White Pizza with Veggies and Truffle Oil
If you’re like me, you’re very particular about the texture of your pizza crust. I like mine perfectly crisp, slightly chewy in the center, but definitely not soggy. Well, I’m psyched to say that I’ve recently discovered and easy way to assure this outcome when making pizza at home! I tried it for the first time a few weeks ago with a basic margarita pie and this Sunday I did an amazing white pizza, using homemade ricotta cheese and roasted tomatoes.
The trick is to put your pan in the over WHILE you preheat it. This heats the pan so that once you oil it and build your pizza on top, the crust starts to bake quicker, assuring it crisps up before the moisture from the toppings soak in. One tip when doing this is to just be careful when you oil your pan, since it will be hot after all! Another trick I’ve started using is to stretch the dough by hand, as opposed to rolling it out with a rolling pin. I think this prevents the dough from getting tough.
So this pizza was a definite success. I used the homemade ricotta recipe I posted here in August, but this time I swapped out the lemon juice for the same amount of white vinegar, which prevented the cheese from having that lemony taste and still worked fantastically. For the tomatoes, I used this recipe from epicurious/Bon Appetit.
- 1 Ball of Pizza Dough (I actually really liked the one I found in the freezer aisle of the supermarket)
- 1 Cup Ricotta (I think the homemade kind worked so well because its thick, unlike the more watery store-bought types)
- 2 Cloves Garlic, minced with a garlic press
- 1 Cup Grated Fontina
- Roasted Tomatoes, sliced
- 3 Baby Portabella Mushrooms, de-stemmed and sliced
- 4 Spears Asparagus, sliced on an angle about 1.5-inches long
- Truffle Oil
- Salt and Pepper
- Olive Oil
- Oregano + Red Pepper Flake (optional)
Preheat your oven to 400 degrees and put your baking pan in the oven while its warming up. In the meantime, mix together the garlic and ricotta in a small bowl with a drizzle or two of truffle oil (depending on how strong you prefer it). Quickly steam your mushrooms and asparagus to soften them, just until the asparagus becomes a vibrant green.
Once your oven is at 400, remove pan and grease it using olive oil. Use a paper towel to carefully spread the oil evenly. Holding the dough in your hands, work it to gently to stretch it by rotating around using your knuckles and pulling it with fingers in either a round or rectangular shape. Once its stretched thin enough you can place it carefully in the pan and knead it around to fit better. It helps if you dip your fingers in some flour also.
Once in the pan, top your dough with the ricotta, using a spoon to gently spread it evenly. Then top with the fontina cheese. Finally, add your veggies and roasted tomatoes. Bake for about 15 minutes in the oven. Then heat your broiler and place your pizza in there for another 2-3 minutes, until the top of your pie is nice and toasted.
Remove from the oven and top your pizza with another drizzle of truffle oil and some dried oregano and red pepper flake if you like. Enjoy!!