The usual standard for white pizza is to use ricotta cheese. While I do like ricotta (heck I like nearly every cheese), I don’t usually have it in my fridge. So, I switched cheeses and used mozzarella instead. The nice thing about this recipe (or nearly any pizza recipe) is that it’s flexible and you can change it to suit your tastes or whatever ingredients you have at hand.
In this case, I used chopped garlic, olive oil, and dried basil, plus a dusting of grated parmesan.
I made the dough myself, from the Smitten Kitchen pizza dough recipe for one, but you can use store-bought dough if you don’t have the time or energy to make it yourself. Many supermarkets sell it, or you can try your local pizza place.
Once the dough is ready (or bought), all you have to do is chop the garlic, shred the cheese, and sprinkle basil over your dough. If you’re really pressed for time (or feeling lazy) use the pre-shredded mozzarella. I recommend you get the fresh if possible though; it tastes much better.
Note: the pizza is a light tan because I’ve been using King Arthur white whole wheat instead of all-purpose flour since the shutdown made white flour harder to find. It’s tastier than white flour, but not as dense and heavy as standard whole wheat.
Substitutions and Variations for Pizza Without Ricotta
Of course, there are almost as many possibilities for this as there are ingredients.
- Use a mixture of mozzarella and goat cheese
- Add mushrooms and/or eggplant
- Saute some spinach and add that on top
- Try some caramelized onions and/or sun-dried tomatoes
- Use manchego instead of parmesan