Great White Pizza Recipes

WHITE PIZZA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Crumble the sausage into a skillet over medium-high heat. Cook until evenly browned. Add onion, and cook for a few minutes. Drain excess grease, and stir in the Alfredo sauce. Spoon this mixture over the pre-baked pizza crust. Sprinkle cheese over the top.
• Bake for 10 to 12 minutes in the preheated oven, until the cheese is melted. Allow to cool slightly before cutting to allow the toppings to set.

WHITE PIZZA

Steps:

• Heat olive oil, add garlic and cook until golden.
• Brush garlic oil mixture over dough leaving 1/2" of outer dough uncovered.
• Sprinkle oiled surface of dough with mozzarella cheese.
• Bake 10 minutes at 400°F.
• Combine parmesan, parsley, and oregano.
• Remove pizza from oven and drop cottage cheese by 8 rounded piles in a circular pattern onto pizza.
• Sprinkle with parmesan mixture.
• Bake 10- 15 minutes at 400°F.

TRADITIONAL WHITE PIZZA

Steps:

• Preheat oven to 500 degrees F and, if you have one, place a pizza stone on the bottom rack of the oven.
• Place the rolled out pizza dough onto a pizza peel or the back of a cookie sheet, dusted with cornmeal and using flour, as necessary, to help facilitate moving the dough. Sprinkle the pizza with the cheeses, oregano, salt and pepper. Bake the pizza for 10 to 12 minutes, use the peel to turn the pizza around and back an additional, 10 to 12 minutes, or until the cheese has melted and the pizza is golden. Sprinkle the cheese and olive oil over the pizza and serve immediately.
• In a large bowl combine yeast with water and sugar and stir well to combine. Set aside until foamy, about 5 minutes. Add the salt, olive oil, and half of the flour and mix well to thoroughly combine. Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour, as necessary, to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
• Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
• Divide dough into 2 portions for 2 (12 to 14-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness. Transfer dough to a pizza peel (sprinkle with cornmeal to help facilitate moving dough) and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal peel or spatula and serve immediately.
• Yield: 2 (12 or 14-inch) pizzas or 4 calzones, serving 4 to 6

GREAT WHITE PIZZA

Steps:

• Preheat oven to 425°F.
• Spread Ranch dressing on partially baked crust.
• Sprinkle Mozzarella and Monterey Jack evenly over dressing.
• Sprinkle herbs evenly over cheese.
• Variation #1:.
• Western White; Ricotta is a fresh Italian-style cheese that gives this pizza a slightly sweet and creamy texture.
• Mix 1 cup Ricotta with oregano, basil, and salt and pepper to taste.
• Spread the seasoned Ricotta over Ranch dressing.
• Add ½ cup diced onion and sprinkle Mozzarella and Monterey Jack over all.
• Variation #2:.
• Western Green and White; for a more adventurous version of the classic White Pizza, sprinkle 1 cup chopped fresh spinach and 1 cup cooked chicken (shredded or cubed) over Ranch dressing.
• Sprinkle Mozzarella, Monterey Jack and herbs over all.
• Bake about 15 minutes, or until cheese is melted and bubbly and the crust is crisp and golden.

WHITE PIZZA RECIPE

Steps:

• Place a pizza stone in the oven**. Preheat the oven to 450º-500ºF for at least 30 minutes.
• Lightly flour a piece of parchment paper and flatten the pizza dough into a large circle, about 14" in diameter.
• In a small bowl, combine the garlic, rosemary and olive oil. Brush the olive oil mixture over the crust.
• Dollop the ricotta evenly over the crust and gently spread it out. Sprinkle on the mozzarella and the parmesan cheeses. Sprinkle crushed red pepper over the top - you only need a little bit - less than half a teaspoon, depending on how much heat you want.
• Bake the pizza in the preheated oven until the edges are browned and the cheese is melted, about 10-12 minutes.
• Cut into slices and serve.

GREAT WHITE PIZZA

Steps:

• For the dough: In an electric mixer fitted with a dough hook, dissolve the yeast in the water until there are no pieces of yeast left. Add the flour and start mixing on low. After the flour and water have started to mix, add the salt. Let mix for another minute until all of the flour from the sides of the bowl have been incorporated. If the dough is sticking to the side of the bowl, add flour slowly until it starts to firm up around the dough hook. Add the olive oil and mix for another 5 minutes.
• Let the dough rest in the bowl, covered, for 10 minutes. In the meantime, spray a baking sheet or aluminum pan with cooking spray. After the dough is done resting, empty it onto a lightly floured prep surface. Weigh the dough out into three 10-ounce portions. In your hands, fold the dough into itself, tightening the dough and removing air pockets with each fold. Add flour to your hands if the dough is too sticky. When the dough is tight enough to hold its shape, put it on to the greased baking sheet and spray the top with a little of the cooking spray. Cover with plastic wrap and let proof at room temperature for 1 to 1 1/2 hours. The dough should at least double in size. You can also proof in the fridge overnight and leave it out 30 minutes before you are ready to use it the next day.
• For the garlic ricotta: While the dough is proofing, make the roasted garlic ricotta, sliced zucchini and charred red onions. (Start roasting the garlic right away as it will take the most time.)
• Preheat the oven to 400 degrees F.
• Cut off the tops of the heads of garlic. Drizzle the olive oil over the tops of the garlic, wrap in aluminum foil and roast for 45 minutes to 1 hour. Once tender, remove from the oven and let cool. In a stainless bowl, squeeze out the roasted garlic. Add a splash of oil and a pinch of salt and pepper. Using a spatula, smooth the garlic into a paste in the bowl. Add the ricotta and fold in the garlic until it is completely incorporated.
• For the charred red onions: Turn the oven temperature up to 500 degrees F. Cut the ends off the onions, and peel off the tough outer layer. Cut in half lengthwise and thinly slice. Toss in olive oil and cook on a baking sheet in the oven of 15 to 20 minutes until you see a good bit of charred pieces. Cool.
• For the zucchini: While the onions cook, cut the ends off of the zucchini and squash and thinly slice on a bias. Toss in a metal bowl with the olive oil, pepper flakes, lemon zest and salt and pepper.
• To assemble the pizza: Leave the oven temperature at 500 degrees F, and lightly flour a smooth work surface. Take out one of the dough balls. Starting at the edges, gently press down on the dough, being careful not to pull at it. Continue pressing the edges and work towards the center, keeping the dough round. Make sure to flour both sides at least twice during this process. Once you've stretched the dough to about 14 inches, move it onto a round aluminum pizza pan or a wooden peel if you plan on sliding it on to a pizza stone.
• Start assembling the pie by spreading the ricotta mixture all over the base. Place several slices of fresh mozzarella evenly over the crust. Next, add the cut zucchini and squash and charred red onions. Drizzle with olive oil and place in the oven on the aluminum pan or if using a pizza stone, slide on from the wooden peel. Let bake for about 10 minutes, then slide the pizza right onto the oven rack and cook for another 5 to 10 minutes or until the crust is golden brown. Repeat with the remaining ingredients.