4pointswhitepizza Recipes

Steps:

• Remove the pizza dough from the refrigerator and allow to sit at room temperature for 30 minutes.
• Meanwhile, preheat the oven to 375 degrees F with a rack set in the middle position.
• Break apart the head of garlic to expose the individual cloves (leaving their skins intact), about 10 cloves total. Put the cloves onto a small baking sheet and toss with 1 teaspoon of the olive oil and a sprinkle of salt and pepper. Bake, turning the cloves over halfway through the cooking time, until very tender, 12 to 15 minutes. Allow to cool slightly.
• Set a 2-burner cast-iron grill pan over medium-high heat.
• Once cool enough to handle, remove the skins from the garlic cloves and use the back of a knife to mash the cloves on a cutting board. Transfer the mashed garlic to a large bowl and add the ricotta cheese, Parmesan cheese, 4 tablespoons of the olive oil and the oregano. Stir to combine and season to taste with salt and pepper. Reserve.
• Divide the dough in half and lightly dust a clean work surface with flour. Stretch and/or roll each piece into an 8-by-13-inch rectangle, about 1/8 inch thick. Lightly oil the grill pan. Working with 1 rolled dough piece, grill the crust until it starts to puff and distinct grill marks appear, 2 to 4 minutes. Use a pair of tongs to flip the crust and brush the edges of the dough with 1 teaspoon of olive oil. Grill until the the dough is just cooked through and distinct grill marks appear on the second side, about 2 minutes. Remove to a baking sheet. Repeat with second piece of dough
• Turn the oven up to 400 degrees F.
• Evenly spread the ricotta cheese mixture between the 2 crusts. Sprinkle the mozzarella and fontina cheese on each pizza crust. Bake until the cheese is melted, about 10 minutes.
• Dress the kale or frisee with lemon juice, olive oil and salt and pepper and top the pizza. Cut each pizza into 8 pieces and serve immediately.

Steps:

• Preheat a pizza stone if you use one along with the oven to 425 degrees F.
• Stretch dough to form a pie and transfer to stone or pizza baking tray. Pierce the dough with the tines of a fork in several places. Drizzle extra-virgin olive oil around the crust. Mix the ricotta cheese with garlic and parsley and season it with salt and black pepper. Spread the ricotta across the dough. Top the pizza with mozzarella or provolone. Bake until crispy, 20 minutes. Top the white pizza pie with the shredded basil leaves, cut and serve.

Steps:

• Preheat oven to 425 degrees.
• Roll out dough. Coat pizza pan with the olive oil and spread out rolled dough evenly to all edges of pan. Sprinkle with grated parmesan cheese. Top with sliced provolone then place broccoli florets (already steamed per broccoli wokly package directions) on top of provolone. Using two teaspoons, spoon about 3/4 teaspoonful size spoonfuls of ricotta sporadically around the broccoli areas in empty spots. Season whole pizza with salt, oregano & garlic powder to taste then sprinkle the shredded mozzarella evenly all over pizza.
• Bake for 12-18 minutes or until crust just golden brown. Slice & serve.

Steps:

• Spray grill rack with nonstick spray and prepare grill for medium-hot fire.
• Heat the oil in a large non-stick skillet over medium-high heat. Add the onion, sugar, and 1/4 tsp of the salt.
• Cook, stirring until onion is a rich golden brown, about 8 minutes.
• Stir together the spinach or arugula, ricotta, 2 tbsp of the parmesan, the basil, and the remaining 1/4 tsp salt in a small bowl.
• Place the crust on a pizza paddle or rimless baking sheet and spread the spinach mixture over it to cover entirely.
• Top with the onion and sprinkle with the remaining 2 tbsp paremesan.
• Using the paddle or baking sheet, slide the pizza on the grill, away from the heat source.
• Cover and cook, rotating the pizza a half turn every 5 minutes, until the pizza is hot and the cheese is fully melted, about 8 minutes.
• 4 Points per serving (1/4 pizza).