Pizza bianca with artichoke, Padrón pepper and chilli

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Pizza bianca with artichoke, Padrón pepper and chilli

Category Main course
Serves 2
Preparation 15 mins
Cooking 10 MINS

Rating: Rated 0 / 5 (0 ratings)

The contrasting creamy base and fiery topping makes a great change from the usual tomato-based pizzas. For the sake of a speedy midweek supper, this pizza dough recipe skips the part where you leave it to rise. Once your oven is hot enough, it won't be a problem.


  • 300g strong white bread flour
  • 7g sachet dried yeast
  • 175ml warm water
  • 1 tsp salt
  • 2 tbsp olive oil
  • semolina, for dusting
For the topping:
  • 10 Padrón peppers, fried for a couple of minutes in a little oil
  • 100g cherry tomatoes, sliced
  • 1/2 jar artichokes in oil, drained
  • 2 red chillies, finely sliced
For the béchamel sauce:
  • 20g butter
  • 275ml milk
  • small bunch of chives, finely chopped
  • black pepper
  • 20g plain flour
  • 50g vegetarian Parmesan-style cheese, finely grated
  • sea salt


Stage 1

Preheat the oven to its highest setting. If you have a pizza stone, place it in the oven. Alternatively, use your largest flat baking tray, and place in the oven to preheat.

Stage 2

To make the béchamel sauce, melt the butter over a medium heat, stir in the flour to make a roux and cook for a few minutes. Gradually whisk in the milk, making sure no lumps form. Simmer gently until thickened and coating the back of a spoon. Stir in the Parmesan-style cheese and chives, and season to taste. Set aside.

Stage 3

For the pizza base, measure the flour into the bowl of a free-standing electric mixer and stir through the salt. Add the yeast, and fit the dough hook. While mixing, pour in the olive oil and warm water. Alternatively, mix the dry ingredients in a large bowl, then add the oil and water and mix together using a claw action with your hand. Knead for about 7 minutes until smooth and pliable.

Stage 4

Divide the dough into two. On a lightly floured surface, roll out until as thin as possible. Transfer to a flat baking tray or large chopping board generously dusted with semolina. The semolina stops the dough from sticking and will also allow you to slide the pizza onto the hot pizza stone or baking tray.

Stage 5

Spread a layer of béchamel all over, top with peppers, artichokes, tomatoes and chillies. Drizzle with a little olive oil. Carefully transfer the pizza onto the pizza stone or hot baking tray and cook for about 10 minutes, or until puffed up, crisp and golden.


Pizza bianca with artichoke, Padrón pepper and chilli


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Kathryn Bruton

Nutritional info

Nutritional values are per serving.

  • Calories: 989g
  • Fat: 34g
  • Saturated fat: 14g
  • Protein: 35g
  • Carbohydrates: 131g
  • Sugars: 10g
  • Fibre: 9g
  • Salt: 4.24g

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