Persian-Style Garlic & Onion White Pizza (Pizza-ye Sefid)

"**Origin & History** White pizza, or *pizza bianca*, finds its roots in central Italy, particularly Rome, where bakers traditionally dressed flatbread with olive oil, garlic, and herbs long before tomato sauce became dominant. This minimalist style emphasized the quality of wheat, olive oil, and heat of the oven. As pizza traveled beyond Italy in the 20th century, it adapted to local tastes, becoming a canvas for regional ingredients and home-kitchen creativity. **Comparison & Differentiation – Why This Version?** Unlike the Roman original, which often excludes tomatoes entirely and relies on rosemary or simple olive oil, this Persian-influenced interpretation gently bridges red and white traditions. A light scattering of chopped tomatoes adds subtle acidity without overwhelming the creamy identity of a white pizza. The generous use of garlic and sweet white onion reflects Iranian flavor preferences, where aromatic vegetables are layered for depth rather than sharpness. Mozzarella is used sparingly yet purposefully, creating richness without masking the fragrance of olive oil and herbs. This balance makes it a premium home-style version—refined, but comforting. **Sensory Experience & Pro Tips** Out of the oven, the crust is crisp at the edges and tender at the center, perfumed with roasted garlic and caramelized onion. The cheese melts into silky pockets, while herbs release a warm, savory aroma. Serve sliced with a drizzle of fresh olive oil and a simple green salad for contrast."