I have never found a simpler recipe for white pizza. The ones I have made in the past require a base of Alfredo sauce, but who has time to make that when you’re really craving pizza now? I know I sure don’t. Instead, this recipe focuses more on the cheese and garlic and gives you those little Alfredo flavors through the Italian seasoning.
To me, it is dangerous that this pizza is made so easily because that means I can make it at any time. I need to hold myself back from eating the whole thing. It is so unbelievably good.
Check out what a happy reviewer had to say about this awesome white pizza recipe:
“The key to this recipe is quality, fresh ingredients. I absolutely love Rachael’s recipes, this one was no exception. I was new to the whole ‘white pizza’ thing so this was over the top for me! Pizza without tomato sauce, what??? Turns out it was just as delicious and a crowd pleaser! And for the record, I couldn’t even boil water before I started using Rachael Ray’s recipes! ;)”
Ingredients
1 store bought pizza dough – or pick one up from your favorite pizzeria
Extra- virgin olive oil, for drizzling
2 cups whole or part skim ricotta
2 cloves garlic, finely chopped
Handful flat-leaf parsley, finely chopped
2 cups shredded mozzarella or provolone, 1 pouch
10 fresh basil leaves, 1/2 cup, shredded
Instructions
Preheat a pizza stone if you use one along with the oven to 425 degrees F.
Stretch dough to form a pie and transfer to stone or pizza baking tray. Pierce the dough with the tines of a fork in several places. Drizzle extra-virgin olive oil around the crust. Mix the ricotta cheese with garlic and parsley and season it with salt and black pepper. Spread the ricotta across the dough. Top the pizza with mozzarella or provolone. Bake until crispy, 20 minutes. Top the white pizza pie with the shredded basil leaves, cut and serve.
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Quick Tip: I have been in a rush before and made this with bagged Betty Crocker pizza dough mix and it is just as good. You can give this a try and it saves so much time!
Thank you to Rachael Ray for this awesome recipe!
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