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Another White Pizza

In keeping with my newfound love for pizza with no tomato sauce, I turned out this one tonight. Mozz, leeks, assorted mushrooms, and prosciutto. It came out great and I believe it was as good (or better) as the Brussels sprouts one I did a few weeks ago.

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  1. I totally stole your 'sprout idea and it's been a regular ever since!

    Can I steal this one too? Or better yet can you send me a slice?

    1 Reply
    1. Looks great and sounds delicious. Did you precook the leeks first?

      1 Reply
      1. re: Springhaze2

        I precooked the leeks in butter on med-high for about 5 minutes, added the mushrooms and cooked about 5 minutes more. I put the prosciutto right on top. On a stone in a 550 oven for 7 minutes.

          1. re: carrytheone

            I love Chowhound. It's great that someone can ask about dough hydration and the person asked has the answer.

            1. re: sandylc

              And I love that someone else (me), isn't ashamed to ask..."what are you talking about?"...

                1. re: Shrinkrap

                  By weight. If you have 1000 grams of flour, 65% hydration would be 650 grams of water.

            2. That looks yummy. Leeks are so underappreciated.

              1. If you want more ideas, I like doing a white pizza with mascarpone, spinach (pre-cooked) and prosciutto :)

                4 Replies
                1. re: Sirrith

                  my favorite is spinach, ricotta, and caramelized onions.

                  1. re: Madrid

                    I like using spinach, but ricotta isn't a favorite. That's why I make Strombolis and not Calzones. A very big favorite here is my spinach, mozz, bacon, garlic. I bake it in a half-sheet pan for the first 5 minutes and then slide it out to finish on the stone. We used to get these at a place called Cap's in Vero Beach FL. When the family all moved to GA, the folks at Cap's refused to give me their recipe, so it took a while to duplicate it.

                    1. re: grampart

                      Ooh, that's so much spinach, it looks healthy! I like a little spinach w/ clams and garlic, parm cheese.

                      1. re: chowser

                        Actually, it's only one package of frozen chopped, but it does have a whole ound of bacon!

                2. That looks great. What kind of mozzarella do you use? I love white pizzas. Lately, we've been topping w/ egg so we get that runny yolk.

                  8 Replies
                  1. re: chowser

                    I most often use Polly-o since that's what the Publix carries. Usually whole-milk, sometimes part-skim. I've used fresh mozz on occasion, but it's more expensive and kind of "gloppy".

                    1. re: grampart

                      I like fresh but have the same problem. I even drain it between paper towels. I was hoping you'd found a solution to it.

                      1. re: chowser

                        When I use fresh I usually add it during the last 5 or so minutes of baking. Enough time to take the chill off but still hold its shape and texture.

                        1. re: foodieX2

                          I like it all melty but I find fresh just has too much water. How long do you bake your pizzas for? Mine go in for about 7 minutes-8 minutes.

                          1. re: chowser

                            My crust must be thicker than yours and I like it crisp. Mine go in for about 15-18 min at 500.

                            For traditional mozz I like it all melty too but there something really wonderful about the texture of fresh but not on all pizzas :)

                            1. re: foodieX2

                              My crust is thin and crispy. 550 on a Fibrament stone for about 7 minutes usually gets it done. I've recently started cooking with the stone on the middle rack instead of bottom. It gets the top slightly browned without getting the bottom too dark.
                              What do you cook on?

                              1. re: grampart

                                I have a crappy stove where the temp fluctuates a good twenty+ degrees no matter how often its calibrated but I do have a really nice pizza stone that was my dad's.

                                I preheat the oven for a good 1/2 hour or more before baking the 'za. I do prefer a slightly thicker crust with some chew but abhor when its "floppy" and can't support the toppings. Its a fine balance.

                                1. re: foodieX2

                                  It is a fine line. I preheat to 550 and, after that temp is reached, I let it heat for about an hour before starting the pie. I love different topping combos, but sometimes I go a tad overboard and, on a thin crust, that can be problematic.

                                  The first pizza I remember eating was in a joint called The Union Hotel in Whitehouse Station, NJ in the early 50's. Very thin, very crisp, a light brushing of sauce, and a moderate amount of mozz. It was so light that some folks split one for an appetizer. On occasion, I make a pie like that with (maybe) a little pepperoni.

                  2. We've got a wonderful Greek restaurant that also makes use of a tradional pizza oven and turns out an AWESOME white pizza.

                    I do a copycat riff at home. There is no magic to what they use and I hve sat and watched many a time as to how they make it.

                    Extra Virgin olive oil combined with crushed garlic as the sauce.
                    Fresh basil leaves.
                    Cheese topping is a mixture of 1/2 mozzerella and 1/2 provalone.
                    Fresh sliced roma tomatoes or tomatoes on hand on top that get nice and soft when cooked.
                    Crumbled Feta cheese on top of the cheese mixture and tomatoes.
                    Into the oven.

                    Basil stays moist due to being under cheese with a few leaves scattered on top.
                    It's win-win-win.

                    It's a weekly treat when I grow basil and tomatoes out the wha-zoo in the summer.

                    5 Replies
                    1. re: jjjrfoodie

                      Self reply-ha.

                      And when in the summer when hot and only doing small meals, I'll often do personal white "pizza's" the same way, but on Lavash flat breads that I pic up from the bakery.

