Everyone has a food that they love so much or crave so often that they will eat it even after just having finished Thanksgiving dinner. For me, that food is white pizza. If I am presented with a slice, or see it in a window or among the pizza pies at the pizzeria, I will eat it. If you feel the same way, then this quintessential white pizza recipe can turn your oven into your favorite New York corner pizza place.
My only edits would be that if you're really craving a white pie, buy the dough at the best local pizzeria near you, as this dough takes a day to be ready. Also, most pies I've seen have mozzarella on top, as well as ricotta, so you could always adapt and add a bit of that as well.
For the White Sauce
2 tablespoons olive oil
1 small yellow onion, diced
2 clove garlic, minced
1/4 cup heavy cream
1/2 teaspoon minced fresh thyme or marjoram
Salt and freshly ground black pepper
For the Ricotta Mixture
1 1/2 cups ricotta cheese
1/4 teaspoon salt
1/4 teaspoon dried or chopped fresh thyme
1/8 teaspoon coarsely ground black pepper
1 tablespoon chopped fresh flat-leaf parsley
For Assembling the Pizza
One 12-ounce (340g) ball homemade or store-bought New York-style pizza dough, rested at room temperature for at least 2 hours
Bread flour for dusting peel
1 tablespoon finely chopped fresh flat-leaf parsley, for garnishing
Place a baking stone on the middle shelf of the oven and preheat on the highest setting for at least 1 hour.
To make the white sauce: Meanwhile, in a heavy saucepan, heat oil over medium heat until shimmering. Add onion and cook, stirring occasionally, until translucent, about 5 to 6 minutes. Add garlic and cook for 1 minute longer. Add cream, lower heat to medium-low, and cook until cream thickens and reduces slightly, about 3 minutes. Remove from heat, stir in thyme, and season to taste with salt and pepper. Let cool completely before using.
To make the ricotta mixture: In a medium bowl, stir together ricotta, salt, thyme, and pepper. Set aside.
To assemble and bake the pizza: Shape the dough ball using the toss-and-spin method, stretching it to a diameter of about 12 inches. The dough should be about 1/4 inch thick and slightly thicker toward the edge. Transfer the dough to a peel or an inverted sheet pan that has been dusted with flour.
Spread prepared white sauce over the surface of the dough, leaving a 1/4-inch border uncovered. Spread ricotta mixture evenly over the white sauce.
Carefully slide the pizza from the peel onto the baking stone. Bake until the crust is crisp and slightly charred on the edges and the cheese is bubbling and just beginning to caramelize, about 12 minutes. The underside of the crust should be brown and crisp, not white and soft.
Remove the finished pizza from the oven and garnish it immediately with the parsley. Let the pizza cool for about 3 minutes before slicing and serving. If you want a “snappier” crust, let the pizza cool completely, then return the individual slices to the hot oven for recrisping.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 52g||67%|
|Saturated Fat 25g||127%|
|Total Carbohydrate 165g||60%|
|Dietary Fiber 5g||16%|
|Total Sugars 112g|
|Vitamin C 8mg||41%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|