Pizza Bianca With Mushrooms, Fontina, And Rosemary

A pizza bianca (“white pizza”) is simply a pizza made without tomato sauce. Fontina cheese has an earthy taste that pairs perfectly with the mushrooms and rosemary here.
Time in Kitchen: 15 mins
Number of servings: 2-3
Difficulty level: Easy


1 small (8-inch) store-bought pizza crust, such as Boboli
2 teaspoons extra-virgin olive oil
1⁄2 cup Béchamel Sauce, at room temperature
3 cremini mushrooms wiped clean and sliced
1 tablespoon chopped fresh rosemary
Generous pinch of red pepper flakes
1⁄4 cup freshly shredded fontina cheese, at room temperature


  1. Preheat the oven to 400°F.
  2. Put the crust on a baking sheet and drizzle it with the olive oil. Bake according to package directions, but remove the crust 5 minutes before the time suggested.
  3. Reduce the oven temperature to 340°F. Spread the béchamel over the crust. Top with the mushrooms, rosemary, red pepper flakes, and fontina.
  4. Bake the pizza until the cheese melts, 4 to 5 minutes.
This delicious recipe is from our cookbook:

The Stoners Cookbook

Herb: Mastering the Art of Cooking with Cannabis.



2 Comments Add yours

  1. Sounds tasty, but no mention of weed in the recipe; why is this in the stoner’s cookbook??


    1. Lacey Loo says:

      The béchamel has the thc in it… click that and it will bring up the recipe to make that.


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