Pizza Without the Red Sauce
Indulge in the creamy, flavorful delight of "Pizza Without the Red Sauce," a white pizza recipe that proves you don’t need marinara to create a standout pie. Perfectly crisp homemade or store-bought pizza dough is the canvas for a luscious blend of ricotta, mozzarella, and Parmesan cheeses, infused with aromatic garlic and a touch of dried oregano. A golden, bubbly crust emerges from the oven, ready to be finished with a sprinkle of fresh basil for an herby, fragrant touch. This easy-to-make pizza skips the traditional tomato sauce for a lighter yet decadent twist on a classic Italian favorite. Whether you’re making it as a quick weeknight meal or an impressive appetizer for guests, this white pizza recipe is guaranteed to be a crowd-pleaser.
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Recipe Information
Ingredients
- 1 ball (about 12 inches in diameter when stretched) Pizza dough
- 2 tablespoons Olive oil
- 3 small cloves, minced Garlic cloves
- 1 cup Ricotta cheese
- 1.5 cups, shredded Mozzarella cheese
- 0.5 cup, grated Parmesan cheese
- 6 leaves, roughly chopped Fresh basil leaves
- 0.5 teaspoons Dried oregano
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon (for dusting the pizza stone or baking sheet) Cornmeal or flour
Instructions
Preheat your oven to 500°F (260°C). If you're using a pizza stone, place it in the oven to heat as well.
On a clean surface, stretch or roll out your pizza dough to a 12-inch round. If using store-bought dough, follow the instructions on the packaging.
Dust a pizza peel or baking sheet with cornmeal or flour to prevent sticking. Transfer the stretched dough onto the prepared surface.
Brush the surface of the dough lightly with olive oil, leaving about a 1-inch border around the edges for the crust.
Sprinkle the minced garlic evenly over the oiled surface of the dough.
In a small bowl, mix the ricotta cheese with the salt and black pepper until well combined. Spread the ricotta mixture evenly over the garlic, leaving the crust border untouched.
Sprinkle the shredded mozzarella cheese evenly over the ricotta layer.
Top with grated Parmesan cheese, followed by a sprinkling of dried oregano.
Carefully transfer the pizza to the oven. If using a pizza stone, place the pizza directly onto the stone. If using a baking sheet, place it on the middle oven rack.
Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling and slightly browned.
Remove the pizza from the oven and let it cool for 2-3 minutes.
Sprinkle the freshly chopped basil over the top of the pizza just before serving.
Slice and serve your pizza while warm. Enjoy!
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 4053 mg | 176% | |
| Total Carbohydrate | 137.0 g | 50% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 4.2 g | ||
| Protein | 107.7 g | 215% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 2705 mg | 208% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 783 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
