Tomato White Pizza
Creamy, cheesy, and bursting with fresh flavor, Tomato White Pizza is a delightful twist on traditional pizza that’s perfect for weeknight dinners or casual gatherings. This recipe features a crisp, golden crust brushed with aromatic garlic-infused olive oil, topped with a luxurious trio of ricotta, mozzarella, and Parmesan cheeses. Slices of juicy Roma tomatoes and fragrant fresh basil add a burst of vibrant freshness, while optional red pepper flakes provide a subtle kick for spice lovers. With a quick prep time of just 20 minutes and a perfectly golden bake in under 15 minutes, this no-sauce pizza is an elegant yet easy option that highlights the natural sweetness of ripe tomatoes. Serve this irresistible white pizza with a crisp green salad or as part of a pizza night spread, and watch it disappear slice by slice!
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Recipe Information
Ingredients
- 1 ball (store-bought or homemade, about 12-16 ounces) Pizza dough
- 2 tablespoons Olive oil
- 1 cup Ricotta cheese
- 1 cup (shredded) Mozzarella cheese
- 0.25 cup (freshly grated) Parmesan cheese
- 2 cloves (minced) Fresh garlic
- 8 leaves (chopped, plus extra for garnish) Fresh basil leaves
- 2 medium (thinly sliced) Roma tomatoes
- 0.5 teaspoon Salt
- 0.25 teaspoon (freshly ground) Black pepper
- 0.25 teaspoon (optional, for heat) Red pepper flakes
- 1 tablespoon (for dusting the pizza stone or baking sheet) Cornmeal
Instructions
Preheat your oven to 500°F (260°C) and place a pizza stone or an inverted baking sheet inside to heat for at least 30 minutes.
On a lightly floured surface, stretch or roll out the pizza dough into a 12-inch round. If you prefer a thicker crust, press the edges slightly higher. Transfer the dough carefully to a piece of parchment paper for easy handling.
In a small bowl, mix the olive oil and minced garlic together. Brush this mixture evenly over the surface of the pizza dough.
Spread the ricotta cheese evenly over the dough, leaving a border of about 1 inch around the edges for the crust.
Sprinkle the shredded mozzarella and grated Parmesan evenly over the ricotta layer.
Arrange the tomato slices over the cheese layer, slightly overlapping if needed.
Sprinkle the chopped basil, salt, black pepper, and optional red pepper flakes evenly over the tomatoes.
Carefully remove the preheated pizza stone or baking sheet from the oven. Dust it with cornmeal to prevent sticking.
Using the parchment paper, transfer the prepared pizza onto the hot stone or baking sheet. Carefully slide out the parchment paper, leaving the pizza directly on the surface.
Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
Remove the pizza from the oven and let it cool for a few minutes. Garnish with additional fresh basil leaves before slicing and serving.
Serve hot and enjoy your Tomato White Pizza with a fresh green salad or your favorite side dish!
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.0 g | 118% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 4159 mg | 181% | |
| Total Carbohydrate | 200.9 g | 73% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 6.5 g | ||
| Protein | 100.5 g | 201% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 2121 mg | 163% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1174 mg | 25% | |
*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.
