Pizza Bianco Recipe
Pizza Bianco Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 35 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 35 min.

Ingredients

  • DOUGH:
  • 1 cup water (70° to 80°)
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • 1 package (1/4 ounce) active dry yeast
  • TOPPING:
  • 2 cups sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 3 tablespoons olive oil
  • 2 tablespoons minced fresh basil
  • FILLING:
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1 cup (8 ounces) ricotta cheese
  • 1/4 cup grated Romano cheese
  • 1 tablespoon minced fresh parsley

Directions

In bread machine pan, place dough ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes. Press dough into a 13-in. x 9-in. baking dish coated with cooking spray; build up edges slightly.
In a large skillet, saute the mushrooms, onion and garlic in oil for 3-5 minutes or until onion is crisp-tender. Stir in basil. Combine the filling ingredients; spread over crust. Sprinkle with vegetable topping. Bake at 400° for 35-45 minutes or until crust is golden brown. Yield: 12-16 slices.
Originally published as Pizza Bianco in Taste of Home August/September 2006, p8

Nutritional Facts

1 slice: 385 calories, 16g fat (5g saturated fat), 25mg cholesterol, 512mg sodium, 42g carbohydrate (4g sugars, 2g fiber), 17g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 reduced-fat milk, 1 fat.

  • DOUGH:
  • 1 cup water (70° to 80°)
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • 1 package (1/4 ounce) active dry yeast
  • TOPPING:
  • 2 cups sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 3 tablespoons olive oil
  • 2 tablespoons minced fresh basil
  • FILLING:
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1 cup (8 ounces) ricotta cheese
  • 1/4 cup grated Romano cheese
  • 1 tablespoon minced fresh parsley
  1. In bread machine pan, place dough ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  2. When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes. Press dough into a 13-in. x 9-in. baking dish coated with cooking spray; build up edges slightly.
  3. In a large skillet, saute the mushrooms, onion and garlic in oil for 3-5 minutes or until onion is crisp-tender. Stir in basil. Combine the filling ingredients; spread over crust. Sprinkle with vegetable topping. Bake at 400° for 35-45 minutes or until crust is golden brown. Yield: 12-16 slices.
Originally published as Pizza Bianco in Taste of Home August/September 2006, p8

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MY REVIEW
GwennB User ID: 4879657 143048
Reviewed Sep. 16, 2010

"great recipe, i added some canadian bacon and it was delicous!"

MY REVIEW
cherrylady User ID: 1073547 97043
Reviewed May. 7, 2009

"Mushroom pizza is my all-time favorite so I knew I had to try this recipe. I LOVED it! I attracted a crowd as I sauted the mushrooms -- the mixture smelled fabulous! This one's a keeper!"

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