So, white pizza has always been a favorite of mine. I don't like lots of pizza sauce on my pizza. In fact, I'll just go ahead and admit that I don't even really like pizza sauce on my pizza. There, I said it. Feel free to call me crazy.
I'm just there for the cheese. And the crust. Giada's Lemon White Pizza reminds me of Italy and all the lemons on the Amalfi Coast. There is nowhere I'd rather visit than the Amalfi Coast. It's number one on my list of travel destinations. Maybe one day.
In the meantime, I'm getting my lemons from the Kroger here in Georgetown, KY. It's not the same, but I have a good imagination. I bought the best ricotta I could find, some fresh mozzarella pearls, and some fabulous Parmigiana-Reggiano. We have a Murray's cheese shop inside my Kroger so I am able to get my hands on some quality cheese.
The pizza comes together quickly. Warm the dough and let it rise. Roll it out on the backside of a large baking sheet. Mix the ricotta, lemon zest, salt, and oregano. Spread it all over the pizza crust. Top with fresh mozzarella. Bake for about 20 minutes, until golden brown and bubbly. Top with a drizzle of olive oil (I say so), Parmigiano-Reggiano, red pepper flakes, and torn basil. Give it a squeeze of lemon if you really wanna get wild. Take a bite and close your eyes...
The pizza is light and delicious. There is a hint of lemon and the blend of three cheeses makes it so creamy. The fresh basil really adds a touch of freshness. Keep your eyes closed. It's summertime in Amalfi and there are good looking Italian men everywhere. You can hear their accents, you can feel the breeze, you can smell the sea. You have a delicious slice of pizza in one hand and a glass of Limoncello in the other. It is paradise.
Lemon White Pizza
Adapted from Giada's Italy
by Giada De Laurentiis
1 (16-ounce) ball of store-bought pizza dough
1 cup whole milk ricotta
2 teaspoons grated lemon zest
1/2 teaspoon dried oregano
all-purpose flour, for dusting
1 tablespoon olive oil
4 ounces fresh mozzarella cheese, torn into pieces
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup fresh basil leaves, torn
1/4 teaspoon crushed red pepper flakes
Place the pizza dough in a lightly oiled bowl, cover with a towel, and allow it to rest in a warm place for 1 hour.
Position racks in the upper and lower thirds of the oven. Preheat the oven to 450F.
In a small bowl, combine the ricotta, lemon zest, salt, and oregano. Set aside.
Using a touch of flour to prevent sticking, stretch out the pizza dough to an 11 x 6" inch oval. Turn a rimmed baking sheet upside down and drizzle with the olive oil. Place the dough on the baking sheet. spread the ricotta mixture evenly over the crust, leaving a 1/2-inch border around the edge. Divide the mozzarella evenly over the ricotta.
Place the pizza on the lowest rack in the oven and bake for 10 minutes. Rotate the pizza to the upper rack and bake an additional 10 minutes, or until deep golden brown. Remove the pizza to a rack and sprinkle with the Parmigiano-Reggiano, basil, and red pepper flakes. Cut into pieces and serve.