White Pizza
Made with 3 different cheeses (no tomato sauce here!) and drizzled with extra-virgin olive oil, garlicky goodness. Yes, please!
Ingredients
- ¼ cup yellow cornmeal
- 1 pound pizza dough, homemade or store-bought
- 6 ounces fresh mozzarella, torn into small pieces
- ½ cup ricotta cheese
- ⅓ cup freshly grated Parmesan
- Fresh basil leaves
for the olive oil mixture
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, finely grated
- ¼ teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
Equipment
Instructions
- Preheat oven to 450 degrees F. Lightly coat a pizza stone with olive oil.
- Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared pizza stone.
- Spread olive oil mixture over the surface of the dough in an even layer, leaving a 1/2-inch border. Top with mozzarella and dollops of ricotta; sprinkle with Parmesan.
- Place into oven and bake for 20-24 minutes, or until the crust is golden brown and the cheeses have melted.
- Serve immediately, garnished with basil, if desired.
for the olive oil mixture
- In a small bowl, combine olive oil, garlic and red pepper flakes; season with salt and pepper, to taste.