Pizza Bianco?

Just reading the latest issue of Pizza Today and they have an article on white pizzas.  For a long time, I subscribed to the, “If the sauce isn’t red, it isn’t pizza” line of thinking.  I also never ordered anything other than pepperoni.  Luckily I grew out of that phase in college.

The possibilities for sauce on a pizza are pretty much endless.  BBQ sauce, teriyaki sauce, no sauce, mustard, …  One of my favorites is easy to make and tastes great.  Give it a try, it is worth it.

Start with a normal pizza skin, but instead of sauce, use mayo.  I use a Japanese mayo that is not quite as firm as Miracle Whip, but that works just as well.  Spread it out a bit thinner than you would with normal sauce, but be sure to cover the skin evenly.

Throw on a coating of cheese, then top with 2-3 ounces of bacon bits.  The amount really depends on the size of the pizza, but 2-3 ounces is just right for a 12 inch pizza.

Bake normally.  A conveyor shouldn’t need any adjusting, but keep an eye on it near the end.  You might need to pull it out one pizza length early, but it is fine if it gets a bit crispier than normal.  For other ovens, take a peek at it a minute early.

After the pizza is done, give it a liberal covering with fried onions.  Something like this or this.  You literally want a layer 1/4 to 1/2 inch thick on your pizza.  Cut it up and you are good to go.

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