Pizza bianca is pizza without red sauce. It's light and crispy so I like to keep the toppings light, too. Start with low sodium pizza dough, or low sodium whole wheat pizza dough, add flavored oil, low sodium cheese, thinly sliced vegetables, and fresh herbs. There are so many topping options and you really don't need a recipe, but here are some of my favorite combinations. If you keep pizza dough in your freezer at all times like I do, this meal comes together pretty quickly.
Servings: 1 ten-inch pizza (try my low sodium pizza dough, or my whole wheat low sodium pizza dough)
Sodium: About 100 mg of sodium per pizza
Time: 30 minutes, plus any time for making the dough
1) Goat cheese, grilled pineapple, caramelized onion, garlic, and basil - Press or mince 2 cloves of garlic and mix with 1-2 tablespoons of olive oil. Spread garlic with oil evenly over dough. Mix 1 ounce of goat cheese with about 2 tablespoons of sour cream (or yogurt, or milk, just something to thin the cheese out a little bit.) Spread the cheese over the crust. Add 1-2 tablespoons of caramelized onions, and about 1/4 cup of grilled pineapples, cut small. Add basil before or after baking, or both. Bake at 475 degrees F for about 10-12 minutes. Top with fresh basil. Roth's plain chèvre has 75 mg of sodium per ounce , so this pizza has about 100 mg of sodium total.
2) Fresh mozzarella, caramelized onion, garlic, tomato and basil - Press or mince 2 cloves of garlic and mix with 2 tablespoons of olive oil. Spread garlic with oil evenly over dough. Do the same with about 1-2 tablespoons of caramelized onions. Add two ounces of fresh mozzarella cheese cut into small cubes, and a handful of tomatoes. If the tomatoes have a lot of moisture, take out the seeds. Add basil before or after baking, or both. Bake at 475 degrees F for about 10-12 minutes. Top with fresh basil and drizzle with balsamic reduction for a sweet finish. The fresh mozzarella I use has jut 40 mg of sodium per ounce, so this entire pizza has less than 90 mg of sodium.
3) Tomato, garlic, Swiss cheese, and basil - Press or mince 2 cloves of garlic and mix with 2 tablespoons of olive oil. Spread garlic oil evenly over dough, add two ounces of Swiss cheese, half cup thinly sliced tomatoes, and half cup fresh basil. If the tomatoes have a lot of moisture, take out the seeds. Sprinkle with dried oregano and bake at 475 degrees F for about 10 minutes. Drizzle with balsamic reduction for a sweet finish.
4) Zucchini, caramelized shallots, Swiss cheese, and basil - Spread 2 tablespoons of caramelized shallots on dough, top with 2 ounces Swiss cheese, half cup thinly sliced yellow zucchini, and half cup fresh basil. Sprinkle with dried oregano and bake at 475°F for about 10 minutes. Drizzle with olive oil and top with red pepper flakes.
5) Mushroom, garlic, Swiss cheese, and thyme - Press or mince 2 cloves garlic and mix with 2 tablespoons of olive oil. Spread garlic oil evenly over dough, add two ounces of Swiss cheese, half cup thinly sliced mushrooms, and 1 tablespoon fresh thyme. Bake at 475°F for about 10 minutes. Drizzle with olive oil.
A note on cheese - there is no salt in any of the recipes on this site and generally, I also don't use any ingredients that have salt in them. But for now, there are two exceptions -- Swiss cheese and panko bread crumbs. Swiss cheese is one of the lowest sodium cheeses at 45-60 mg of sodium per ounce and even one ounce can add so much flavor. It also melts really nicely, so we use it on pizza. Fresh mozzarella can also be pretty low sodium but as always, check the labels.
For these pizzas, I use two slices of Swiss cheese from Sprouts which have 45 mg of sodium each. Most of the sodium in the pizza comes from the cheese. The added vegetables will add up to about 10 mg of sodium, so my estimate is that each pizza has approximately 100 mg of sodium.