Pizza bianca with ham and mushrooms
Makes: 2 pizzas
Prep time: 30 mins (including dough-making)Total time: 
Recipe photograph by Stuart West
Pizza bianca with ham and mushrooms
If you’ve never tried a white pizza before, then you’re in for a treat
Makes: 2 pizzas
Prep time: 30 mins (including dough-making)Total time: 
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Nutritional information (pizza)
Calories
993Kcal
Fat
30gr
Saturates
16gr
Carbs
132gr
Sugars
8gr
Fibre
8gr
Protein
43gr
Salt
2.1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 quantity of pizza dough (see recipe, right)
- 2 tsp olive oil, plus extra to drizzle
- 150g chestnut mushrooms, sliced
- 1⁄2 red onion, thinly sliced
- 1⁄2 tsp garlic granules
- 100g ricotta
- 50g soured cream or crème fraîche
- 50g grated Gruyére or cheddar
- 75g smoked ham, torn
- 25g finely grated Parmesan
- a handful of wild rocket
Step by step
-
Start making the pizza dough an hour before you plan to cook the pizzas.
Click here for our quick pizza dough recipe - Depending on your chosen cooking method (see instructions above), preheat the oven to 240°C, fan 220°C, gas 9 with two baking trays or pizza stones in to get hot, or if using the hob/grill cooking method, preheat the grill to high.
- Heat the olive oil in a frying pan and cook the mushrooms and red onion for 3-5 minutes on a high heat, until golden. Add 1⁄4 teaspoon of garlic granules and seasoning, stir and then remove from the heat. Combine the ricotta, soured cream, Gruyére or cheddar and the rest of the garlic granules in a bowl, then season to taste.
- Shape the dough into two bases, spread each with half of the creamy sauce, top with ham, mushrooms and red onion, then sprinkle on the Parmesan and drizzle the pizza with oil, including around the dough rim. Cook according to your chosen method.
- Slice the pizzas into wedges and pile some rocket on top to serve.
