White Pizza
My grandmother didn't like sauce and always ordered white pizza--before fancy white slices were en vogue. This white pie with a dollop of ricotta is an ode to her.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Finely ground cornmeal (for the baking sheet)
- 1 pound pizza dough
- All-purpose flour (for the work surface)
- 3 tablespoons extra-virgin olive oil (plus more for drizzling (optional))
- 1/2 teaspoon kosher salt
- 1 1/2 cups shredded mozzarella
- 1 cup ricotta
- Coarse sea salt ((optional))
Instructions
- 1
Preheat the oven to 450°F (232°C). Lightly sprinkle 2 pizza stones or baking sheets with a dusting of cornmeal.
- 2
Separate the pizza dough into 2 equal pieces. On a lightly floured work surface, roll or stretch out each piece of dough, then transfer it to a prepared pizza stone or baking sheet.
- 3
Drizzle each dough round with 1 1/2 tablespoons olive oil and sprinkle with 1/4 teaspoon salt. Top each with 3/4 cup shredded mozzarella and dot all over with 1/2 cup ricotta (about 10 dollops per pizza).
- 4
Bake for 8 to 10 minutes, rotating the pans once halfway through baking.
- 5
Finish with a sprinkle of sea salt and an additional drizzle of olive oil, if desired.