| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 store bought pizza dough – or pick one up from your favorite pizzeria
- Extra- virgin olive oil, for drizzling
- 2 cups whole or part skim ricotta
- 2 cloves garlic, finely chopped
- Handful flat-leaf parsley, finely chopped
- 2 cups shredded mozzarella or provolone, 1 pouch
- 10 fresh basil leaves, 1/2 cup, shredded
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 526 |
| Total Fat | 28 g |
| Saturated Fat | 14 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 32 g |
| Cholesterol | 83 mg |
| Sodium | 825 mg |
Reviews
OMG FABULOUS!!! Rolled out the dough in a pampered chef bar pan with a pampered chef rolling pin. Brushed crust with olive oil. Mixed in a bowl ricotta, garlic powder, salt, pepper, fresh basil and parsley. Spread onto pizza dough. covered with 4 cheese mozzarella and a lot of the most expensive fresh grated cheese! OMG OUTRAGOUS FLAVOR!! THE GRATED CHEESE MAKES ALL THE FLAVOR!!!
A good cook would know that!
A good cook would know that!
You need toppings. Finely minced ham and broccoli. That’s NJ style.
Rachael didn’t mention drizzling some olive oil on the baking sheet or using parchment. It isn’t obvious to those of us who never baked a homemade pizza pie. I used a hard to find white pizza sauce because – not mentioned either – but what else would you put on pizza if not some kind of sauce. So if I hadn’t added roasted artichoke hearts and mushrooms I’m sure I would have considered it more of a failure than just not being able to scrape it out of the pan and eat only my delicious toppings. Without a bottom crust. The edge crust was delicious and very crunchy because I know how to do that.
From a texture and consistency perspective, the pizza was great. We didn’t prebake the crust but instead cooked it on parchment. But…as others have said, this is TOTALLY bland and tasteless. The amount of garlic and oil must need to be pumped up. Not sure if more basil would help too, but this needs a kick in the pants… Will be searching for a more flavorful recipe!
Store bought dough and a blah pizza, doughy flavor… I thought food network posts some real and good recipes.
Definitely needs something-not enough flavor.
This recipe is very good and easy
Thought it was ok…I would like to see nutrition facts as many others have said before…I think next time I am going to slice up a tomato and add it as a topping, or maybe sundried tomatos. I give it a 3
The key to this recipe is quality, fresh ingredients. I absolutely love Rachael’s recipes, this one was no exception. I was new to the whole ‘white pizza’ thing so this was over the top for me! Pizza without tomato sauce, what??? Turns out it was just as delicious and a crowd pleaser! And for the record, I couldn’t even boil water before I started using Rachael Ray’s recipes! 😉
This recipe is truly gross and i love Rachael Ray. I will never make it again and think there needs many additions to make it good. (very bland