Recipes for "white pizza"

Preheat the oven to 375 degrees F (190 degrees C).

In a small bowl, mix together the butter, olive oil, garlic, pesto, basil, oregano, Parmesan cheese and Alfredo sauce. Arrange the chicken on top of the pizza crust. Pour the Alfredo sauce mixture evenly over the chicken. Top with tomato and feta cheese.

Bake for 10 to 15 minutes in the preheated oven, until the crust is lightly browned and toppings are toasted. Cut into wedges to serve.

1. Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.

2. Heat a medium skillet over medium heat. Add the olive oil, bell peppers, tomatoes, garlic, oregano, balsamic vinegar, and a pinch of both crushed red pepper and salt. Cook until the peppers just begin to soften and the garlic is fragrant, about 10-15 minutes. Remove from the heat.

Heat a medium skillet over medium heat. Add the olive oil, bell peppers, tomatoes, garlic, oregano, balsamic vinegar, and a pinch of both crushed red pepper and salt. Cook until the peppers just begin to soften and the garlic is fragrant, about 10-15 minutes. Remove from the heat.

3. On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough baking sheet. Drain the olive oil left over from the peppers and spread it over the dough. Add the provolone and then arrange the peppers and tomatoes over top. Sprinkle on the gruyere and fresh basil.

3. On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough baking sheet. Drain the olive oil left over from the peppers and spread it over the dough. Add the provolone and then arrange the peppers and tomatoes over top. Sprinkle on the gruyere and fresh basil.

4. Transfer to the oven and bake for 10-15 minutes or until the crust is golden and the cheese has melted. Top with fresh basil. EAT!

Gather all ingredients.

Heat butter and olive oil in a small saucepan over medium heat; stir in onion and garlic. Whisk in flour until lightly browned and onion is tender, about 2 minutes.

Add 1 cup milk, Parmesan cheese, basil, oregano, salt, and black pepper; cook, whisking continuously, until cheese is melted and sauce has thickened slightly, about 5 minutes.

Add more milk if sauce is too thick. Remove from heat.

Place a pizza stone on the bottom rack of your oven. Preheat the oven to 450 degrees F (230 degrees C).

Stretch pizza dough into a round disk on a floured surface. Brush 1 tablespoon olive oil over dough. Sprinkle minced garlic, garlic powder, onion powder, salt, and pepper on top.

Cover dough with Italian cheese blend and dollops of ricotta. Scatter broccoli and tomato over cheese. Swirl remaining 1 tablespoon olive oil on top. Sprinkle Parmesan cheese over pizza.

Transfer pizza to the preheated pizza stone and bake until the crust is crispy and the cheese is melted, about 20 minutes.

1. Preheat the oven to 450° F. Rub a large baking sheet with olive oil.

2. On a lightly floured surface, push the dough out until it's pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Spread on the pesto, and add the garlic, shallot, and chili flakes. Then add dollops of ricotta, the mozzarella, and provolone. Spoon over the corn and jalapeños (if using).

3. Bake for 10-15 minutes or until the crust is golden and the cheese is bubbling. Remove from the oven and top with fresh basil. Slice and enjoy!

1. Bring 1/3 cup honey to a gentle boil. Simmer over low for 3-5 minutes.

2. Meanwhile, arrange 2-3 sliced jalapeños in a glass jar. Pour the honey over the jalapeños. Add 2 tablespoons apple cider vinegar and a pinch of salt. Let cool. Keep stored in the fridge for up to 2 weeks.

Arrange a rack in the lower third of the oven and place an inverted rimmed baking sheet or pizza stone on it.

In a medium bowl, whisk together the sour cream, mayonnaise, dried dill, dill pickle juice, garlic powder, salt, and pepper. Taste and adjust seasonings as needed.

Simply Recipes / Mihaela Kozaric Sebrek

Take one ball of dough and flatten it with your hands on a lightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough into a 12 to 14-inch circle. You can also hold up the edges of the dough with your fingers, letting it hang and stretch while working around the edges. Repeat with the second ball of dough.

Simply Recipes / Mihaela Kozaric Sebrek

Lightly sprinkle a pizza peel or rimless baking sheet with cornmeal. Transfer one prepared dough round to the peel. Spoon on half the sauce (about 1/4 cup plus 2 tablespoons) and spread it in an even layer using the back of a spoon, leaving 1/2-inch from the edge bare. Arrange 1/2 cup pickles over the sauce, followed by 1 cup mozzarella cheese and 1/4 cup Parmesan cheese. Top with 1/2 cup pickles and 1/2 teaspoon dried dill.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Carefully sprinkle some cornmeal onto the preheated baking sheet or stone. Slide the pizza onto the sheet (it’s okay if it’s hanging over the edges slightly) and bake for 11 to 13 minutes, until the crust is golden brown and the cheese is bubbling.

Simply Recipes / Mihaela Kozaric Sebrek

Use a pizza peel to remove the pizza from the oven and transfer it to a cooling rack.

Prepare and bake the other pizza in the same manner.

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Simply Recipes / Mihaela Kozaric Sebrek

Heat oven to 425 degrees F.

Heat 1 Tbsp. oil in large skillet on medium heat. Add onions; cook 15 to 20 min. or until tender and golden brown, stirring occasionally.

Place pizza dough on lightly floured baking sheet; stretch to fit 16 x 12-inch baking sheet. Mix garlic and remaining oil; spread onto dough. Bake 10 min.

Spread crust with cream cheese; top with remaining cheeses, onions and red pepper. Bake 10 to 12 min. or until crust is lightly browned.