White Pizza
Recipe type: pizza
Recipe and photo courtesy Grande Foodservice.
  • 26 ounces ricotta cheese
  • 3.25 ounces Romano cheese, grated
  • 3 tablespoons parsley, minced
  • 2.25 teaspoons salt
  • 0.75 teaspoons black pepper, freshly ground
  • 9 14-ounce dough balls, slacked
  • 5 pounds mozzarella/provolone blend, shredded
  • olive oil, as needed
  1. In medium bowl, mix ricotta, Romano, parsley, salt and pepper until thoroughly combined.
  2. Cover the ricotta mixture and chill below 40 F to hold.
  3. To assemble a pizza: place pizza dough on a flat surface and roll to 12-inches in diameter.
  4. Spread ½ cup of Ricotta mixture evenly over crust.
  5. Top with 1 ½ cups East Coast Blend®.
  6. Distribute another ¼ cup Ricotta mixture in 6 evenly spaced dollops on top of the pie.
  7. Brush pizza crust lightly with olive oil.
  8. Repeat with remaining pizza dough balls, ricotta mixture and mozzarella/provolone blend.
  9. Bake on a heated pizza stone in a preheated 500 F conventional oven for 10–12 minutes or until crust is golden brown and cheese is melted.
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/white-pizza