White Pizza

We have made it a tradition to have homemade pizza every Friday night and the topping can vary greatly.  We enjoy pepperoni, sausage, ham and pineapple, buffalo chicken, bbq chicken or pork with jalapeno and red onion, and various others.  But they all contain meat and that’s a no go for us on Fridays during lent.  So, I was very happy to see this white pizza recipe over on Pink Parsley.  I’m sure we’ll enjoy it long after lent too.

Sorry about the terrible picture!

White Pizza

Source:  Pink Parsley


Pizza Dough – I follow the instructions on Fleishmann’s no-rise pizza dough yeast, posted about here

White Sauce

  • 1/2 cup whole-milk ricotta
  • 2 Tbs olive oil
  • 2 Tbs heavy cream
  • 1/2 large egg yolk
  • 2-3 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • pinch cayenne pepper
  • pinch nutmeg
  • 1 tsp minced fresh oregano – I used dried
  • 1/2 tsp minced fresh thyme leaves – I omitted
  • 1 scallion, minced, plus more for garnish – I omitted


  • 1/4 cup whole-milk ricotta cheese
  • 1 cup shredded whole milk mozzarella
  • 1/4 cup finely shredded Pecorino-Romano cheese

For the sauce: Whisk all the ingredients together in a medium bowl.  Set aside.

To bake the pizza:
Preheat the oven to 500 degrees, and adjust the oven rack to the lowest position.

Coat the dough with flour and flatten into a 12-inch disk.  Use a rolling pin if necessary.  Transfer to a pizza pan.

Brush the outer edge of the dough with olive oil.  Use a spatula to spread the white sauce over the dough, leaving a 1/4-inch border around the outside.  Sprinkle the Pecorino cheese over the white sauce, followed by the mozzarella.  Using a 1/2-teaspoon measuring spoon, drop the ricotta over the mozzarella.

Bake 10-12 minutes, or until the cheese is melted, browned, and bubbly, rotating the pizza halfway through.  Remove the pizza and sprinkle with the reserved scallions.  Allow to cool 5-10 minutes before serving.

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