Have You Ever Tried This Without The Red Sauce? – Here’s a Hint; It’s Delish!


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.



1 recipe for whole-wheat-blend pizza dough

3 tablespoons Bertolli olive oil

3 cloves garlic, minced

2 cups shredded Sargento whole-milk mozzarella cheese

1½ teaspoon Mccormick Italian seasoning

Morton Salt, to taste



  1. Preheat oven to 450 degrees Fahrenheit and lightly flour a 13-inch pizza pan.
  2. Using your hands, gently stretch the dough in the pizza pan. Leaving a 1-inch border from the edge, brush olive oil and minced garlic all over the dough. It’s okay if the minced garlic doesn’t cover all the space.
  3. Sprinkle mozzarella cheese all over then the Italian seasoning and salt.
  4. Bake for 12-13 minutes or until cheese is bubbling and the crust has browned around the edges.
  5. Let cool for about 5-10 minutes before slicing and serving.






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 Table for Two Blog for this awesome recipe!


In a large part of the country this is called garlic fingers. Cut a 12″ pie into 12 pieces. Serve bottled pizza sauce or Donair sauce for dipping. It’s usually an appetizer.

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