White Pizza

Karry Hosford

Ricotta, Parmesan, and mozzarella are the three cheeses highlighted in this meatless pizza. A packaged pizza crust makes it an easy choice for busy weeknights.

Yield: 6 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 339
  • Calories from fat: 27%
  • Fat: 10.2g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 18g
  • Carbohydrate: 43g
  • Fiber: 2g
  • Cholesterol: 26mg
  • Iron: 3mg
  • Sodium: 712mg
  • Calcium: 303mg

Ingredients

  • 1 cup part-skim ricotta cheese
  • 1 cup (4 ounces) preshredded part-skim mozzarella cheese
  • 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
  • 1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
  • 1 cup thinly sliced fresh basil
  • 1/2 cup thinly sliced shallots
  • 1/2 cup finely chopped spinach
  • 1/2 to 1 teaspoon crushed red pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1 cup thinly sliced plum tomatoes

Preparation

  1. Preheat oven to 425°.
  2. Combine the first 3 ingredients in a medium bowl. Spread cheese mixture over pizza crust, leaving a 1/2-inch border around the edge. Sprinkle with basil and next 6 ingredients (basil through garlic powder). Arrange plum tomato slices in a single layer on top. Place pizza on baking sheet. Bake at 425° for 10 minutes. Remove pizza to cutting board; cut into 6 slices.
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