Pizza dough, tomato sauce, toppings - the holy formula for about 90% of all pizzas. And also a good thing (because apparently it has been working for centuries!). Well, except for those days when you just want something different, let your inner pizza rebel loose and put together a white pizza. With the right (seriously tasty) toppings, it tastes at least as good as the classic version!
Smooth crème fraîche is the perfect base for your white pizza. And if the pizza starts out extraordinary, give it only the best when it comes to toppings. Fried capers? Awesome with it! Thinly sliced, slightly sweet red onions? Bring it on! Tomato jam (because a pizza without tomato just isn't complete) - go for it! As a grand finish, we drizzle a casually whipped up basil oil on top.
And now it's time to grab a slice, lean back smugly, and enjoy. Because after all, anyone can do standard!
Ingredients
For 4 servings
Equipment:
Nutrition per serving
- 1292
- Calories
- 83g
- Carbs
- 77g
- Fat
- 31g
- Protein
Preparation in 8 steps
Stir Crème Fraîche with 2 tablespoons of olive oil until smooth, season with salt and pepper, and set aside. Cut the mozzarella into slices and refrigerate. Peel the red onions and cut into thin slices. Wash the basil, shake dry, and pluck leaves from the stems.
For the basil oil: Finely puree garlic, basil, and olive oil and heat in a small saucepan to 80 °C. Pour through a fine sieve and let cool.
Prepare gas grill, oven, or pizza oven with pizza stone for maximum direct heat.
Pat dry capers with kitchen paper. Heat vegetable oil in a small pot over medium heat to 170 °C. Fry the capers in it for 30-60 seconds, then remove them with a slotted spoon and let them drain on kitchen paper.
Divide the dough into equal portions on a floured work surface, shape them into approximately 1 cm thin pizzas, and dust the undersides with flour. Also generously sprinkle the pizza peel with flour.
Place the dough on the pizza peel, spread with crème fraîche from the inside out, and top with mozzarella.
Bake the pizza on the pizza stone in the pizza oven for 2-3 minutes, on the gas grill for about 5 minutes, or in the regular oven for about 10 minutes until the dough is crispy and the cheese is melted. If you are preparing the pizza in the pizza oven, rotate it 180 degrees after half of the baking time to ensure even browning.
Top pizza after baking with tomato jam, red onions, and fried capers, and drizzle with basil oil when serving.
Tags
Jelena's happy place is the kitchen and grill. Thanks to her Balkan roots, it's always about one thing for her: food! And she loves it good and plentiful. Whether for guests, the perfect dish, or learning new skills, she doesn't mind getting her hands dirty, might even butcher a wild boar or dry beef hearts at home. No wonder she quickly abandons her Kölsch glass for BURNHARD and ventures into the forbidden city!