White Pizza Recipe

Proof yeast

In a small bowl combine warm water (about 105–110°F / 40–43°C), sugar and instant dry yeast. Stir briefly and let sit 5–7 minutes until foamy. If it doesn't foam, discard and start with new yeast.

Make dough

In a large mixing bowl combine flour and salt. Make a well, add foamed yeast mixture and olive oil. Mix with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic (or use stand mixer with dough hook on medium for 5 minutes).

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a clean towel, and let rise in a warm draft-free spot until doubled, about 1–1.5 hours.

Shape

Punch dough down, divide if making two smaller pizzas (this recipe makes one large 12–14" pizza), rest 10 minutes, then roll or stretch into a 12–14-inch round on a piece of parchment or a floured peel.

Prepare sauce

In a medium bowl combine ricotta, grated Parmesan, minced garlic, heavy cream, lemon zest, olive oil, salt and black pepper. Whisk until smooth and spreadable. Taste and adjust seasoning. If sauce feels too thick, add up to 1–2 teaspoons water or more cream to reach a brushable consistency.

Preheat oven

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes.

Prepare vegetables

Toss sliced mushrooms and chopped spinach with 1 tablespoon olive oil and a pinch of salt. If using mushrooms, sauté them in a skillet over medium-high heat for 3–4 minutes to remove excess moisture, then cool slightly. Lightly wilt spinach in the same pan for 30–60 seconds and drain any excess moisture; cool.

Assemble pizza

Transfer stretched dough to a piece of parchment or floured peel. Spread an even layer (about 3/4–1 cup) of the ricotta-Parmesan garlic sauce over the dough, leaving a 1/2-inch rim. Distribute fresh mozzarella pieces evenly over the sauce. Scatter mushrooms, wilted spinach, and thinly sliced red onion across the pizza. Sprinkle crushed red pepper flakes if using.

Bake

Slide pizza (with parchment) onto the preheated stone or baking sheet. Bake 8–12 minutes until crust is golden and cheese is bubbling and slightly golden. Baking time varies by oven and stone; watch closely after 7 minutes.

Finish

Remove pizza from oven, brush the crust with extra-virgin olive oil, sprinkle the 2 tablespoons grated Parmesan and sea salt lightly over the top. Scatter fresh basil leaves and drizzle a little more olive oil if desired. Let rest 2–3 minutes, slice and serve.