                      All same ingredients, but with what is in the garden.

                      Pics below of before and after.
                      There is no cheating in my Chowhound world. LOLZ.

                      1. re: jjjrfoodie

                        I like the idea. Reminds me of when I first started fooling around with pizza. I made many a concoction on a Boboli. My cheeses pretty much are limited to mozz and parm. Never much cared for provolone, feta, and as I mentioned earlier, Ricotta.

                        1. re: grampart

                          My cheeses pretty much are limited to mozz and parm. Never much cared for provolone, feta, and as I mentioned earlier, Ricotta.

                          Obviously, feta has a strong flavor and ricotta has a far differen textured, but if you are not using provolone in your cheese mix I'd think you are missing out.

                          It adds a slight tang in flavor, but when mixed 50/50 it is not overly noticable. BUT due to it's high milkfat content, it adds flavor and richness along with the stringness and browning one sees in a good pizza.

                          80% if not more of the pedestrian mozzerella cheese out there that is low moisture is tateless rubber to me.

                          Good cheese is not cheap, but it's also why it is so hard to find on most pizzas and the cheesey factor so low.

                          I can tell in a bite or two the cheese mix home or pizzeria pizzas use due to it being so noticable any more.

                          1. re: jjjrfoodie

                            Provolone, whether buried deep in an Italian hoagie or part of a multi-cheese pizza, just doesn't add to my enjoyment.

                            1. re: jjjrfoodie

                              Provolone is great, and so is muenster - it lends that chewy, stringy, gooey texture to a pizza.

                      2. Yum.

                        We only make "red" pizza when we have great tomatoes/sauce.

                        It's Friday night and dough is on the counter....

                        2 Replies
                        1. re: pedalfaster

                          Definitely sliced fresh great tomatoes on top of an otherwise white pizza. Not sure I'll ever go back to the sauce.

                          1. re: grampart

                            I oven roast the tomatoes first to reduce moisture and concentrate the tomato flavor.

                        2. That looks really great, grampart!

                          1 Reply
                          1. This is an early attempt at a white pie I made with Red Bliss potatoes, black olives, mozz, and parmesan. Subsequent versions had rosemary, a scattering of bacon, and finished under the broiler to get better browning of the taters.

                            7 Replies
                            1. re: grampart

                              Ha! On first view, it looked like a pie with apples and blueberries!

                              Glad you clarified '-)

                              1. re: linguafood

                                Apples and blueberries......now there's an idea!

                                1. re: grampart

                                  Fruited pizza - for dessert? Many here trash pizza with pineapple, ham, and jalapenos. Which is popular in Mexico.

                                  1. re: Veggo

                                    Back in my "purist" days, I used to trash it too. Then, one night about 10 years ago, my flight to Tortola (BVI) was delayed about 8 hours and I was really, really hungry and when I arrived at my destination (about midnight) the only thing to eat was reheated Hawaiian pizza. Made a believer out of me!

                                    1. re: Veggo

                                      I loved grilled stone fruit pizzas in the summer! Great with a summer BBQ.

                                      1. re: foodieX2

                                        It could work with sweetened mascarpone or ricotta and/or a drizzle of honey. Hmmm. Maybe even a mild chèvre?

                                        Would likely not be my cuppa pizza, but for thems that like it, it really would make a nice dessert :-)

                                        1. re: linguafood

                                          Yes, that what I do. Usually a thin layer of marscapone but I have also used cream cheese and whipped riccotta. Then layer on really ripe peaches and nectarines, maybe a sprinkling of blueberries. When its done I like to drizzle with orange flower honey.

                              2. We have used canned white clam sauce, reduced, on white pies with muzz and ricotta! Yum!

                                7 Replies
                                1. re: Raffles

                                  That's one I'd like to try with fresh clams and minus the ricotta. Have you ever used fresh clams?

                                  1. re: grampart

                                    No,fresh clams never seem to get cooked here....slurp!

                                    1. re: Raffles

                                      So, as a fresh clam"slurper", you think the canned are adequate?

                                      1. re: grampart

                                        I'd rather use fresh for everything but availability,convenience, and cost all play a factor. I've made clam chowders with both and enjoyed the results equally. I guess adequate is a good description for some dishes, but fresh is better. I 've also used frozen, they were better than canned, but the frozen being from China was another issue...

                                        1. re: grampart

                                          Big difference. In New Haven, Modern uses canned, Pepe's uses fresh shucked from Rhode Island.

                                          1. re: Veggo

                                            Pepe's recipe ingredients:

                                            1 (14") pizza crust
                                            3 tablespoons flour
                                            2 tablespoons cornmeal
                                            36 raw Littleneck clam meats
                                            1/2 cup freshly grated real Italian Pecorino Romano cheese
                                            2 cloves garlic, peeled and minced fine
                                            4 tablespoons extra virgin olive oil
                                            2 tablespoons dried oregano

                                            Sounds doable. Just gotta find the clams.

                                            1. re: grampart

                                              Tease! I'm hungry....that would be the perfect solution!

                                  2. white seafood. béchamel, shrimp, smoked salmon, red onions, feta. or minus the feta plus bacon.

                                    also love a white sauce 'periogy' pizza: bacon, potato, caramelized onions.