When we order pizza from our favorite pizza joint, I usually order a personal sized white pizza. I absolutely LOVE garlic and my love for White Pizza is no secret. This week I felt like making pizza instead of ordering it. Claire Robinson has a 5 Ingredient recipe for Easy White Pizza so this was the perfect time to test it out! My other half doesn’t like white pizza, so he usually gets a large “normal” pizza and he has no problem eating the entire thing himself. I had every intention of making my own dough. But I was browsing around Williams-Sonoma and I came across Ecco La Pasta Parmesan Pizza Crust Mix that looked interesting. So I bought it.
It was very simple to make. All I had to do was add in 2/3 cup luke warm water and a tablespoon of Olive Oil. I decided to add in some seasonings as well – garlic, oregano, parsley, etc. I love a very flavorful dough and I always jazz my dough up. The box came with 2 packets – each packet makes either three 8 inch pizzas or one 14 inch pizza. Since I was making two larger pizzas I used both packets. I let it rise, and then I punched it down and divided the dough into two chunks and rolled it out.
- Garlic-flavored olive oil (I didn’t have any, so I made my own! See below)
- 1 (1-pound) ball frozen pizza dough, thawed and at room temperature (I used Ecco La Pasta Parmesan Pizza Crust Mix) —–>
- 3 cups shredded mozzarella cheese
- 1/2 cup whole milk ricotta (the GOOD stuff!)
- Kosher salt and freshly ground black pepper
- 2 teaspoons chopped fresh oregano leaves, plus more for garnish
Special equipment: 14-inch round pizza pan
Preheat the oven to 400 degrees F. Adjust the oven rack to the lower third of the oven.
Brush the pizza pan with oil. On a work surface, using your hands, press the pizza dough into a large flat disk and transfer it to the greased pan. Using your fingers, press the dough out until it has stretched to the perimeter of the pan. Create a dough “lip” around the outer edges of the pan. Brush the entire surface of the dough lightly with garlic oil and pierce the bottom of the crust all over with a fork, to prevent bubbling.
Evenly spread the mozzarella over the crust. Using 2 spoons, dollop teaspoon-sized mounds of ricotta evenly over the mozzarella. Season with salt and pepper, to taste, and evenly sprinkle the chopped oregano over the top.
Bake in the lower third of the oven until the crust is golden brown and cheese is bubbly and browning on top, 25 to 30 minutes. Cool on the pan for 10 minutes before garnishing with additional oregano and slicing into 8 pieces.
Let me start off by saying this was amazing! As I said in the ingredients list, I didn’t have garlic flavored olive oil so I made my own. It was so simple. I heated some olive oil in a pan and put in 4 cloves of sliced garlic. I let that cook about 3 minutes or so (I made sure it didn’t burn). Then I removed it from the heat and let it sit for an hour so that the flavors settled together. It turned out so good! I would bet that it has a better flavor than the stuff you buy in the store! I would definitely not skip the garlic olive oil – this is what gives it that very garlic-y flavor. Next time I think I will add in some of the garlic that was cooked in the olive oil. It tasted like it was roasted and had a good flavor to it.
I used fresh ricotta and this makes a HUGE difference. I don’t know about you, but I don’t care for the ricotta cheese that they have in the refrigerated section of the grocery store from Frigo, Sargento, etc. Get the good stuff! It’s worth it. And you’ll thank me later!
I used dried oregano because I didn’t have any fresh oregano on hand. Next time I will be sure to have the fresh stuff. I’m sure it takes it to the next level. But all in all this recipe was a keeper and I would definitely make this again.
As for the crust – I thought it was very good. It had a hint of parmesan flavor and it brown very nicely on the bottom. It’s a bit on the pricey side – $12 per box – so I wouldn’t buy it over and over, but it was good enough that I would buy it again.