White Pizza
A creamy, garlic-forward pizza built on a crispy crust with ricotta and mozzarella instead of tomato sauce. Customize the toppings with vegetables, proteins, and herbs to create endless variations.
Ingredients
Method
Preheat oven to 475°F (245°C). Stretch or roll out pizza dough to fit a 12-inch pizza stone or baking sheet.
In a bowl, combine ricotta, half the mozzarella, parmesan, minced garlic, salt, and black pepper. Mix until smooth and creamy.
Prepare your vegetable and herb toppings: slice zucchini, thinly slice red onion, chop spinach, and mince fresh rosemary (or substitute with your chosen alternatives).
Spread the ricotta mixture evenly over the prepared dough, leaving a quarter-inch border for the crust.
Scatter your chosen vegetable toppings over the ricotta base, then sprinkle with the remaining mozzarella.
Drizzle with olive oil and scatter fresh herbs on top.
Bake for 15–18 minutes until the crust is golden and the cheese is bubbly and lightly browned.
Remove from oven and let cool for 2 minutes. Slice and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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