Pizza Bianca with Beer-Braised Onions and Balsamic Glaze

If you’re not familiar with Pizza Bianca, it’s a pizza that’s topped with olive oil (no tomatoes) and white cheese. Super easy and delish!

Do you swoon at the thought of pizza? You know, ooey, gooey, can’t-get-enough-of-this-stuff kind of daydreams? If so, make sure to check out our Italian Stuffed Stromboli, Pepperoni Garlic Knots and our jaw-dropping Breakfast Pizza after reading this post!

WATCH ME MAKE THIS ON THE GRAM!

Everyone needs a gourmet pizza recipe in their back pocket, and this Pizza Bianca is it! Savory caramelized onions, tangy Swiss cheese with a drizzle of sweet balsamic glaze and garnished with peppery arugula. Talk about a pie that deserves a standing ovation! Per the usual, this gorgeousness right here is my fusion-twist on the classic version we all know and love. (Psst: if you’re looking for a traditional Pizza Bianca recipe you can click here to grab the one I made and photographed for That’s Tasty.)

WHAT IS THE BEST CRUST FOR PIZZA BIANCA (aka White Pizza)?

You can make your own homemade pizza dough, or use any kind of store-bought crust you enjoy. I personally prefer a thicker crust for this pizza, just for the mere fact that I can load on the toppings! Did you know that you can make your own pie dough from two simple ingredients? All you need is 1 cup self-rising flour + 1 cup whole milk Greek yogurt. Seriously, that’s it! If you don’t have self-rising flour you can also use all-purpose and add a 1/2 teaspoon of baking powder with a pinch of salt. I like to cook my pizza in an oiled cast iron skillet. It’s rustic looking and the edges get SUPER crispy and flavorful.

WHAT BEER SHOULD YOU USE FOR THE CARAMELIZED ONIONS?

I’m a big fan of supporting local breweries, so in today’s recipe we’re using Salty Parrot Brewing’s West Coast IPA. It’s got the perfect amount of hops to provide a touch of bitterness that pairs nicely with the balsamic vinegar and caraway seeds. Make sure to check out their brewery the next time you’re in the SouthEnd neighborhood of Charlotte.

WHICH CHEESE WORKS BEST IN THIS COMBINATION?

I had a ton of leftover Swiss from my Lusty Reuben Sandwiches with a Cheese Blanket, so that’s what I used in this recipe. I like the slight nutty flavor it adds to this pizza. If you don’t have Swiss on hand, I think Havarti and White Cheddar would taste phenomenal as well.

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Pizza Bianca with Beer Braised Onions and Balsamic Glaze

Prep time

5 mins

Cook time

35 mins

Total time

40 mins

If you're not familiar with Pizza Bianca, it's a pizza that's topped with olive oil (no tomatoes) and white cheese. Super easy and delish!

Serves: 8 slices

Ingredients

FOR THE BEER-BRAISED CARAMELIZED ONIONS:

1 tbsp. Butter, melted
2 White Onions, thinly sliced
8 oz. IPA
2 tbsp. Balsamic Vinegar
1 tbsp. Caraway Seeds
1 tsp. Salt

FOR THE PIZZA DOUGH:

1 cup Self-Rising Flour
1 cup Whole Fat Greek Yogurt

FOR THE PIZZAS:

Olive Oil, as needed
1 cup Shredded Swiss Cheese
½ cup Shredded Parmesan
Balsamic Glaze, as needed
1 cup Arugula
Red Pepper Flakes, as needed

Instructions

Melt butter in a large skillet over medium-high heat. Add the sliced onions and sauté until slightly softened, about 5 minutes. Add the beer, balsamic vinegar and caraway seeds. Stir to combine and simmer until the IPA has evaporated. About 10 - 15 minutes. Sprinkle with salt and set aside.
Place the self-rising flour and Greek Yogurt in a large mixing bowl. Using a wooden spatchula or clean hands, gently fold the two ingredients together until a sticky dough forms.
Transfer the dough to an oiled cast iron skillet. Spread evenly across the skillet, creating your pizza crust. Top with beer-braised onions, shredded Swiss and parmesan cheeses. Bake in a 500F preheated oven for 16 minutes, or until cheese is melted and browning.
Slice and serve immediately with a drizzle of balsamic glaze, arugula and red pepper flakes.

NOTES ON THIS RECIPE:

If you prefer to use a store-bought crust, I personally like Stonefire Flatbreads the best. I used them to serve my BLT Pizzas with White Garlic Sauce and this Flatbread with Pear, Gorgonzola, Sausage and Honey.
The balsamic glaze at the end is a MUST with this recipe. It helps balance the bitter-sweet onions, peppery arugula, and nutty Swiss cheese. Trust me, it’s amazing. I used Nonna Pia’s Balsamic Glaze.
To make this into a complete meal, serve this with my Chicken Cobb Salad with Creamy Italian Dressing.