White Pizza with Ricotta, Yogurt, Tomatoes, and Basil

By Posie (Harwood) Brien
August 14, 2015
4 Comments


Author Notes: 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

Makes: one 10-inch pizza

Ingredients

  • 1 batch prepared pizza dough (I like Jim Lahey's No-Knead recipe)
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 cup plain Greek yogurt
  • 1/2 cup ricotta
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon dried thyme
  • 1/4 cup fresh basil, chopped
  • 1 1/2 cups cherry tomatoes, halved
  • 1/4 cup grated Parmesan

Directions

  1. Preheat your oven to 500° F (or as high as it can safely go, which might not be that high).
  2. 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.
  3. In a small pan over medium heat, cook the garlic in a splash of olive oil until it softens (about 2 minutes).
  4. 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.
  5. Sprinkle the dried thyme, basil, and tomatoes over the surface of the dough. Sprinkle with the remaining salt and Parmesan.
  6. Bake the pizza for about 10 to 12 minutes, or until the edges are golden brown and the cheese is melted.

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Reviews (4) Questions (0)

4 Comments

marilyn September 23, 2018
So, where is that dough recipe?
 
Michelle April 19, 2016
Looks great! Make sure to check your parchment paper to find out the maximum temperature at which it can be safely used. The one I have right now is safe up to 420F. The box I had before was a bit higher... But not up to 500F.
 
Alina November 17, 2015
This pizza looks insanely awesome and good! I would love to make this. I recently just a couple of weeks ago made my very first flatbread, it came out good. I can't wait to try this one!
 
Tom T. August 16, 2015
Excellent pizza. It was a very welcome change from our usual red sauce pizza.