Crispy White Pizza with Ricotta and Asiago
Pizza without a lick of tomato sauce is affectionately referred to as white pizza (pizza bianca). A crispy crust is layered with creamy ricotta cheese and asiago plus fontina and fresh mozzarella making this a four cheese white pizza that you just might find you prefer to traditional pizza crust with pizza sauce. Cheesy and loaded with flavor. Pizza night just got even better!
Servings 2
Equipment
- cornmeal
Ingredients
- 1 ball of pizza dough from homemade pizza dough recipe; *see below for other options; store-bought also works
- ½ cup fontina cheese grated
- 4-5 slices fresh mozzarella torn into pieces
- ½ cup asiago cheese grated or fontinella
- ½ cup ricotta cheese
- fresh basil
- extra virgin olive oil
- kosher salt
- ground black pepper
- Romano cheese
- crushed red pepper if desired
Instructions
- Preheat oven to 500˚ and place a pizza stone in the oven to heat for about 20 minutes.
- To a large pizza peel, generously sprinkle on cornmeal.
- Make the dough into a round and using fingers and pushing in a circular motion, swirl the crust and push out until the circle reaches about 13” in diameter.
- Place dough on pizza peel. Spread on cheeses starting with grated cheeses and then staggering fresh mozzarella. Top with plops of ricotta cheese.
- Drizzle with olive oil and sprinkle with salt, generous amount of black pepper and sprinkling of romano cheese.
- Bake for about 10 minutes or until the crust is cooked and top is charred to your liking. Broil if desired for a touch more char.
Notes
*Other homemade pizza crust options:
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- Sicilian-style pizza dough: a thicker, bakery-style pizza dough
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- Neapolitan pizza dough: a crisp, pizza dough with puffy pockets.
