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White Pizza with Garlic and Herbs

April 1, 2010

by Elizabeth

Pizza is one of those things that I crave all.the.time. Not gross Domino’s, but a San Daniele from Olivella’s, Pepperoni with basil and truffle oil (!!) from Fireside Pies, New York style pizza at Grimaldi’s,  guilty-pleasure  Louie’s – really good pizza with fresh, creative toppings, and most importantly – a really thin crust.

Thanks to the pizza stone bff Sarah gave me a few years ago, making pizza has become one of my favorite things. I think the pizza stone is key to a good crispy, thin crust. Yes they are heavy, but I leave mine in the oven all the time, and they’re not very expensive. I highly recommend you go buy one immediately.

White pizza seems to be more of a girly food than traditional tomato sauce pizzas. Which is why it was perfect for a girl’s night in with my sister a couple weeks ago. It’s fun to make, delicious, and you can feel good (ok, not so bad) about eating it since you know the pizza is made with fresh ingredients and not artificialcheesefoodsuperprocessedcrap from a cardboard box.

White Pizza with Garlic and Herbs
Adapted from Pizza and other Savory Pies – ps I love this little book.

1 ball pizza dough (for a 12 -14 inch thin crust pizza*)

olive oil

1/2 cup ricotta cheese

2 cloves garlic, minced

1/3 cup loosely packed fresh herbs, chopped (I used basil, rosemary, and parsley)

3 oz mozzarella cheese, grated

3 oz fontina cheese, grated

2 tablespoons Parmigiano-Reggiano, finely grated

salt and pepper

Place a pizza stone in the oven and preheat to 450.

Place a sheet of parchment paper on a pizza peel or rimless baking sheet. Coat your fingers with olive oil and shape the dough into a 12 -14 inch round. Be patient, the thinner the better. If the dough springs back, cover it with a kitchen towel and let it rest for a few minutes before trying to work with it again. Once the dough is shaped, cover it with a towel and let it rise for 15 minutes.

Meanwhile, mix the ricotta and the minced garlic. Brush the edge of the dough with olive oil, and spread the ricotta mixture on the pizza, leaving a small border for the crust. Sprinkle the herbs on top of the ricotta, then the mozzarella and fontina. Finish with the Parmigiano-Reggiano and salt and pepper to taste.

Transfer the pizza on the parchment paper to the pizza stone, and bake for 10-12 minutes, until crust is golden brown and the cheese is bubbly. If you’d like, a drizzle of olive oil and a scattering of more herbs would be lovely for serving.

*I make my own dough, but you can buy frozen dough at Central Market or from your favorite pizza place. One day when I find the absolutely perfect dough recipe I’ll share it, but we’re not there yet.

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3 Comments leave one →
  1. April 3, 2010 8:43 pm

    Ummm…we are all very aware of my aversion to white food…and this looks phenomenal!!!

  2. April 5, 2010 11:36 am

    I can bring you to the WHITE SIDE casey!

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