Cheesy Bianca Pinsa with Red Onion & Pepperdews
Recipe Overview
Looking for something a little different? Our Cheesy Bianca Pinsa is a delicious alternative to the classic tomato-based pizza. This recipe replaces the red sauce with a tasty, buttery béchamel, creating a gorgeous base that complements the light, airy texture of a Virtue Pinsa.
Made using Macphie Bechamel with Butter Sauce, the creamy base is layered Parmesan, roasted red onion for sweetness, creamy mozzarella and vibrant Pepperdews. Finished with fresh thyme and cracked black pepper, this is a simple yet premium dish that’s ideal for hospitality lunch and dinner menus.
Ingredients
- 1x 250g, 30 x 20cm Pinsa oval base
- 100ml Macphie Bechamel with Butter Sauce
- 1 small red onion, thinly sliced
- Fresh thyme leaves
- ½ x 125g mozzarella ball, torn
- Organic Liquid Garlic Herb (optional)
- 80g grated Parmesan
- Freshly cracked black pepper
Macphie’s foodservice Bechamel with Butter Sauce arrives in case of 12 x 1 litre cartons. The shelf life from date of manufacture is 12 months, but once opened, keep refrigerated and consume within 7days.
Method
1. Preheat the oven to 300°C. Virtue Pinsa bases are designed to cook quickly in commercial pizza ovens and high-temperature ovens.
2.Place the Virtue Pinsa base onto a clean work surface.
3.Spread the béchamel evenly over the base, leaving a 2–3cm border around the edge for a crisp crust. If using, stir a few drops of Organic Liquid Garlic Herb into the sauce before spreading for an extra layer of garlic flavour.
4.Sprinkle the grated Parmesan evenly across the béchamel.
5.Scatter over the sliced red onion and fresh thyme leaves.
6.Transfer the pinsa directly to the oven and bake for 4–5 minutes, until the crust is crisp, golden and the cheese has melted.
7.Remove from the oven and evenly distribute the torn mozzarella and halved Pepperdews over the hot pinsa.
8.Finish with freshly cracked black pepper, a few extra thyme leaves if desired and serve immediately.
