The Allure of the White Pizza Base

For a long time, the white pizza base has reigned supreme as my absolute favorite. Forget the traditional tomato sauce; there’s something truly special about the most perfectly cheesy and indulgent white-based pizza. Its creamy texture and delicate flavor provide an exquisite canvas for a variety of toppings, allowing the quality of the ingredients to truly shine through. Unlike its tomato-laden counterpart, a white pizza offers a distinct richness and depth that can be incredibly satisfying, making it a sophisticated alternative for any pizza lover.

This particular rendition elevates the white pizza experience to new heights, blending the finest cheeses with aromatic garlic and a touch of seasoning to create a base that is both comforting and profoundly flavorful. It’s a testament to the idea that sometimes, less is more, allowing the purity of the ingredients to speak for themselves.

A Culinary Journey: The Inspiration Behind This Italian Delight

My discovery of this sensational white pizza base was serendipitous, unfolding through the pages of a truly captivating cookbook: “Two Greedy Italians Eat Italy.” This culinary treasure, penned by two legendary Italian chefs based in the UK, Antonio Carluccio and Gennaro Contaldo, quickly became one of my most cherished kitchen companions. Their philosophy, rooted in simple yet incredibly flavorful Italian cooking, resonates deeply with me, proving that gourmet results don’t always require complex techniques. Every recipe within its covers is a testament to authentic Italian cuisine, delivered with an approachable charm.

The specific inspiration for this pizza gem hails from the “Alpine Pizza” featured in the “Greedy Italians” book. This Northern Italian creation traditionally combines Gruyere cheese with Crème Fraîche for its luscious base, then adorns it with salami, red onion, and marjoram. It’s a classic example of how regional Italian cooking embraces local ingredients and traditions to craft unique and memorable dishes. My version pays homage to this Alpine masterpiece while adapting it to the ingredients readily available in my Tuscan kitchen, ensuring that the spirit of its Italian heritage remains intact.

Crafting the Perfect Cheesy Base: The Fontal Secret

Living in Tuscany, finding Gruyere cheese year-round can be a delightful challenge, as only select supermarkets stock it seasonally. This delightful scarcity prompted me to seek out a perfect local alternative, and that, my friends, led me straight to the discovery of Fontal. This versatile cheese proved to be an impeccable substitute, delivering a flavor profile and meltability that truly enhances this pizza.

Fontal is a widely available and beloved cheese across Italy, bearing a striking resemblance to the more internationally renowned Fontina. I frequently incorporate Fontal into a myriad of dishes, from elevating simple sandwiches to enriching béchamel sauces and various cheesy baked casseroles. Its superior melting properties are precisely what make it an unparalleled choice for this cheesy speck and mushroom pizza. When it melts, Fontal transforms into a luxurious, bubbly layer that perfectly binds all the toppings together, infusing every bite with its mild, nutty, and slightly sweet undertones.

To further amplify the deliciousness of my cheesy white pizza base, I like to infuse it with a crucial flavor enhancer: a single clove of crushed garlic, alongside a generous seasoning of salt and pepper. This simple addition elevates the creamy cheese mixture, adding an aromatic depth that is utterly irresistible. The timeless combination of cheese and garlic is, quite simply, a match made in culinary heaven, guaranteeing a base that is both comforting and exquisitely flavorful.

The Star Toppings: Smoky Speck and Earthy Mushrooms

Once the foundation of the irresistible cheesy base is meticulously prepared, it’s time to crown this masterpiece with its star toppings. The first layer introduces robust chestnut mushrooms, celebrated for their deep, earthy flavor and firm texture. It’s a classic pairing, as cheese and mushrooms have always enjoyed a harmonious relationship, their flavors complementing each other beautifully to create a comforting and sophisticated taste. These mushrooms, thinly sliced, will roast to perfection, adding a tender bite and a subtle foresty aroma that elevates the overall profile of the pizza.

Next comes the undisputed hero of this pizza: smoky, salty Speck. This exquisite Italian cured meat, originating from the Alto Adige region, is a true delicacy. Speck is distinguished by its unique curing process, which involves a light smoking followed by a long, slow aging period, imparting a distinct, complex flavor that is both smoky and subtly spiced, with a tender texture. Unlike prosciutto, which is air-dried, speck’s gentle smoking contributes a captivating depth that transforms any dish. It’s readily available in most larger supermarkets and Italian delis, making it an accessible indulgence. The combination of the indulgent cheesy base, the rustic earthiness of the mushrooms, and the distinct smoky saltiness from the speck creates a symphony of flavors that is utterly amazing and leaves a lasting impression.

The Foundation: Mastering Homemade Pizza Dough

Whenever I embark on the delightful task of making pizza, there’s one golden rule I adhere to without fail: I ALWAYS make my own dough. The difference between homemade pizza dough and its shop-bought counterparts is simply incomparable; the former offers a depth of flavor and a superior texture that elevates the entire pizza experience. While the prospect of making dough from scratch might initially seem daunting, especially if you’re new to it or have had less-than-perfect results in the past, I promise you, it’s genuinely easy and incredibly rewarding.

