Entrees

White Pizza with Olives and Grape Tomatoes

Name: White Pizza with Olives and Grape Tomatoes
Yield: Makes one 12-inch pizza
Cuisine: [Ldw.value.EnumValue;@1d3b05d8

Makes one 12-inch pizza

View Recipe

White Pizza with Olives and Grape Tomatoes

Makes one 12-inch pizza

If you are averse to ricotta, replace it with ½ cup of pizza sauce; either way the toppings will be sure to please.

Nutritional information per serving (based on 6 servings): Calories 187 (36% from fat)
carb. 24g
pro. 6g
fat 7g
sat. fat 2g
chol. 9g
sod. 526mg
calc. 20mg
fiber 1g

Ingredients

yellow cornmeal, for dusting
½recipe pizza dough (see preceding recipes)
½tablespoon olive oil
¼cup ricotta, strained if especially wet
1garlic clove, finely chopped
¼teaspoon kosher salt
pinch freshly ground black pepper
½cup pitted kalamata olives
½cup grape tomatoes, halved
¼cup grated or shredded Pecorino Romano
pinch crushed red pepper, optional
6medium to large fresh basil leaves, torn

Preparation

1. Sprinkle a few tablespoons of cornmeal onto a pizza peel or the surface of an inverted sheet tray. Stretch or roll the dough to a 12-inch circle and place on top of the cornmeal (this will prevent it from sticking too much). Brush the top of the dough with the olive oil, and then dollop the ricotta across the surface, leaving about 1 inch around the edges for a crust. Evenly distribute the remaining ingredients, in the order listed, except for the basil.
2. Adjust the rack to position 1 fitted with the pizza stone. Preheat the oven, by selecting Pizza at 450°F for a 12-inch fresh pizza.
3. Once the oven beeps to signal it is preheated, carefully transfer the pizza to the oven, placing directly on top of the hot pizza stone.
4. Allow to cook for the allotted time, 15 minutes, adding more time
if needed.
5. Carefully remove from oven, using a pizza peel if available. Let cool for about 5 minutes before slicing and serving. Garnish with basil.