White pizza always sounds a bit strange – isn’t pizza supposed to have tomato sauce? But there is something about white pizza that I just love – a great variety vs. the traditional pizza we all expect.
Pizza is an easy weeknight meal that doesn’t entail much prep work, unless you want to make your own dough. I use refrigerated dough in this one, but you could easily make your own if you choose. I am sure if you have a love for other white cheeses, they would deserve some real estate on this pizza as well. This recipe is thanks for Bon Appetit.
WHITE FOUR-CHEESE PIZZA WITH BASIL AND GARLIC
3 tablespoons extra virgin olive oil, divided
1 garlic clove, minced
1 13.8 oz tube refrigerated pizza dough
All purpose flour
6 ounces fresh mozzarella cheese, cut into 1/4-1/3 inch cubes
3 ounces soft fresh goat cheese, crumbled
1/2 cup part skim ricotta cheese
3 tablespoons freshly grated Parmesan cheese
3 tablespoons thinly sliced basil
Preheat oven to 450 degrees. Brush 13x9x2-inch metal baking pan with 1 tablespoon oil. Mix remaining 2 tablespoons oil and garlic in small bowl.
Roll out pizza dough on lightly floured work surface to 14×10-inch rectangle. Transfer dough to prepared pan, pushing dough slightly up sides. Brush dough with garlic oil. Top with mozzarella cheese and goat cheese, leaving 1/2-inch plain border. Crumble ricotta cheese over, then sprinkle with Parmesan cheese and basil.
Bake pizza until crust is golden brown and cheeses melt, about 18 minutes. Let stand 3 minutes.
