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The traditional white pizza is a pizza without tomato sauce, my favourite originates just around the corner in the Italian Riviera: Pizza with Stracchino and Pesto. To make pizza I use the traditional Italian Pizza dough recipe.
There are many types of white pizza, usually topped with ingredients whose taste would be overpowered by the tomato sauce.
I like white pizza, as generally, it is a vegetable celebration, and there are so many varieties of vegetables that are perfect just with cheese.
So I created a list of different pizza toppings made with Mediterranean vegetables combined with regional cheeses.
This is my first topping, even if basil is a herb.
You will also find Pizza with Artichokes, Pizza with Mushrooms and Pizza with Fresh Tomatoes.
I will update the list regularly as new vegetables are in season.
Stracchino is one of my favourite cheeses, it is creamy, smooth and with a fresh taste.
I can easily eat a kilo at once.
Stracchino is a cheese made of cow milk originated from Lombardia region.
However I had my first Pizza with Stracchino in a Pizzeria in Genova, and it was a fantastic discovery.
I don’t even remember if it was served with Genovese Pesto, but this combination is perfect for me.
Stracchino is also called Crescenza, which is the same cheese but seasoned only for 20 to 60 days.
Here in France, you can buy it online at Giustini, and this is not an affiliate link.
Wherever you are in the world, you might find it in an Italian food speciality store.
If you cannot find it, you can also use burrata or Mozzarella di Bufala.
To make the pizza dough I use the Bread Machine Kenwood BM450 and this is my affiliate link, it is very convenient and it always comes out perfect.
If you want to know what else I do with my bread machine you can read here the article.
If you don’t have the bread machine, see post: How to make the Pizza dough without a bread machine.
Traditional Italian White Pizza With Pesto
- 3 cup flour (Type 55, All purpose, Plain, Type 0)
- 1 cup fresh water
- 1 tsp salt
- 1 package yeast
For the topping
- 1 cup stracchino
For the pesto
- 2 cup fresh basil leaves
- 3 tbsp Parmesan
- 1 tbsp pecorino cheese
- 1/4 cup extra virgin olive oil
- 1/2 tbsp pine nuts
- 1 pinch salt
Make the pizza dough
- Pour the ingredients into the machine and set the program for fresh dough, number 13 on the Kenwood. NB: when using the bread machine the ingredients should be placed in the exact order as listed above, liquids first.
- For best result, let the dough rest in the fridge overnight, well floured and wrapped in a plastic bag, otherwise, it will crawl all over the fridge.
Make the pesto
- Add all the ingredients for the pesto in a blender.
- The pesto should be mixed gradually with pulsing movements. If mixed continuously the heat created by the blades will oxidize the basil turning the pesto into a dark colour.
Prepare the pizza
- Once the dough is ready, cut it into 3 equal sizes and lay them down on a well-floured baking sheet.
- When the dough is rolled flat, it needs to rest for at least 10 minutes before it rises. In the meantime, put the pizza stone in the cold oven and set the oven at 220 C.
- Once the oven reaches the temperature of 220C, take the pizza stone out of the oven and lay the dough on top.
- Top it with the stracchino cheese
- Drizzle with the pesto
- Cook it in the hot oven for 10 minutes
Fat 34 gr per serving
Carbohydrates 110 gr per serving
Proteins 10 gr per serving
Sugar 5 gr per serving
Sodium 1574 mg per serving