Pizza is a beautiful thing. I'll be the first to admit that my favorite kind of pizza is the hearty red marinara sauce variety, especially since I've really been playing with making my own red sauces lately. However, I recently discovered a new love for white pizza...which I swear, comes from my near-addictive relationship with ricotta cheese.
The other night was pizza night and I decided to make two white pizzas, one topped with sauteed mushrooms and the other topped with broccoli. I used a basic pizza dough recipe I got from Food Network, and it was tasty but I think I like my old recipe a little bit better. This is a crazy-simple recipe and turned out really well. I think next time I might go a little lighter on the ricotta cheese and a little heavier on the mozzarella.
For Giada deLaurentiis' pizza dough recipe, click here. Keep in mind that I doubled the below recipe to make two pizzas.
- 1 pizza dough
- Extra- virgin olive oil, for drizzling
- 2 cups whole or part skim ricotta cheese
- 2 cloves garlic, finely chopped
- 1 tbsp. dried oregano
- Handful flat-leaf parsley, finely chopped
- 2 cups shredded mozzarella or provolone
- Salt and pepper
- Desired toppings (sauteed mushrooms, broccoli or fresh basil leaves)
1. Preheat a pizza stone (if you use one) along with the oven to 425 degrees. Stretch the dough to form a pie and transfer to stone or pizza baking tray. Pierce the dough with the tines of a fork in several places and drizzle olive oil over the crust. Combine the ricotta, garlic, oregano and a generous sprinkle of salt and pepper.
2. Spread the ricotta mixture across the dough, leaving an edge around the outer crust. Top the pizza with the mozzarella or provolone and whatever toppings you choose. Bake until crispy, 20 minutes.