The Buffalo White Pizza Dream: A Culinary Quest Fulfilled

Pizza has always been a love language in my family. From Friday night pies devoured on the living room floor to summer barbecues fueled by endless slices, it’s a dish that’s woven into the fabric of my fondest memories. But there’s one pizza experience that stands out in my mind: the white pizza from La Nova in Buffalo, New York. The perfectly blistered crust, the creamy, savory topping – it was a revelation. When I moved away and couldn’t find anything that compared, I set out to recreate that taste of home, and after a lot of trial and error, this is what I came up with.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20-25 minutes
• Total Time: 45 minutes
• Servings: 4
• Yield: 1 pizza
• Dietary Type: Vegetarian

Ingredients

• 1 (12-16 inch) prepared pizza crust, store bought (or homemade)
• ¼ cup olive oil (more may be needed)
• 2 cups sliced onions
• 2 tablespoons anchovy paste (to taste)
• 3 garlic cloves, minced (jarred is fine)
• 1 teaspoon Italian seasoning
• Parmesan cheese, grated for sprinkling
• 1-2 cups shredded mozzarella cheese (I used ½ fresh mozzarella)
• 1 (14 ounce) jar artichokes, drained and roughly chopped

Equipment Needed

• Large skillet
• Pizza pan or baking sheet
• Knife
• Cutting board
• Grater

Instructions

1. If using homemade dough, prepare it ahead of time allowing ample time for rising.
2. Slice the onions thinly. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and caramelize them, stirring occasionally. This should take about 15-20 minutes, until the onions are soft, sweet, and golden brown. Watch them carefully so they don’t burn!
3. About halfway through caramelizing the onions (around 5 minutes), add the minced garlic, anchovy paste (or finely chopped anchovies), and Italian seasoning to the skillet. Stir well to combine all ingredients, ensuring the garlic doesn’t burn. The anchovy paste will melt into the onions, adding a savory depth of flavor.
4. Preheat your oven to 425°F (220°C).
5. Prepare your pizza crust for the pan. If you’re using a store-bought crust, remove it from its packaging and place it on a pizza pan or baking sheet. If you’re using homemade dough, stretch or roll it out to the desired size and thickness, and then transfer it to the prepared pan.
6. Evenly spread the onion mixture over the pizza crust, leaving a small border for the crust.
7. Top the onion mixture with the shredded mozzarella cheese. If you’re using fresh mozzarella, slice it thinly and distribute it evenly over the pizza.
8. Scatter the roughly chopped artichokes over the cheese.
9. Sprinkle the Parmesan cheese generously over the entire pizza.
10. If the pizza seems dry, drizzle with a bit more olive oil. This will help the crust crisp up nicely.
11. Bake for 20-25 minutes, or until the crust is golden brown and the cheese is melted, bubbly, and lightly browned. Keep a close eye on it, as baking times may vary depending on your oven.
12. Once the pizza is cooked to your liking, remove it from the oven and let it cool slightly before slicing and serving.
13. Pour a glass of wine and enjoy!

Expert Tips & Tricks

• Caramelizing Onions Like a Pro: Don’t rush the onion caramelization process. Low and slow is the key. If the onions start to burn, lower the heat and add a splash of water to deglaze the pan.
• Anchovy Adjustment: Start with 1 tablespoon of anchovy paste and taste. You can always add more to achieve your desired level of savoriness. Remember, a little goes a long way!
• Cheese Choices: Experiment with different types of cheese. Provolone, fontina, or even a blend of cheeses would all be delicious on this white pizza.
• Crispy Crust Secret: For an extra crispy crust, preheat your pizza stone or baking steel in the oven while it’s preheating. Then, transfer the pizza directly onto the hot stone or steel for baking.
• Garlic Perfection: To prevent the garlic from burning, add it towards the end of the onion caramelization process. Burnt garlic will make the pizza taste bitter.

Serving & Storage Suggestions

Serve the white pizza immediately after baking, while it’s hot and the cheese is melted and bubbly. Garnish with a sprinkle of fresh parsley or basil, if desired.

Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and bake for 5-10 minutes, or until heated through. You can also reheat it in a skillet over medium heat for a crispier crust, or microwave it in 30-second intervals until warm. I don’t recommend freezing it, as the crust can get soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	10g	50%
Cholesterol	40mg	13%
Sodium	800mg	33%
Total Carbohydrate	40g	13%
Dietary Fiber	5g	20%
Sugars	5g	–
Protein	20g	40%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Pizza: Use a gluten-free pizza crust for a gluten-free option.
• Vegan White Pizza: Substitute the mozzarella and Parmesan cheese with your favorite vegan cheese alternatives. Nutritional yeast can also be used to add a cheesy flavor. You can also omit the anchovy paste for a vegetarian version.
• Add Some Greens: Toss a handful of fresh spinach or arugula on top of the pizza after baking for a pop of color and nutrients.
• Spicy Kick: Add a pinch of red pepper flakes to the onion mixture for a touch of heat.
• Tomato Twist: Consider adding some sun-dried tomatoes or roasted red peppers for a burst of sweetness and color.

FAQs (Frequently Asked Questions)

Q: Can I use fresh anchovies instead of anchovy paste?
A: Absolutely! Finely chop the anchovies before adding them to the onions. About 4-5 anchovy fillets should be equivalent to 2 tablespoons of anchovy paste.

Q: Can I prepare the caramelized onions ahead of time?
A: Yes, you can caramelize the onions up to 2 days in advance. Store them in an airtight container in the refrigerator.

Q: My pizza crust is getting too brown on the edges. What can I do?
A: Tent the edges of the crust with foil to prevent them from burning while the rest of the pizza finishes baking.

Q: The pizza seems a little oily. How can I reduce the oil?
A: Blot the caramelized onions with paper towels before adding them to the pizza. You can also use less olive oil when caramelizing the onions.

Q: What kind of wine pairs well with white pizza?
A: A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc would complement the flavors of the white pizza beautifully.

Final Thoughts

This white pizza recipe is more than just a dish for me; it’s a culinary journey back to Buffalo and a taste of home. I encourage you to give it a try and customize it to your liking. Feel free to experiment with different cheeses, toppings, and seasonings to create your own signature white pizza masterpiece. And, if you do make it, please share your feedback! I’d love to hear how it turns out and any creative twists you add. Enjoy!