White Pizza
"Our favorite local restaurant has wonderful white pizza, but they aren't always open when I have a craving. So I decided to try my hand at my own white pizza; it was simply delicious and maybe even better than theirs." -CL Reader
Yield: 6 servings (serving size: 1 slice)
Ingredients
- 1 cup part-skim ricotta cheese
- 1 cup (4 ounces) preshredded part-skim mozzarella cheese
- 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
- 1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
- 1 cup thinly sliced fresh basil
- 1/2 cup thinly sliced shallots
- 1/2 cup finely chopped spinach
- 1/2 to 1 teaspoon crushed red pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1 cup thinly sliced plum tomatoes
Preparation
Preheat oven to 425°.
Combine the first 3 ingredients in a medium bowl. Spread cheese mixture over pizza crust, leaving a 1/2-inch border around the edge. Sprinkle with basil and next 6 ingredients (basil through garlic powder). Arrange plum tomato slices in a single layer on top. Place pizza on baking sheet. Bake at 425° for 10 minutes. Remove pizza to cutting board; cut into 6 slices.
Nutritional Information
- Calories:
- 339 (27% from fat)
- Fat:
- 10.2g (sat 4.6g,mono 2.1g,poly 0.3g)
- Protein:
- 18g
- Carbohydrate:
- 43g
- Fiber:
- 2g
- Cholesterol:
- 26mg
- Iron:
- 3mg
- Sodium:
- 712mg
- Calcium:
- 303mg
Member Ratings and Reviews
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This pizza was delish. It was so easy, using a Boboli crust. I did not pre-bake it, just layered it all on and popped it in the oven. I did add a couple of tablespoons of pesto to the ricotta mix, and topped that with thinly sliced garlic instead of using garlic powder. The leftovers re-heated well...can't wait to make this again. I could eat it every day.08/17/09
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This is a great pizza and it's super easy to put together. Instead of the Boboli crust, I chose a healthier crust that was available in my grocery store (fewer calories, less fat, more fiber). Fresh basil wasn't in season, so I used some that I'd dried from last year. With all the fresh spinach leaves, you don't really miss the fresh basil if it's not in there. I thought the pizza turned out great and we've made this at least twice. I think it's important to thinly slice the tomatoes and be sure to use romas so that the pizza doesn't turn watery. I also apply a very slight sprinkling of salt to the top of each tomato slice to draw out the water.04/07/09





