White Sauce Pizza With Ricotta Cheese Recipes

WHITE SAUCE PIZZA WITH RICOTTA CHEESE

Steps:

• 1 hour before baking your pizza. Preheat oven to 500 degrees. If you have a pizza stone, preheat stone in oven. While the oven is warming up, let pizza dough come to room temperature.
• In a small saucepan, melt 2 tbsp of butter. Add in 2 tbsp of flour and stir to combine for 30 seconds to a minute. Add milk slowly and make sure to whisk flour clumps out. Add the garlic, salt, and pepper. Stir well. Add parmesan cheese and stir until fully melted. Take off the heat and let rest until ready to use.
• On a floured surface with flour and/or cornmeal, start to stretch out the dough into a 14" pizza circle. Transfer dough to a piece of parchment paper. Top with white sauce, mozzarella cheese, and dollops of ricotta. Sprinkle with a little more black pepper.
• Bake for 10 minutes. Top with parsley and serve. Enjoy!

WHITE SAUCE PIZZA

Steps:

• Melt butter in a saucepan over medium-low heat. Add garlic clove and cook until fragrant, about 30 seconds. Whisk in flour and cook, stirring, as mixture bubbles, 2- 3 minutes. Gradually add milk, whisking after each addition, until all of the milk has been added. Bring to a boil and reduce to a gentle simmer, whisking to prevent scorching.
• Season with 1/2 teaspoon salt and black pepper and cook, whisking often, until sauce is thick and has lost the raw flour taste, about 5 minutes.
• Remove from heat. Taste and add more salt or pepper if needed. Use warm, or transfer to a bowl and cover the surface with plastic wrap to prevent a skin from forming.
• Place pizza steel or stone in the oven and preheat to 500°F. Let stone heat up for a full 45 minutes. Generously flour a pizza peel and set aside.
• To make the pizza, place the dough ball on a floured surface. Flatten the middle of the dough ball into a large disk, leaving a thick one-inch lip. Pick up the disk, and holding the thick edge, use gravity to carefully stretch the dough into a 12-inch circle. Lay on pizza peel and jiggle the peel to make sure the dough isn't sticking (add more flour if it is).
• Spread pizza dough with enough garlic bechamel sauce to cover the surface, leaving a 1-inch border along the edge. Top with half the mozzarella and half the parmesan. Dollop with half the ricotta (about 8 spoonfuls). Slide pizza onto steel and bake for 5 minutes. Turn on the broiler and broil for 2- 4 minutes, or until cheese is melted and crust is blistered.
• While pizza bakes, make a simple arugula salad. Whisk together olive oil, vinegar and a pinch of salt in a large bowl. Add arugula and toss to coat.
• Remove pizza from oven and let cool slightly. Top with a handful of arugula salad then slice and serve with chile flakes. Repeat to make the second pizza.

WHITE PIZZA

Steps:

• Preheat a pizza stone if you use one along with the oven to 425 degrees F.
• Stretch dough to form a pie and transfer to stone or pizza baking tray. Pierce the dough with the tines of a fork in several places. Drizzle extra-virgin olive oil around the crust. Mix the ricotta cheese with garlic and parsley and season it with salt and black pepper. Spread the ricotta across the dough. Top the pizza with mozzarella or provolone. Bake until crispy, 20 minutes. Top the white pizza pie with the shredded basil leaves, cut and serve.

FAST AND EASY RICOTTA CHEESE PIZZA WITH MUSHROOMS, BROCCOLI, AND CHICKEN

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Melt 1 tablespoon butter in a skillet over medium heat. Cook the chicken in the butter until no longer pink and the juices run clear, 7 to 10 minutes; remove from heat and set aside.
• Combine the ricotta cheese, 1 tablespoon butter, garlic powder, oregano, salt, and pepper in a microwave-safe bowl. Heat in microwave for 1 minute; stir to combine. Spread the mixture over the pizza crust. Scatter the mozzarella cheese evenly over the pizza. Arrange the cooked chicken, broccoli, and mushrooms evenly on top of the pizza.
• Bake in the preheated oven until the cheese is melted, about 20 minutes.

A VERY DIFFERENT WHITE PIZZA

Steps:

• Preheat your oven to 450°F.
• In a small pot, begin to cook the chopped onion in the olive oil over medium heat. Cook slowly, you don't want the onions to brown.
• When the onions are about 1/2 way cooked, add the garlic and rosemary. Continue cooking until the onions are soft.
• Spread the onion mixture over the top of your pizza shell.
• Salt and pepper your pizza.
• Spread the Romano (or Parmesan) cheese first followed by the mozzarella and provolone.
• Bake for about 15 minutes - until the cheese is melted, bubbling, and starting to brown.
• Remove from oven and cut into 8 pieces.
• Enjoy!

WHITE PIZZA

Steps:

• Preheat oven to 500 degrees with a pizza stone placed on rack in the upper third of the oven for 1 hour.
• Stretch dough into a 13-inch round on a pizza peel topped with parchment paper.
• Spread with ricotta, leaving a half-inch border. Top with Fontina and mozzarella. Drizzle with olive oil and season with red pepper flakes, salt, and pepper.
• Using the pizza peel, slide the dough along with the parchment paper onto the pizza stone and bake until the bottom is well browned and the cheese is bubbling.
• Remove from oven and garnish with fresh basil leaves before serving.

RICOTTA PIZZA

Steps:

• Pre-heat oven to 350 degrees.
• Spray a 9" x 13" baking dish with non-stick cooking spray.
• Mix eggs, seasoning and ricotta together and smooth into baking dish.
• Pour pizza sauce on top and spread evenly.
• Cover with mushrooms, cheese and any other ingredients you might wish to add.
• Bake for 30-45 minutes at 350 degrees until ricotta sets up.
• Enjoy!

PEPPERONI THREE-CHEESE WHITE PIZZA

Steps:

• Preheat oven to 450°F with a pizza stone or baking sheet set on a rack in lowest position. Whisk together cream, Parmigiano, garlic, and lemon zest and juice; season with salt and pepper.
• Drizzle 3 tablespoons oil onto a rimmed quarter-sheet pan (9 by 12 1/2 inches). Stretch dough to edges of pan. Drizzle evenly with remaining 1 tablespoon oil; season with salt and pepper.
• Spread cream mixture evenly over dough, leaving a 1/2-inch border. Top with mozzarella and pepperoni. Bake in pan on stone 10 minutes. Dollop evenly with ricotta, then continue baking until crust is golden brown, 12 to 15 minutes more.