Our white pizza is anything but boring. We’ve added a bit of sun-dried tomatoes for an extra flavor boost. Baking on a stone ensures a crispy, delicious crust.
- ½ lb. (250 g) prepared pizza dough
- Cornmeal for dusting
- 1 tbsp (15 mL) olive oil
- 2 garlic cloves, pressed
- 4 oz. (125 g) mozzarella cheese, coarsely grated (1 cup/250 mL)
- ½ oz. (15 g) Parmesan cheese, finely grated (¼ cup/60 mL)
- ½ cup (125 mL) whole milk ricotta cheese
- ¼ cup (60 mL) oil-packed, sun-dried tomatoes, drained and chopped
- Salt and pepper
- 4–5 chopped basil leaves
Place the Pizza Stone on the middle rack of the oven, and preheat the oven to 450°F (230°C) for up to 30 minutes (see cook’s tips).
Place the dough on a lightly floured surface and flatten with your hands. Starting at the center and working outwards, turn and stretch the dough into a 12" (30-cm) round disk, forming a lip around the edge. Fold the dough in half twice.
Transfer the dough to a pizza peel dusted with cornmeal and unfold.
Combine the olive oil and garlic; brush on the dough. Sprinkle with mozzarella and Parmesan. Spoon on dollops of ricotta. Top with chopped tomatoes, salt, and pepper.
Transfer the pizza onto the stone in the oven and bake until the crust is browned and the cheese is melted, about 12–15 minutes. Top with basil just before serving.
- 6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 320, Total Fat 16 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 470 mg, Carbohydrate 37 g, Fiber 0 g, Total Sugars 2 g (includes 0 g added sugars), Protein 13 g
Pizza crust gets even crispier when cooked on a preheated stone. If you don’t have a stone that can be preheated, add a few extra minutes to the cook time.
Leftover dough? Tightly wrap and freeze it. You can thaw it overnight in the fridge or let it sit on the counter for about an hour.