Tomato & Onion White Pizza

Pizza is a once a week meal in my house. We stepped out of our meatball-topped-pizza box a few weeks ago and tried not only a different kind of pizza but a new pizzeria. We ordered a white pizza. While it was delicious, I knew I could recreate one just as good if not better using my own two hands. A white pizza skips the red sauce and a layer of Ricotta is added in its place. The pizzeria had garlic and paper-thin sliced tomatoes sparsely dotting the top. I wished for more tomato and onion to flavor up the cheese a bit more. This dough recipe makes a thin, Neapolitan, or N.Y. style crust. I played around with my usual crust recipe and added a little bit of whole wheat flour and kneaded in some Italian seasonings. If you like a thicker crust, feel free to use your own recipe or store-bought dough.


The Ricotta melts lovingly into a soft, creamy, mess with the perfect amount of stringy Mozzarella over the top. The tomato is just enough that I didn’t miss the sauce. The garlic is a must. As for the new pizzeria? My pizza standards are extremely high. I’m sticking with the old standby.




White Pizza
(by Reeni of Cinnamon, Spice & Everything Nice)

Olive Oil
Cornmeal
1 recipe Pizza dough
1 and 1/2 cups Ricotta Cheese
12 ounces Mozzarella, sliced*
3 medium vine-ripened tomatoes, sliced thin
1 small red onion, sliced thin
5 cloves garlic, minced
Sea salt and fresh cracked pepper


Preheat oven to 500 degrees.

Oil and sprinkle cornmeal over a 15" pizza pan.

Use your hands/fist to stretch the dough to fit your pizza pan or a rolling pin.

Spread the Ricotta in an even layer across the top. Sprinkle the minced garlic
over top.

Cover with mozzarella slices, then onion rings. Drizzle a tablespoon of Olive Oil over the top and season with salt and pepper.

Cook for 12 minutes on 500 degrees. Lower temperature to 450 degrees and
continue cooking for 7-10 more minutes. Keeping a close eye on it the last few minutes.

Remove and let sit for five minutes before cutting.

*Slicing it instead of shredding allows the top to cook slower and gives the crust more time to cook.








Pizza Dough

2 and ½ cups unbleached all-purpose flour
2 and ½ teaspoons active dry yeast or one package
1 cup warm water
½ teaspoon salt
1 teaspoons sugar

Dissolve the yeast in ½ cup water and then add sugar. Place in a warm spot for a few minutes then check to make sure the yeast is active. It should have bubbled up. If it is bubbling leave it until it has doubled in size about ten minutes.

In a large bowl add the flour and make a well in the middle for the yeast
mixture and water. Add the other ½ cup of warm water, the yeast mixture and the salt. Stir until everything is incorporated and then start working the dough using your hands. Knead the dough on a floured board until smooth and elastic about three minutes.

Place the dough in a floured bowl and cover with saran wrap or a thin kitchen towel.

Set in a warm place to rise about 1 and ½ hours or until dough is doubled in size.

Punch down and knead the dough again for a few minutes on a floured board.

Use your hands/fist to stretch the dough to fit your pizza pan or use a rolling pin.

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