White Pizza
My grandmother didn't like sauce and always ordered white pizza--before fancy white slices were en vogue. This white pie with a dollop of ricotta is an ode to her.
Equipment
- Baking stones (optional), but worth it
Ingredients
- Finely ground cornmeal, for the baking sheet
- 1 pound pizza dough
- All-purpose flour, for the work surface
- 3 tablespoons extra-virgin olive oil, plus more for drizzling (optional)
- 1/2 teaspoon kosher salt
- 1 1/2 cups shredded mozzarella
- 1 cup ricotta
- Coarse sea salt, (optional)
Instructions
- Preheat the oven to 450°F (232°C). Lightly sprinkle 2 pizza stones or baking sheets with a dusting of cornmeal.
- Separate the pizza dough into 2 equal pieces. On a lightly floured work surface, roll or stretch out each piece of dough, then transfer it to a prepared pizza stone or baking sheet.
- Drizzle each dough round with 1 1/2 tablespoons olive oil and sprinkle with 1/4 teaspoon salt. Top each with 3/4 cup shredded mozzarella and dot all over with 1/2 cup ricotta (about 10 dollops per pizza).
- Bake for 8 to 10 minutes, rotating the pans once halfway through baking.
- Finish with a sprinkle of sea salt and an additional drizzle of olive oil, if desired.
Notes
- Skip the pre-shredded cheese--Use the best-quality low-moisture mozzarella you can find and shred it yourself. Don't use pre-shredded cheese as it does not melt well.
- Storage--Store leftover pizza in the refrigerator for up to 3 days. Rewarm on a baking sheet in a 300°F oven until heated through.
- Dietary--This recipe is suitable for vegetarian diets. To make it gluten-free, use gluten-free pizza dough.
Nutrition
Serving: 1slice | Calories: 302kcal | Carbohydrates: 28g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Monounsaturated Fat: 6g | Cholesterol: 32mg | Sodium: 638mg | Fiber: 1g | Sugar: 4g