Best 5 White Pizza With Shaved Vegetables And Pesto Recipes

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Indulge in a symphony of flavors with our delectable white pizza, a culinary masterpiece that blends the richness of creamy sauce, the vibrant freshness of shaved vegetables, and the aromatic allure of pesto. This extraordinary dish is a delightful dance of textures and tastes, offering a harmonious balance of creamy, crispy, and refreshing elements. Embark on a culinary journey as we unveil the secrets behind crafting this exquisite white pizza, guiding you through each step of the process. Discover the art of preparing the perfect pizza dough, achieving that golden-brown crust that delights the senses. Learn how to create a luscious white sauce that serves as a canvas for the vibrant shaved vegetables, showcasing their natural sweetness and crunch.

Unravel the secrets of crafting a flavorful pesto, a vibrant green sauce that adds a burst of herbal freshness to every bite. Explore variations of this versatile dish, including a delightful white pizza with roasted garlic and kale, a savory combination that highlights the earthy flavors of roasted garlic and the delicate bitterness of kale. Dive into the world of white pizza perfection with our comprehensive guide, offering valuable tips and tricks to elevate your culinary skills. Let your creativity shine as you experiment with different toppings and flavor combinations, creating a white pizza that reflects your unique taste and preferences.

Check out the recipes below so you can choose the best recipe for yourself!



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White pizza is a pizza without tomato sauce, my favourite originates just around the corner in the Italian Riviera: Pizza with Stracchino and Pesto #yourguardianchef #pizzarecipes #pizza #italianrecipes

Provided by Laura Tobin

Categories     Main Course

Time 20m

Number Of Ingredients 12

3 cup Caputo flour 00 (if you can find Manitoba, Type 55, All purpose, Plain, Type 0)
1 cup fresh water
1 tsp salt
1 package yeast (2 tsp)
0.5 tsp caster sugar (to activate the yeast)
1 cup stracchino
2 cup fresh basil leaves
3 tbsp freshly grated Parmesan
1 tbsp pecorino cheese
1/4 cup extra virgin olive oil
1/2 tbsp pine nuts
1 pinch salt

Steps:

  • 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.
  • 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.
  • Once the dough is ready, cut it into 4 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 430 F - 220 C.
  • Once the oven reaches the temperature of 430 F -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

Nutrition Facts : Calories 921 kcal, Carbohydrate 100 g, Protein 21 g, Fat 48 g, SaturatedFat 18 g, Cholesterol 88 mg, Sodium 1139 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

SPINACH-PESTO WHITE PIZZA



Spinach-Pesto White Pizza image

When my kids were really small, they were reluctant to eat their veggies and I had to get creative. I figured that because pesto is already green, it would be the perfect place for some spinach. The pizza was a big hit. -Janet Burbach, North Platte, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 slices.

Number Of Ingredients 9

1 teaspoon olive oil
3 cups fresh baby spinach
1/4 cup plus 1 tablespoon prepared pesto, divided
1 package (6 ounces) ready-to-use grilled chicken breast strips
1 prebaked 12-inch pizza crust
2 cups shredded part-skim mozzarella cheese
5 bacon strips, cooked and crumbled
1/2 cup part-skim ricotta cheese
1/4 cup shredded Parmesan cheese

Steps:

  • Preheat oven to 450°. In a large skillet, heat oil over medium-high heat. Add spinach; cook and stir just until wilted. Remove from heat; stir in 1/4 cup pesto. In a small bowl, toss chicken with remaining pesto., Place crust on an ungreased baking sheet. Spread with spinach mixture; top with chicken, mozzarella cheese and bacon. Drop ricotta cheese by rounded teaspoonfuls over top; sprinkle with Parmesan cheese. Bake 8-10 minutes or until cheese is melted.

Nutrition Facts : Calories 453 calories, Fat 22g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 956mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 30g protein.

