Description
This White Pizza recipe features a crispy homemade crust topped with a flavorful blend of garlic-infused olive oil, low moisture mozzarella, creamy ricotta cheese, and aromatic Italian seasoning. Perfectly baked to a golden finish, this easy-to-make pizza is an excellent choice for a delicious and satisfying meal.
Ingredients
Scale
For the Dough and Base
- 1 pizza dough for 10-12 inch pizza (half of this pizza dough recipe)
- 2 tablespoons cornmeal
For the Topping
- 2 cloves garlic, grated
- 2 tablespoons extra virgin olive oil
- 1 cup low moisture mozzarella cheese, shredded
- 1/2 cup ricotta cheese
- 1-2 teaspoons Italian seasoning
Instructions
- Preheat Oven and Prepare Pizza Stone: If using a pizza stone, place it on the middle rack of your oven and preheat the oven to 450ºF to ensure it is thoroughly heated before baking.
- Make Garlic Olive Oil: Combine the grated garlic with the olive oil in a small bowl, mixing well. Set this mixture aside to allow the flavors to meld.
- Shape the Dough: On a floured surface, stretch or roll out the pizza dough into a large circle, approximately 10-12 inches in diameter. If the dough becomes sticky, sprinkle additional flour. For beginners, using a rolling pin may help, or try hand tossing by gently pulling and stretching the dough into shape.
- Add Cornmeal on the Peel: Sprinkle about half of the cornmeal on the pizza peel to prevent sticking. The remaining half will be added to the pizza stone later.
- Place Dough on Peel: Lay the stretched dough over the cornmeal on the pizza peel and gently shake the peel to ensure the dough slides freely.
- Spread Garlic Olive Oil: Use the back of a spoon to evenly spread the garlic olive oil mixture over the center of the dough, leaving a small border around the edges for crust.
- Add Mozzarella Cheese: Sprinkle the shredded mozzarella cheese evenly in a thin layer atop the olive oil.
- Top with Ricotta and Seasoning: Spoon dollops of ricotta cheese spaced evenly over the mozzarella layer. Then sprinkle Italian seasoning over the entire pizza to add aroma and flavor.
- Prepare Pizza Stone and Transfer Pizza: Sprinkle the remaining cornmeal onto the preheated pizza stone. Carefully and quickly slide the pizza off the peel onto the pizza stone to avoid sticking.
- Bake the Pizza: Bake for 12 to 15 minutes until the cheese has melted and starts to turn golden brown. Remove the pizza carefully from the oven, transfer it to a cutting board, and let it rest for at least one minute before slicing and serving.
Notes
- Ensure your pizza stone is fully preheated to achieve a crisp crust.
- If you do not have a pizza peel, use parchment paper or a flat baking sheet to help transfer the pizza.
- Feel free to adjust the amount of garlic and Italian seasoning to suit your taste preferences.
- Leftover pizza dough can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- This recipe can be doubled or scaled up to make multiple pizzas.
