Pizza bianca with shallots

Pizza bianca with shallots

Total: 3 hr 10 min. | Active: 20 min.
Nutritional value / people: 1047 kcal
, Fat: 49 g
, Carbohydrate: 17 g
, Protein: 42 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pizza dough

475 g white flour
100 g durum wheat semolina
2 ¼ tsp salt
½ cube yeast (approx. 20 g), crumbled
3 ½ dl water
3 tbsp olive oil


1 tbsp olive oil
6 shallots, cut into thin rings
1 tsp sugar
2 pinches salt


a little durum wheat semolina
300 g mozzarella, torn
salt and pepper to taste

To bake

2 burrata (each approx. 150 g), torn into pieces
2 tbsp pistachios, coarsely chopped
50 g rocket
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How it's done

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Pizza dough

Mix the flour, semolina, salt and yeast in a bowl. Add the water and oil, mix into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. on a low setting. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.


Heat the oil in a pan. Add the shallots, sugar and salt, cover and sauté over a low heat for approx. 10 mins., stirring occasionally.


Divide the dough in half, shape into 2 balls, flatten both pieces a little. Dust the work surface with semolina and roll the dough into circles (approx. 30 cm in diameter), transfer each pizza base to a tray lined with baking paper. Top with the mozzarella and shallots, season.

To bake

Approx. 20 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, top with half of the burrata and pistachios. Bake for approx. 5 mins. in the upper half of the oven. Scatter half of the rocket on top. Bake and top the second pizza in exactly the same way.

Good to know
Tip: For an extra crispy base, preheat the baking tray or use a pizza stone.

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