My favourite White Pizza with tomatoes, basil, and zucchini! AKA the best summer time meal.

Good day and glad Friday! Very excited to be sharing my preferred white pizza recipe with you nowadays!!! I make this at the least once a month, but in the summer time I find myself making it greater like once a week! You really can’t go incorrect with a pizza that boasts creamy ricotta cheese, gooey mozzarella, garlic, olive oil, and overwhelmed pink pepper flakes. It is going so well with a little salad and a crisp glass of white wine.


Now, I recognise a white pizza is classically WHITE, however it’s summer and my garden is exploding with tomatoes, basil, and zucchini… so on to the pizza they go! I also love including a bit lemon zest, however that component is one hundred% optional.

Deliver the transport boy a damage and strive my preferred white pizza this night! I’m no prophet, however I assume after one chunk it’ll be your favored too.


For the Crust:
  • 3 and 3/4 cups bread flour
  • 1 and 1/4 teaspoons sugar
  • 1 envelope active dry yeast
  • 2 teaspoons kosher salt
  • 1 and 1/2 cups water, 110 - 115 degrees (F)
  • 2 tablespoons plus 2 teaspoons olive oil, divided
For the Roasted Tomatoes:
  • 2 cups cherry tomatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the White Pizza:
  • 2 teaspoons olive oil, divided
  • 3 cups shredded part-skim mozzarella cheese
  • 1 cup whole milk ricotta cheese
  • 1/4 teaspoon salt
  • 1/2 teaspoon fresh cracked black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups roasted cherry tomatoes (follow instructions above)
  • 1 small zucchini, thinly sliced
  • 1 clove of garlic, thinly sliced
  • 1/4 cup torn basil leaves
  • 1 teaspoon lemon zest (optional)
  1. Preheat oven to highest temperature placing at the least half-hour previous to baking.
For the Crust:
  1. in the bowl of a stand mixer outfitted with the dough hook, integrate the bread flour, sugar, yeast and salt; stir to combine.
  2. flip mixer on low speed and upload the water and a couple of tablespoons of the oil; beat till the dough bureaucracy right into a ball across the hook. If the dough is first-rate sticky, add extra flour, 1 tablespoon at a time, until the dough comes collectively in a stable ball. If the dough is simply too dry, add extra water, 1 tablespoon at a time.
  3. Scrape the dough onto a lightly floured surface and lightly knead into a clean, firm ball.
  4. Grease a big bowl with the closing 2 teaspoons of olive oil, add the dough, and cowl the bowl with plastic wrap. vicinity the bowl in a warm vicinity and allow it double in length, about 90 minutes.
  5. turn the dough out onto a gently floured floor and divide it into 2 equal portions. Wrap one dough well in saran wrap and location inside the freezer for a later use.
  6. place the dough you will be using on a bit of plastic wrap and let it relaxation for 10 minutes.
For the Roasted Tomatoes:
  1. Preheat oven to 450 levels (F). Line a baking sheet with parchment paper and set apart. In a bowl combine the tomatoes, olive oil, salt, and pepper; blend well to coat the tomatoes within the oil. Pour tomato aggregate out onto the organized baking sheet and roast for 30 to 35 mins, or until they are tender and slightly blistered. switch tomatoes to a plate and set apart until wanted.
  1. reduce preheated oven temperature to 400 levels (F). Coat a pizza pan or pizza stone with 1 teaspoon of olive oil. Roll the dough out right into a huge circle (about 12 inches) and place it on organized pan. Brush the entire surface of the dough gently with last olive oil. flippantly spread the mozzarella on pinnacle of the crust, then dollop teaspoons of the ricotta calmly over the mozzarella. Season with salt, pepper, red pepper flakes, lemon zest (if the use of), and garlic, then pinnacle with roasted tomatoes and sliced zucchini.
  2. Bake for 28 to half-hour, or till the crust is golden brown and cheese is effervescent. Sprinkle warm pizza with basil proper before serving.

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