>>21439966 (OP)It's probably going to be a wintery affair: leek, celeriac, button mushrooms, scorzonera, Jerusalem artichoke, chestnuts, walnuts, hazelnuts etc.
In summer you have courgette and radishes, maybe some cucumber varieties and early potatoes. A bit later on there will be new onions.
Use Piemontese cheese instead of ricotta: Toma or Bruss (they got this "white cooking/cucina bianca" thing in Piemonte, with tons of recipes to explore).
Maybe use a 4 cheeses sauce (already exists).
There's lots you can do with burrata, provolone, pecorino, straciatella (the cheese) and mascarpone. Don't forget blue cheese.
You can make it spicy without it changing colour.
Cream+mascarpone+smoked trout still looks white. Mix it with a fork for the desired consistency and put it in a piping bag for a finishing touch. Don't blend it, it'll turn into butter.
There's plenty of fish, squid and seafood that are white.
Serve with some kind of fish eggs to break the white. Serve on top of something else, like rocket leaves (the heat of the pizza will cook the fish eggs).
You can make a creamy white wine sauce (plenty of recipes online, don't make it too overwhelming, it's supposed to be a base for your toppings).
You can turn it into a surf & turf kind of thing, '"mare e monti" - sea and mountains in Italian. Where you combine something earthy (chicken stock, Chioggia beetroot is pretty white) with something fishy (fumet or scallops for instance). Plenty of recipes online here too.
You can use an infused oil to finish: just put a neutral oil in the oven at 50°C with a flavour agent of your choice: lobster shells, dried porcini, seaweed. Or you can blend the oil with truffle leftovers and use that.
Great thread. Good luck with your pizza.
