it in a floured bowl, cover with a damp tea towel and leave somewhere warm, such as an switched-off oven, for 1–2 hours, until doubled in size.

2. 2

   Make the cream

   While the dough rises, cook the mushrooms in 15 ml (1 tablespoon) of olive oil over a high heat until cooked through. Do not add salt; the cheese will season the cream. Add a little pepper if you like. Stir in the cream and grated Grana Padano and cook for about 5 minutes, until thick and creamy. Blend the mixture. If it is too thin, cook it a little longer; if it is too thick, stir in a little more cream. Set aside.

3. 3

   Top and bake

   Heat the oven to its maximum temperature. On a floured work surface, roll or stretch the dough thinly and place it on a baking tray lined with baking paper or foil. Spread a generous layer of mushroom and Grana Padano cream over the dough, then add the ham and olives, along with a little Grana Padano. Bake in the very hot oven for 10–20 minutes, depending on the oven’s power and the thickness of the dough, until the base is golden.

4. 4

   Finish the pizza

   Add the cherry tomatoes on top just before serving.

What is white pizza?

White pizza is made without the familiar tomato sauce, using cheese, cream or another savoury topping as its base instead. This version pairs a blended mushroom and Grana Padano cream with ham and olives, then adds cherry tomatoes after baking.

The style draws on Italian pizza bianca, though toppings vary widely. Here, a creamy sauce gives the pizza its character, while the toppings bring salty, savoury and fresh contrasts.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1980 calories, 86g protein, 205g carbs, 98g fat.

The flour supplies most of the carbohydrates, while the olive oil, cream and Grana Padano contribute much of the fat. The cheese, ham and mushrooms provide protein, and salt, cheese, ham and olives are the main sources of sodium. A green salad alongside is a practical way to add freshness and balance the rich topping.

A dough that needs time

Yeast dough: dissolving the fresh yeast in warm water helps it mix evenly through the flour. Knead until the dough feels soft and elastic, then let it rise in a warm place until doubled.

Timing: the method calls for a 1–2 hour rise, although the listed total time is 30 minutes. Allow for the longer rise if you want to follow the method as written.

Build a thick mushroom cream

Mushrooms: cooking them over high heat helps drive off moisture before the cream is added. The recipe calls for mixed mushrooms, with porcini, shiitake and button mushrooms given as options.

Grana Padano: it seasons the cream as it melts, so the method advises not salting the mushrooms. Blend the mixture once it has thickened, then adjust its consistency with a little more cooking or cream.

Shape and bake the base

Thin dough: roll or stretch it on a floured surface, then transfer it to a lined tray. A thinner base will cook sooner than a thicker one, so use the colour of the crust as your main cue.

Very hot oven: the recipe specifies the oven’s maximum setting rather than a fixed temperature. Baking time is 10–20 minutes, depending on your oven and the thickness of the dough.

Add toppings with restraint

Mushroom cream: spread a generous layer over the base, but keep it even so the pizza cooks consistently. Add the ham and olives over the cream, with a little Grana Padano on top.

Cherry tomatoes: add these after baking, just before serving. They keep their fresh texture and provide a bright contrast to the creamy, salty toppings.

What to serve alongside

A crisp green salad or simply dressed leaves make a fresh counterpoint to the cream and cheese. You could also serve roasted vegetables if you want a more substantial meal.

For a single-serving pizza, cut it into slices and serve straight from the tray while the base is still crisp. Keep extra sauce or heavy sides to a minimum, as the topping is already rich.

Recipe notes & tips

• Use warm rather than hot water when dissolving the fresh yeast.
• Leave the mushrooms unsalted as they cook, as the Grana Padano adds seasoning.
• Cook the mushroom mixture until thick enough to spread without running.
• Flour the work surface lightly so the dough can be shaped and transferred easily.
• Check the base from 10 minutes onwards because oven strength and dough thickness affect the baking time.
• Add the cherry tomatoes only just before serving, as the recipe directs.

Variations

• Change the mushrooms: use one type of mushroom or combine porcini, shiitake and button mushrooms.
• Add black pepper: season the mushrooms with a little pepper before adding the cream.
• Use a thicker base: leave the dough slightly thicker and allow for a longer bake, checking its colour.
• Swap the ham: use another cooked ham you have on hand, cut into strips.
• Add the tomatoes earlier: bake them on the pizza for a softer, warmer topping instead of adding them at the end.

Common mistakes to avoid

• Salting the mushrooms: the Grana Padano seasons the cream, so leave the mushrooms unsalted while cooking.
• Leaving the cream too thin: cook it for a little longer before blending, then check that it will spread over the dough.
• Making the cream too thick: stir in a little more cream to loosen it.
• Overlooking the rise: the method calls for 1–2 hours and for the dough to double in size.
• Baking by time alone: check for a golden base, as the recipe’s 10–20 minute range depends on oven heat and dough thickness.
• Adding tomatoes before baking: the recipe adds the cherry tomatoes just before serving.

How to store

Refrigerate leftover pizza in an airtight container for up to 3 days. Reheat in a hot oven or frying pan until warmed through; the base may soften after storage.

Frequently asked questions