The secret to achieving a truly exceptional pizza dough lies in the kneading process. The trick is to knead the dough for a sufficient period – typically around 10 minutes – until it transforms into a silky-smooth, supple, and elastic ball. A simple test of its readiness is to lightly press your finger into the dough; if it springs back up easily, you’ve hit the sweet spot. This extensive kneading develops the gluten, which is essential for that perfect chewy crust and airy interior. Once you master this fundamental technique, making your own pizza dough will quickly become second nature, a joyful ritual that enhances your culinary repertoire and guarantees the best pizza every time.

Tips for Perfect Dough:

• Flour Choice: Opt for ’00’ flour, traditional in Italy, for a softer, more pliable dough that results in a wonderfully tender crust. All-purpose flour can work, but ’00’ is truly superior for pizza.
• Water Temperature: Lukewarm water (around 105-115°F or 40-46°C) is crucial for activating the yeast. Too hot, and you kill the yeast; too cold, and it won’t activate properly.
• Kneading is Key: Don’t rush this step! Whether by hand or with a stand mixer, proper kneading develops the gluten structure, giving your crust that desirable chew and elasticity.
• The Rise: A warm, draft-free environment is ideal for rising. Covering the bowl with cling film or a damp cloth creates a humid microclimate that encourages the yeast to work its magic, doubling the dough in size. Patience here is paramount!
• Semolina for Crisping: Dusting your pizza peel or baking tray with semolina flour or fine cornmeal prevents sticking and adds a delightful crispness to the bottom of your crust.

Save This Recipe for Later!

Did you fall in love with my Cheesy Speck and Mushroom Pizza recipe? I’d absolutely love to hear your thoughts and experiences! Please share your comments below. And don’t forget, you can easily save this incredible recipe for later on Pinterest. It’s the perfect way to keep it handy for your next pizza night!

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Recipe: Cheesy Speck and Mushroom Pizza

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This Extra Cheesy Speck and Mushroom Pizza is to die for! Get prepared for the most delicious pizza you’ve ever tasted and it couldn’t be easier!

Ingredients

For the pizza dough

• 4 cups (500g) 00′ flour
• 1 x 7g sachet of fast action dried yeast
• 10.8 fl oz (320 ml) lukewarm water
• 1 tbsp olive oil
• 1/2 tsp sugar
• salt, for seasoning
• semolina flour or polenta, for dusting

For the topping

• 8.8 oz (250g) sour cream
• 3 oz (90g) speck slices, (or prosciutto)
• 6 large chestnut mushrooms
• 5.6 oz (160g) fontal cheese, grated (you can also use Gruyere)
• 1 clove garlic
• salt and pepper, for seasoning

Instructions

1. Add the yeast to the lukewarm water with 1/2 tsp sugar for 2 minutes. Combine the flour and salt in a large mixing bowl. Make a well in the centre and add the water/yeast mixture whilst mixing the dough together with your hands or a metal spoon until you have obtained a dough. If it’s too sticky you can gradually add a little more flour.
2. Dust a clean work surface with a little flour and knead the dough for around 10 minutes until it’s silky smooth and soft. If you lightly press your finger on the ball of dough it should spring back up easily. Add 1 tbsp of olive oil to a large clean bowl and rub all over until the bowl is coated. Shape the dough into a ball and place in the bowl, rub the top of the dough with a tiny amount of olive oil. Cover with cling film and leave in a warm place for at least 3 hours until doubled in size.
3. When you are ready to make the pizzas pre-heat the oven to 225°C.
4. Divide the dough in half roughly with your hands. Lightly dust a work surface with flour and begin to roll out your first half of dough. The pizzas can be made round or rectangle depending on your baking trays. Roll out the dough as thin as possible without tearing around 30cm in diameter. Lightly dust the baking/pizza trays with semolina then place the dough on the tray, repeat with the second half of dough on a separate tray.
5. For the topping add the grated cheese, sour cream and crushed/grated garlic to a bowl and season with salt and pepper. Mix everything together until thoroughly combined. Divide the mixture between the two pizza bases and spread out evenly. Top each pizza with layers of speck and then finely sliced mushroom. Bake in the oven for around 10 minutes until the base is crisp and cheese bubbling and melting.

Notes

35 minutes plus 3 hours rising time.

Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.

Nutrition

Calories: 696 kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Helpful Info for All Recipes

• I always use extra virgin olive oil in all of my recipes unless stated otherwise. Its robust flavor is integral to authentic Italian cooking.
• When I use canned or jarred tomatoes of any kind, I exclusively use Cirio or Mutti brands for the best results and flavor. Their quality makes a significant difference.
• All vegetables are medium-sized unless stated otherwise, ensuring consistency in recipe outcomes.
• All recipes are tested and developed using a fan (convection) oven, so cooking times may vary slightly with conventional ovens.
• Find out more about how nutrition is calculated, ensuring transparency in our recipe information.
• Check out our must-have Italian Pantry Staples to equip your kitchen for authentic Italian cooking.
• You can also find all our Essential Kitchen Tools for Italian Cooking, from pizza stones to pasta makers.

Explore More Italian Flavors: Get the Book!

If you’ve enjoyed this taste of authentic Italian cuisine and are eager to explore more incredible recipes from the masters, I highly recommend diving into the cookbook that inspired this very pizza.

Discover more fantastic dishes, culinary stories, and the passion of Italian cooking firsthand. It’s an invaluable resource for anyone looking to bring the true essence of Italy into their home kitchen.