White Pizza with Tomatoes, Basil, and Zucchini

When it comes to pizza, I often find myself torn between the classic tomato sauce and the beautiful simplicity of a white pizza. This White Pizza with Tomatoes, Basil, and Zucchini strikes the perfect balance, showcasing fresh ingredients that sing with flavor. The creamy ricotta, melted mozzarella, and roasted cherry tomatoes create a delightful contrast with the tender zucchini and fragrant basil. Whether you’re making dinner for the family or impressing friends at a gathering, this recipe is sure to become a favorite!

Why I Love This Recipe

What I adore about this white pizza is its versatility. It’s a dish that can be enjoyed year-round, adapting to the freshest seasonal ingredients available. The combination of textures and flavors—from the creamy cheeses to the juicy tomatoes and the slight crunch of zucchini—makes every bite a delight. Plus, the process of making your own dough is therapeutic and rewarding. You’ll be amazed at how easy it is to create a restaurant-quality white pizza right in your own kitchen!

Ingredient Breakdown

To create this delicious white pizza, you will need the following ingredients:

• 3 and 3/4 cups bread flour: This gives the pizza a chewy crust.
• 1 and 1/4 teaspoons sugar: A touch of sweetness helps activate the yeast.
• 1 envelope active dry yeast: Essential for the dough to rise.
• 2 teaspoons kosher salt: Enhances the overall flavor of the crust.
• 1 and 1/2 cups water (110 – 115 degrees F): The ideal temperature for yeast activation.
• 2 tablespoons plus 2 teaspoons olive oil, divided: Adds flavor and moisture to the dough.
• 2 cups cherry tomatoes: Bursting with sweetness, they are the star topping.
• 1 tablespoon olive oil: For roasting the tomatoes.
• 1/2 teaspoon salt: To season the tomatoes.
• 1/4 teaspoon black pepper: Adds a hint of spice.
• 2 teaspoons olive oil, divided: For drizzling over the pizza.
• 3 cups shredded part-skim mozzarella cheese: For that gooey, melty goodness.
• 1 cup whole milk ricotta cheese: Creamy and rich, this adds a nice contrast.
• 1/4 teaspoon salt: To flavor the ricotta.
• 1/2 teaspoon fresh cracked black pepper: For a bit more kick.
• 1/4 teaspoon crushed red pepper flakes: Optional, but recommended for some heat.
• 2 cups roasted cherry tomatoes: Follow instructions for roasting them.
• 1 small zucchini, thinly sliced: Adds freshness and crunch.
• 1 clove of garlic, thinly sliced: Enhances the flavor profile.
• 1/4 cup torn basil leaves: Fresh basil is a must for that aromatic touch.
• 1 teaspoon lemon zest (optional): Brightens up the flavors.

Kitchen Gear Checklist

Before you start cooking, make sure you have the following kitchen gear:

• Mixing bowl: For combining ingredients.
• Measuring cups and spoons: Precision is key in baking.
• Wooden spoon or dough scraper: For mixing and kneading the dough.
• Pizza stone or baking sheet: Essential for baking the pizza evenly.
• Parchment paper: To prevent sticking.
• Rolling pin: To roll out the dough.
• Oven thermometer: Ensures your oven is at the right temperature.

The Method for White Pizza with Tomatoes, Basil, and Zucchini

Follow these steps to create your delicious white pizza:

Step 1: Prepare the Dough

In a large mixing bowl, combine the bread flour, sugar, and kosher salt. In a separate bowl, dissolve the active dry yeast in the warm water. Let it sit for about 5 minutes until it’s frothy. Add the yeast mixture and 2 tablespoons of olive oil to the flour mixture. Stir until a shaggy dough forms.

Step 2: Knead the Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes, until smooth and elastic. Form the dough into a ball and place it in a lightly greased bowl. Cover it with a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size.

Step 3: Roast the Tomatoes

While the dough rises, preheat your oven to 400 degrees F. Toss the cherry tomatoes with 1 tablespoon of olive oil, salt, and black pepper. Spread them on a baking sheet and roast for about 15-20 minutes, or until blistered and soft.

Step 4: Prepare the Cheese Mixture

In a medium bowl, mix the shredded mozzarella, ricotta cheese, 1/4 teaspoon of salt, black pepper, and crushed red pepper flakes (if using). Set aside.

Step 5: Shape the Pizza

Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out to your desired thickness (about 12-14 inches in diameter) and transfer it to a pizza stone or baking sheet lined with parchment paper.

Step 6: Assemble the Pizza

Spread the cheese mixture evenly over the crust. Layer the roasted cherry tomatoes and thinly sliced zucchini on top. Scatter the sliced garlic and torn basil leaves over the pizza.

Step 7: Bake

Drizzle the remaining 2 teaspoons of olive oil over the top. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly.

Step 8: Serve

Once out of the oven, let the pizza cool for a few minutes. If desired, sprinkle with lemon zest for added brightness. Slice, serve, and enjoy your homemade white pizza!

Fresh Takes Through the Year

To keep your white pizza fresh and exciting, consider these seasonal variations:

• Spring: Use asparagus and artichokes for a vibrant twist.
• Summer: Swap zucchini for grilled eggplant and add fresh corn.
• Fall: Incorporate roasted butternut squash and sage.
• Winter: Try adding caramelized onions and a sprinkle of fresh thyme.

Errors to Dodge

Here are some common mistakes to avoid when making your white pizza:

• Not letting the dough rise enough: This will affect the texture of your crust.
• Using cold water for the yeast: Make sure your water temperature is just right for optimal yeast activation.
• Overloading on toppings: Keep it balanced to ensure even cooking and a crispy crust.
• Not preheating the oven: A hot oven ensures a crispy base.

Refrigerate, Freeze, Reheat

If you find yourself with leftovers, here’s how to store and reheat your white pizza:

For refrigeration, wrap individual slices in plastic wrap and store them in an airtight container for up to 3 days. To reheat, place the slices in a preheated oven at 350 degrees F for about 10-15 minutes.

If you want to freeze the pizza, wrap the whole pizza or individual slices tightly in plastic wrap and then foil. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and then bake in the oven until heated through.

Reader Q&A

Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour, but the crust may be less chewy. Bread flour has a higher protein content, which gives a better texture for pizza dough.

What can I substitute for ricotta cheese?

If you don’t have ricotta, you can use cottage cheese or a vegan cream cheese alternative. Just blend it to a smoother consistency if using cottage cheese.

How do I prevent my pizza crust from becoming soggy?

Make sure to pre-bake the crust for a few minutes before adding toppings, and avoid overloading on wet ingredients. Roasting the tomatoes beforehand also helps reduce moisture.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough a day in advance. Just let it rise, then punch it down and refrigerate it. Bring it back to room temperature before shaping.

Cook This Next

If you loved this recipe, you might also enjoy:

• Margherita Pizza
• Spinach Artichoke Dip
• Pasta Primavera
• Roasted Vegetable Salad

Serve & Enjoy

Now that you’ve mastered the art of making White Pizza with Tomatoes, Basil, and Zucchini, it’s time to gather your loved ones and share this delicious creation. There’s something incredibly satisfying about homemade pizza that brings everyone together. Enjoy the delightful flavors, the crispy crust, and the fresh ingredients as you savor each bite. Happy cooking!