White Pizza with lots of fresh herbs, onions, and cheese, but no tomato sauce. A great change of pace for your weekly pizza night.
It probably won't surprise anyone to know that one of my favorite activities is watching Food Network. Especially on weekend mornings when they have people on there who are actually cooking. Recently I've been watching the 5-Ingredient show with Claire Robinson. She does some amazing things with just five ingredients.
So, a couple of weeks ago I watched her make a "white pizza." A white pizza is, aptly enough, a pizza with no tomato sauce.
Her pizza consisted of a purchased dough (ingredient 1), garlic-flavored olive oil (ingredient 2), mozzarella cheese (ingredient 3), ricotta cheese (ingredient 4), and oregano (ingredient 5). The finished pie looked absolutely beautiful. But, as I tend to do, I thought maybe I could improve it with a few additional ingredients.
I added some caramelized onions, fresh basil, dried Italian seasoning, crushed red pepper flakes and chives. It was really outstanding.
Because there are so few ingredients in this pizza, it really pays to use the best quality you can get. Especially the dough.
For this pizza, I purchased a dough from my local Publix bakery. They have them right in the cold case in the bakery. I left it in the refrigerator overnight and then let it sit out for about an hour before I started baking. It was pretty good, but not great. Next time I'll use my standard pizza dough recipe. It's a really good one that cooks up crisp on the edges and has a great yeasty taste.
How to Make White Pizza
Preheat the oven to 400F.
Heat a large skillet over medium-high heat. Add the olive oil and onions. Sprinkle with kosher salt. Cook until the onions are tender, brown and caramelized.
I don't have a pizza stone or pizza peel, so I simply use a metal pizza pan. If you have a stone, please use it for this pizza!
Coat a pizza pan with cooking spray. Place the prepared pizza dough in the pan. Drizzle dough generously with olive oil.
Evenly distribute the mozzarella and caramelized onions over the dough. Add the basil, oregano and dried Italian seasoning. Drop the ricotta in tablespoonful-sized dollops evenly over the pizza. Sprinkle with crushed red pepper flakes. Salt lightly with kosher or sea salt. Brush with additional olive oil around the edges of the pizza.
Bake 25-30 minutes at 400 or until golden brown. Remove from oven and sprinkle with fresh chives if desired.
More Recipes You May Like
- BLT Pizza
- Roasted Veggie Pizza
- Cheesesteak Pizza
- Caesar Salad Pizza
- Pepperoni Calzone
- Favorite Homemade Pizza
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White Pizza
Ingredients
- 1 pizza dough
- 2 large onions halved and sliced
- 2 tablespoons olive oil plus more for drizzling
- ¼ teaspoon kosher salt
- Cooking spray
- 3 cups shredded mozzarella
- 4 large basil leaves chopped or cut into chiffonade
- 2 teaspoons fresh oregano chopped
- 1 tablespoon dried Italian seasoning
- ¾ cup ricotta
- ¼ teaspoon crushed red pepper flakes
- Salt to taste
- 2 tablespoons fresh chives chopped (optional)
Instructions
- Preheat the oven to 400F.
- Heat a large skillet over medium-high heat. Add the olive oil and onions. Sprinkle with kosher salt. Cook until onions are tender, brown and caramelized.
- Coat a pizza pan with cooking spray. Place the prepared pizza dough in the pan. Drizzle dough generously with olive oil.
- Evenly distribute the mozzarella and caramelized onions over the dough. Add the basil, oregano and dried Italian seasoning. Drop the ricotta in tablespoonful-sized dollops evenly over the pizza. Sprinkle with crushed red pepper flakes. Salt lightly with kosher or sea salt. Brush with additional olive oil around the edges of the pizza.
- Bake 25-30 minutes at 400 or until golden brown. Remove from oven and sprinkle with fresh chives if desired.
- Cut into 8 equal portions to serve.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Foodlvr says
I saw this episode too. I couldn't believe the croutons she made with pizza dough. Great idea.
Your pizza looks so good.
Btw, I would make my own dough, which I do in the ABM. I follow Mario Batali's recipe (either the one in Italian Grill or Molto Gusto) and refrigerate until ready to use.
The Duo Dishes says
White pizza is such a reminder of the best pizza in NY. It's great with broccoli and lots of red pepper flakes. Or at least as many as you can stand. :)