Name: Campbell Pizzas White Pizza Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 each pizza dough (store-bought or homemade, 12-inch); 1 tbs olive oil; 2 tbs all-purpose flour (for dusting); 3 tbs Alfredo sauce (thick, preferably homemade or high-quality jarred); 3 cloves roasted garlic cloves (mashed); 3 tbs whole-milk ricotta; 1 cup mozzarella (low-moisture, shredded); 2 tbs Parmesan, finely grated; 1 tsp freshly ground black pepper; 1 tsp red pepper flakes; 0.5 tsp kosher salt; 6 leaves fresh basil leaves (torn) or Italian parsley; 1 tsp extra-virgin olive oil (for finishing)

Method

Dough & base

Prepare oven and surface

Preheat the oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. Lightly flour a bench or pizza peel with the all-purpose flour.

Stretch or roll the 12-inch pizza dough to a roughly 12-inch round, leaving a slightly thicker rim for the crust. Transfer to a lightly floured pizza peel or an oiled baking sheet.

Brush the stretched dough all over (including the crust) with 1 tablespoon olive oil to create a barrier that prevents the sauce from making the crust soggy and to help browning.

Sauces & spreads

In a small bowl combine the Alfredo sauce with the mashed roasted garlic cloves. Taste and adjust — the garlic should be pronounced but not overpowering. If Alfredo is very thick, loosen with 1–2 teaspoons water to spread easily.

Using the back of a spoon, spread the Alfredo-roasted garlic mixture evenly over the oiled dough, leaving a 3/4-inch border for the crust. Use about 3 tablespoons sauce for a thin, even layer.

Cheeses

Dot 3 tablespoons of whole-milk ricotta over the sauced pizza in small spoonfuls so it melts in pockets rather than forming a single mound.

Evenly sprinkle 1 cup shredded low-moisture mozzarella over the entire pizza, covering most of the surface but leaving the ricotta pockets visible.

Finish the cheese layer with 2 tablespoons grated Parmesan distributed evenly for nutty flavor and better browning.

Finish & bake

Season the cheese-topped pizza with 1/2 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon red pepper flakes (adjust heat to taste).

Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, until the crust is golden and blistered and cheeses are melted and bubbling. Rotate the pizza halfway through baking for even color.

Remove the pizza from the oven. Immediately drizzle 1 teaspoon extra-virgin olive oil over the top and scatter the torn basil leaves (about 6 leaves) or chopped Italian parsley over the hot pie.

Let the pizza rest 2–3 minutes, then slice into 6–8 slices and serve hot.