Three-Cheese White Pizza
The ultimate white pizza with creamy ricotta, fresh mozzarella, and Parmesan cheese, plus parsley oil and ground sumac (or smoked paprika) for added depth.
Makes: 1 (12-inch) pizza
Cost: $10
Ingredients
- 1 cup whole milk ricotta cheese
- 1 garlic clove, pressed or minced
- kosher salt
- freshly ground black pepper
- 1 handful fresh parsley leaves
- 3 tablespoons extra-virgin olive oil plus more for finishing
- 1 (14 to 16-ounce) ball pizza dough
- 4 ounces fresh mozzarella cheese shredded (1 cup)
- ¼ cup finely shredded Parmesan cheese
- ground sumac or smoked paprika, for garnish
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 550°F or as high as it will go (if using a stone/steel, put it on a rack in the center or bottom third of the oven before you start preheating).
- In a medium bowl, mix together the ricotta, garlic, and salt and pepper to taste.
- Using a mortar and pestle or cocktail muddler, crush the handful of fresh parsley leaves into the oil until the leaves are mostly broken down and the oil is a yellowish green color.
- Stretch or roll out your dough to a 12-inch circle, then transfer it to an oiled baking sheet or a floured pizza peel (if using a baking stone/steel).
- Brush the dough all over with the parsley oil and season with a pinch or two of salt and a grind or two of black pepper. Sprinkle on the mozzarella, spoon dollops of the ricotta mixture on top, and finish with the Parmesan cheese.
- Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots, 8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
- Take the pizza out of the oven. Drizzle it with a little oil, season with a pinch or two of salt and a grind of black pepper, and dust lightly with ground sumac or smoked paprika (if using). Finish with the chopped fresh parsley. Slice and serve.