Italian · Dinner
White Pizza with Garlic and Herbs
White pizza on thin hand-stretched dough topped with garlic-infused olive oil, whole-milk mozzarella, ricotta, parmesan and fontina cheeses, fresh rosemary and thyme, baked until the crust blisters and cheese browns in spots. No tomato sauce.
$5
20 minsPrep
9 minsCook
29 minsTotal
MediumLevel
Nutrition per serving
640Calories
27.8gProtein
30.1gFat
59.7gCarbs
2.3gSugar
2.7gFiber
1015mgSodium
89mgChol
14.9gSat Fat
278mgPotassium
549mgCalcium
2.7mgIron
0.9mcgVitamin B12
2.1mgVitamin C
vegetarian
herb-salt
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Dust work surface with flour and stretch dough into a 10-inch round, working from center outward until thin and translucent.
2
Prep
Slice garlic and warm it in olive oil over low heat for 2 minutes until pale golden, then remove from heat.
3
Build
Brush garlic oil over stretched dough leaving a bare 1/2-inch border, then dot ricotta and rosemary and thyme evenly across.
4
Build
Scatter mozzarella, fontina and parmesan over ricotta so surface is evenly covered with only small gaps showing.
5
Bake
Slide pizza onto hot preheated stone and bake at 500°F for 7 to 9 minutes until crust blisters and cheese browns.
6
Plate
Slide pizza onto a board, scatter salt and black pepper over top, slice into wedges and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pizza dough ball, room temperature
- 13 oz371g whole-milk mozzarella cheese
- 3 oz86g ricotta cheese
- 1 oz28g parmesan cheese
- 1.4 oz40g fontina cheese
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil, plus extra for brushing the crust
- 2 tsp2 tsp fresh rosemary
- 1 tsp1 tsp fresh thyme leaves
- 1/2 tsp1/2 tsp flaky salt
- a few turns of black pepper
- 2 tsp2 tsp all-purpose flour, for dusting the work surface
