Pizza Bianca with Caramelized Onions, Raisins and Arugula

  • Yield: 8 servings
  • Prep: 20 minutes
  • Cook: 30-35


1tablespoon cornmeal
1pound frozen bread dough, thawed
4 1/2tablespoons olive oil, divided
2 onions, thinly sliced
6ounces thinly sliced provolone cheese
3/4cup California raisins, divided
7ounces roasted peppers, julienned
5ounces goat cheese, crumbled
1tablespoon white balsamic vinegar
1/8 teaspoon salt
2cups arugula


  1. Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. Sprinkle cornmeal over parchment. Press dough on parchment into a 15-inch round. Brush crust with 1/2 tablespoon olive oil. Set aside.
  3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onions and cook until tender and caramelized, about 15 minutes.
  4. To assemble pizza, layer provolone cheese over crust. Top with  onions, 1/2 cup raisins, roasted peppers, and goat cheese. Bake 20 to 25 minutes,  until crust is a golden brown.
  5. Meanwhile, whisk together 2 tablespoons olive oil, vinegar and salt in a medium bowl. Add arugula and 1/4 cup raisins. Mix lightly until evenly coated.
  6. Cut pizza into wedges. Top each wedge with arugula before serving.

Recipe by Gilda Lester