White or red, pizzas have their fans. Like with the egg and the chicken, we don't always know which one between white pizza or tomato pizza was the first to be served on our plates. Even though different varieties of pizzas compete in deliciousness, it's the white pizza that owes its worldwide fame as a dish and its status as a favorite food of many nationalities, including the Swiss and the French.
The origins of white pizza, or the very first traditional Italian pizza
Contrary to some beliefs, what is called "pizza bianca" in Naples, Rome, Pisa, and Venice came before red pizza, which owes its name to the flavorful and tangy tomato sauce generously spread on the dough. Even before the discovery of tomatoes from America, the Neapolitans imagined white pizza as we know it today. Its dough is simply seasoned with a few carefully selected ingredients: olive oil, cheese, salt, pepper, and herbs.
Pizza was born in a context where the main objective was to feed the Neapolitan people with simple, accessible, and easy-to-assemble foods. It is therefore easy to understand why the minimalist recipe of white pizza developed in the 16th century was such a success. It was only two centuries later that "pizza rossa" was invented, still in Naples.
A large part of white pizzas is now enriched with crème fraîche, enough to satisfy the most gluttonous among us. Gourmets, on the other hand, will appreciate the authentic and no less satisfying recipe of "pizza bianca," which can be found on the menu of our Chez Mario pizzeria in Lausanne. Adorned with fior di latte mozzarella, fresh vegetables, and fine cold cuts, our white pizzas are sure to make your mouth water and satisfy your taste buds.
White pizzas and cheese: a true love story
The pizza of origins, as white pizza is defined, cannot do without high-quality artisanal dough. With a white pizza, it is an opportunity to fully enjoy the flavors and texture of a delicious pizza dough. Topped with one or several types of cheese, white pizza can nevertheless become one of the most decadent dishes.
Of course, mozzarella is the star cheese of white pizza, as is the case for any good pizza ‒ with the notable exception of Marinara, one of the oldest pizza recipes garnished with tomatoes. Add a little gorgonzola, ricotta, or grana padano, exceptional Italian cheeses, and you'll get a recipe rich in flavors and gustatory pleasure.
Generally less colorful than "pizza rossa," whose base provides a pleasing visual reminder of one of the colors of the Italian tricolor flag, white pizza proves that in cooking, it is entirely possible to combine simplicity, efficiency, and flavors.