White Pizza

As a shortcut, we used Pillsbury pizza crust for our White Pizza and topped it with melted mozzarella and fontina cheeses.

  • Prep Time 10 min
  • Total Time 20 min
  • Servings 4


tablespoon Gold Medal™ all-purpose flour
can (13.8 oz) