White Pizza

White Pizza Dish Guide

Five in 25

Serves 2*

Five Ingredients

16 oz fresh pizza dough

2/3 cup ricotta cheese

8 oz mozzarella cheese

Italian seasoning (to taste)

Fresh basil leaves (8-10)

From the Pantry

½ cup olive oil

AP flour (as needed for the dough)

3-4 cloves garlic, crushed

Preheat your oven to its highest setting (with convection if possible).

Divide the dough into two equal parts and form into a ball. Use flour as needed to keep dough from sticking to your counter or board. Roll dough out into a roughly 12” circle. Combine crushed garlic, about 1 t of Italian seasoning and ¼ cup of olive oil and stir to combine.

Preheat a 12” cast iron skillet over medium high heat. Brush skillet with enough olive oil to evenly coat the skillet bottom. Lay in the dough and brush with the garlic and herb oil. Spon over a few dollops (about 1/3 cup) of ricotta and spread evenly over the dough. Season with salt and pepper and then sprinkle over half of the mozzarella cheese. Top with more Italian seasoning and then place in the oven and cook for 7-10 minutes or until dough is golden brown and cheese is fully melted and browning. Starting the bottom of the dough in a hot skillet helps it brown and cook quickly and evenly.

Serve garnished with fresh basil leaves (whole or chopped) and/or freshly grated parmigiano cheese.

*As written this guide requires a 12” cast iron skillet. If your skillet is smaller you may get 3 pizzas out of 1 lb of dough or you may have a thicker crust which would alter the cooking time and temperature. This method will get you a crisp, thin-crust pizza with well-browned and melted toppings.