Entrees
White Pizza with Olives and Grape Tomatoes
Makes one 12-inch pizza
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
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.
