White Pizza with Tomatoes, Basil, and Zucchini
This White Pizza is a delightful blend of creamy cheeses, fresh veggies, and a crispy crust that will impress your friends and family!
Servings: 4 servings
Ingredients
For the Dough:
- 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.
For the Topping:
- 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 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.
Instructions
The Method for 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!
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Wooden spoon or dough scraper
- Pizza stone or baking sheet
- Parchment Paper
- Rolling Pin
- Oven thermometer
Notes
- For best results, let the dough rise until it's doubled in size.
- Roast the tomatoes to enhance their sweetness and reduce moisture.
- Experiment with seasonal toppings to keep the pizza exciting.