Saturday, March 12, 2011

White Pizza

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Homemade pizzas have always been a favorite around here, especially on Sunday afternoon. When Tim and I come home from church, we throw on our sweats, throw together some version of a homemade pizza, toss a salad, and enjoy a few minutes of peace and quite before another crazy week. And if I'm feeling really crazy, I'll chill a few glasses and drink some diet root beer. Don't worry, though, I don't make a habit of it.

The real challenge is in mixing it up. We typically stick with either the three meat pizza or a traditional pepperoni pizza. If I have time, I made the pizza dough ahead of time; otherwise, I just buy the pre-made pizza crusts. And let me tell you, even though it's more expensive than the off brand, Boboli pizza crusts are the best I've had.

And let me tell you, I have eaten a lot of pizza in my lifetime.

So there's this restaurant called Olympian Grill in Greenville, and it's a Wadsworth hotspot. Matt and Stef, my brother and sister-in-law, always order a white pizza, but having an extremely limited palette, I never actually tried it. So I did some research, a lot of googling, and asked around to all the white-pizza-loving people in my life. I realize there are many different variations, but this one is extremely fast and only requires five ingredients.

Ingredients:
  • Garlic flavored olive oil 
  • Pizza dough 
    • This can be homemade, pre-cooked store bought, or raw store bought. Whatever works for you. I'm using a Boboli pre-cooked pizza crust to save time. 
  • 3 cups shredded mozzarella cheese 
  • Ricotta cheese 
  • Oregano
  • Salt and pepper

Directions:
  • Sprinkle some olive oil onto a pizza pan (unless you're using a stone, which would make this step unnecessary) 
  • Set the pizza dough/crust on the pan 
  • Top with more olive oil. Don't flood it, but be generous. It adds a great deal to the flavor and makes it nice and crispy. 
  • Cover with shredded mozzarella 
  • Add about 5-6 dollops of ricotta cheese throughout the pizza
    • Do not spread the ricotta cheese out. It's supposed to be big spoonfuls all over the place, and it will set and spread as it cooks.
  • Top with a little bit of oregano, and add a pinch of salt and pepper 
  • Bake at 400F for about 10-12 minutes if you have a pre-made crust. If you're using raw dough, bake about 25 minutes.
Remember, weekends should be effortless, and this pizza is exactly that.

Love,

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