28 July, 2012

White Pizza

This post contains white pizza recipes and links. To prevent burning, add fresh herbs to pizza after it's baked.
  • 3-Cheese White Pizza with Fresh Spinach
  • Basil, Jalapeño & Red Onion Pizza
  • Bloody Mary Pizzas
  • Chicken & Herb White Pizza
  • Garlic Pizza
  • Garlic & Spinach Pizza

Photo: Johnny Autry via Cooking Light
3-Cheese Pizza with 
Fresh Spinach
Makes 6 servings (1 slice each)
1-LB refrigerated fresh pizza dough
3 Tbsp olive oil (divided use)
4 garlic cloves, thinly sliced
6 cups fresh baby spinach
1 cup part-skim ricotta cheese
2-ozs shredded part-skim mozzarella cheese (about 1/2 cup)
2 ozs pecorino Romano cheese, grated (about 1/2 cup)
3 Tbsp (2%) reduced-fat milk
1 garlic clove, minced
1 Tbsp cornmeal

Use 3-ozs Marscapone and 6-ozs creamy Gorgonzola (sliced) and 2-ozs Parmesan instead of the ricotta, mozzarella and Romano; reduce garlic to 1 clove, minced.
Sprinkle 1/4 cup sun-dried tomato flakes over the spinach.


Remove the dough from refrigerator. Let stand at room temperature, covered, for 30 minutes.

Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500°F (keep pizza stone or baking sheet in oven as it preheats).

Combine 1 1/2 tablespoons of the olive oil and sliced garlic in a large skillet. Heat over Medium-High heat for 1-1/2 minutes or until the garlic begins to sizzle. Add the spinach; sauté 2 minutes or until spinach wilts. Set aside.

In a bowl, combine cheeses, milk, and minced garlic.

Roll dough into a 14-inch circle on a lightly floured surface, and pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Sprinkle cornmeal over pizza stone; place dough on pizza stone. Spread cheese mixture over dough, leaving a 1/2-inch border. Bake at 500° for 10 minutes or until crust is golden and cheese is lightly browned.

Top with spinach; bake an additional 2 minutes or until thoroughly heated. Remove from oven; brush outer crust with remaining 1 1/2 teaspoons oil. Cut into 6 large slices.

View original recipe via Cooking Light (June 2012).

Basil, Jalapeño & Red Onion Pizza
Creamy Ricotta
Red onion
Fresh basil leaves
Sliced pickled jalapeño peppers

Garlic Pizza
For crust:
Panko crumbs
1 (11.5-inch) pre-baked crust or an Italian bread loaf, sliced horizontally

For garlic sauce:
2 Tbsp melted butter
2 Tbsp olive oil
2 cloves garlic, finely minced

For toppings:
Granulated garlic powder
Crushed red peppers (Omit, if you don't like spicy heat.)
Ground white pepper
Kosher salt
About 1 cup Romano cheese, grated
About 1.5 cups Mozzarella cheese, shredded

Notes: Other toppings to consider include crushed dried oregano, fresh basil slivers, finely chopped fresh parsley, Vidalia or red onion matchsticks, tomato or mushroom slices. 

Preheat oven to 400ºF. Sprinkle panko crumbs on baking sheet before adding the pizza crust or halved bread loaf.

Mix together garlic sauce ingredients and spread evenly on pizza crust. Evenly sprinkle other toppings over garlic sauce, being generous with the mozzarella.

Bake in preheated oven for about 10 minutes, or until cheeses are melted. After removing from oven, add any fresh herbs.

Garlic & Spinach Pizza
Sauce of Ricotta, Parmesan, Mozzarella, & Feta cheeses (or this Cream Sauce)

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