PESTO VEGETABLE PIZZA



Pesto Vegetable Pizza image

My family loves pizza, but we rarely have it delivered since I created this fresh and flavorful version. Always a winner in my house, it is a fast and delicious meal that even my young son looks forward to. --Kate Selner of Lino Lakes, Minnesota.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 prebaked 12-inch thin pizza crust
2 garlic cloves, halved
1/2 cup pesto sauce
3/4 cup packed fresh spinach, chopped
2 large portobello mushrooms, thinly sliced
1 medium sweet yellow pepper, julienned
2 plum tomatoes, seeded and sliced
1/3 cup packed fresh basil, chopped
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon fresh or dried oregano

Steps:

  • Preheat oven to 450°. Place crust on an ungreased 12-in. pizza pan. Rub cut side of garlic cloves over crust; discard garlic. Spread pesto over crust. Top with spinach, mushrooms, yellow pepper, tomatoes and basil. Sprinkle with cheeses and oregano. , Bake until pizza is heated through and cheese is melted, 10-15 minutes.

Nutrition Facts : Calories 310 calories, Fat 15g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 707mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges

WHITE PESTO PIZZA



White Pesto Pizza image

This low fat high in taste white pizza is a great way to try a "different" kind of pizza. Try adding your favorite veggie to the topping.

Provided by TishT

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup parsley, chopped
1 cup basil, chopped
2 garlic cloves, minced
4 teaspoons olive oil
2 tablespoons parmesan cheese
basic pizza dough
1 1/2 cups ricotta cheese, part skim
4 1/2 ounces part-skim mozzarella cheese
2 tablespoons skim milk
4 large plum tomatoes
1/4 cup beef broth

Steps:

  • Preheat oven to 475°F.
  • Mix parsley, basil, garlic, broth, oil and 1 Tbs parmesan until combined.
  • Spread pizza dough with pesto.
  • In medium bowl, combine ricotta cheese, mozzarella, milk and remaining 1 Tbs Parmesan.
  • Spread cheese mixture evenly over pesto; arrange tomato slices over cheese.
  • Bake 20-25 minutes, until crust is golden.

WHITE BEAN PRIMAVERA



White Bean Primavera image

Pasta primavera, the creamy, vegetable-heavy pasta dish popularized in the 1980s at Le Cirque, in New York, is a little too fussy for a busy weeknight, but this reimagined white bean version comes together in less than a half-hour. The simple beans and vegetables feel fancy in their robe of cream, Parmesan, lemon juice and mustard. The dish is best with fresh spring vegetables, and it's also very flexible: Substitute spinach for the peas, a handful of halved cherry tomatoes for the carrot, and sugar snap peas for the asparagus. Drained jarred artichoke hearts wouldn't be out of place, either.

Provided by Sarah DiGregorio

Categories     dinner, lunch, weeknight, beans, main course, side dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 18

3 tablespoons unsalted butter
1 medium to large zucchini, cut in half lengthwise and sliced into ½-inch thick semicircles
Kosher salt (such as Diamond Crystal)
8 ounces asparagus (about ½ large bunch) or green beans, or a mix, cut into 1-inch lengths
1 carrot, peeled, then shaved into strips with a peeler
5 garlic cloves, finely chopped
1 cup fresh or frozen peas (no need to thaw)
2 scallions, green and white parts, sliced
1/2 teaspoon red-pepper flakes
1/2 teaspoon dried oregano
Black pepper
3 (15-ounce) cans butter beans or cannellini beans, drained
3/4 cup heavy cream
1 tablespoon lemon juice (from about 1/2 large lemon), plus more to taste
2 ounces grated Parmesan (about ½ cup), plus more for serving
1 tablespoon Dijon mustard
1/2 cup toasted slivered almonds or pine nuts
Fresh basil leaves, torn, for garnish

Steps:

  • Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
  • Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
  • Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.

Tips:

  • Choose the right ingredients: Use fresh, high-quality ingredients for the best flavor. Make sure to use a good quality olive oil and fresh vegetables.
  • Don't overcrowd the pizza: When adding toppings, be sure to leave some space between them so that they can cook evenly.
  • Bake the pizza until the crust is golden brown: The pizza is done baking when the crust is golden brown and the cheese is melted and bubbly.
  • Let the pizza cool for a few minutes before slicing: This will help to prevent the toppings from falling off.
  • Enjoy! White pizza with shaved vegetables and pesto is a delicious and easy meal that can be enjoyed by people of all ages.

Conclusion:

White pizza with shaved vegetables and pesto is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover vegetables. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for busy weeknights or lazy weekends. So next time you're looking for a quick and tasty meal, give this white pizza a try. You won't be disappointed!

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