MMM…mmm! (with a southern accent). I am one of those people that never really gets sick of pizza. I have to say, since moving to the South I feel it has been somewhat of a challenge to find “New York style” pizza. Still, this doesn’t keep me from eating it. Haha! There’s a certain satisfaction when I have homemade pizza that is delightfully different from the normal eat-out pizza. Do you agree? Once in a while I crave some white pizza goodness. You can vary your toppings with your preference of “goodness”: spinach, Italian sausage, mushrooms, peppers, artichokes, etc. Is your mouth watering yet? If I had had more of these items on hand, I probably would have spread some more goodness on top. Nevertheless, I thought this was satisfying enough to share with y’all.The white sauce is actually a spreadable mixture of ricotta, parmesan, dried herbs, and of course, garlic. You’ll need your own pizza dough. This recipe is enough for two pizzas. Let’s get to it! As shown in the picture above, here is a list of the ingredients:
- 2 Tabsp. minced garlic
- 1 Tabsp. oil
- 16 oz. ricotta cheese
- 1/4 c. parmesan cheese
- 1/2 tsp. dried basil
- 1 Tabsp. dried chives
- 12-16 oz. bag frozen spinach, thawed and squeezed of excess water
- 2 c. mozzarella cheese, divided (1 c. for each pizza)
- Any other toppings of goodness you choose. I added some sliced mushrooms this time.
- Simmer 2 Tabsp. of garlic in 1 Tabsp. of oil until slightly browned. Set aside.
- In a medium mixing bowl, add 16 oz. ricotta cheese, parmesan, basil, chives, and garlic and oil. This mixture will be your white sauce.
- Spread ricotta mixture (white sauce) over two pizza crusts.
- Thaw spinach. Squeeze out any excess water. Break apart spinach clumps and sprinkle on pizza. Add any other toppings of your choice.
- Sprinkle 1 c. of mozzarella cheese on each pizza.
Bake pizza according to the dough recipe of your choice. If you need a good pizza dough recipe, this one is great. (See link below) I use it all of the time and my whole family loves it. I even use plain low-fat yogurt in place of greek yogurt, which in my opinion makes the dough much more pliable to work with. (It’s also cheaper) 😉