Inspired by a recipe on the Chobani carton, this white pizza has a ricotta, garlic, and Greek yogurt base. I topped mine with tomatoes and basil, but it's easily adaptable for whatever produce you have on hand. Use Jim Lahey's No-Knead Pizza Dough base or your favorite dough recipe. —Posie (Harwood) Brien
batch prepared pizza dough (I like Jim Lahey's No-Knead recipe)
extra-virgin olive oil
garlic cloves, minced
plain Greek yogurt
1 1/2 teaspoons
kosher salt, divided
fresh basil, chopped
1 1/2 cups
cherry tomatoes, halved
Preheat your oven to 500° F (or as high as it can safely go, which might not be that high).
On a lightly floured surface, stretch your pizza dough into a 10-inch circle—it should be quite thin. (Depending on the recipe you follow, you may have more dough. If so, just double the topping recipe and make another pizza, or save the dough for another night.) If you have trouble stretching the dough and it is too elastic, let it rest a little before trying again. Lightly oil the entire surface of the dough. Transfer the dough to a parchment-lined baking sheet.
In a small pan over medium heat, cook the garlic in a splash of olive oil until it softens (about 2 minutes).
In a small bowl, mix together the Greek yogurt, ricotta, 1/2 teaspoon of kosher salt, and cooked garlic. Spread the mixture on the oiled dough, leaving about 1 inch of dough on all sides.
Sprinkle the dried thyme, basil, and tomatoes over the surface of the dough. Sprinkle with the remaining salt and Parmesan.
Bake the pizza for about 10 to 12 minutes, or until the edges are golden brown and the cheese is melted.