5 Ingredients or Fewer

White Pizza

January  6, 2016
0 Ratings
Photo by At Home with Friends
  • Makes 1 Roughly 13 X 16” Pizza
Author Notes

I love homemade pizza! I have often made it completely from scratch, even the dough. If you don’t have time to make the dough, which requires time for the dough to rise, this is a great alternative: Readymade raw pizza dough can be found in most supermarkets or at Trader Joe’s!

The secret to a great result is to ignore the instructions on the package and follow my method. Usually, the instructions don’t allow enough time for the dough to be the right temperature and you find yourself fighting with the dough. You don’t want to have a fight with your pizza dough. You want to gently coax it into the size and shape you desire. Brute force won’t work here!

Remember the rules:

– Dough must really be room temperature!

– Never fight with your dough!

Next, I heat the pan in the oven while I prepare the dough. This gives me the equivalent of using a pizza stone. I don’t have one and I don’t think you need to run out and buy one. Next, I partially bake the crust, which makes all the difference.

This recipe is for one of the most delectable pizzas you’ll ever eat. With the store bought pesto and store bought pizza dough, you’ll be making this all the time, for your gatherings with friends. —At Home with Friends

What You'll Need
  • 1 pound pizza dough thawed if frozen (I prefer Trader Joe’s pizza dough in the refrigerator department)
  • 1/4 cup store bought pesto, well drained
  • 1/3 cup whole milk ricotta cheese
  • 4 ounces burrata cheese, finely chopped
  • 1/4 cup fresh spinach, finely chopped
  • Fresh ground pepper
  1. Allow dough to thaw completely and sit at room temperature.
  2. Mix ricotta cheese and burrata until well combined. Set aside.
  3. Place rack on lowest shelf of the oven. Put heavy baking sheet (14 X 17”) on the lowest rack. Preheat oven to 500 degrees — with baking sheet in the oven.
  4. Stretch out dough on a lightly floured surface into a 13 X 16” rectangle and transfer to a tray lined with parchment paper. Prick the dough all over with a fork. Don’t worry if you don’t form a perfect rectangle or circle: The imperfect shape adds to the rustic charm.
  5. Carefully slide the parchment sheet with the dough on it, onto hot baking sheet in the oven.
  6. Bake until top is puffed and golden, approximately 6-10 minutes. Carefully remove entire pan from oven. Pan is very hot!
  7. If there are any large bubbles, prick with a fork. Push down gently.
  8. Cover baked dough with pesto, spreading evenly. Dot with ricotta / burrata mixture. Sprinkle with chopped spinach.
  9. Put pizza still on pan back in the oven and bake until cheese is hot, melted and bubbly, and the edges of pizza are deep golden. Remove from oven. Top with freshly ground pepper. Cut and serve!

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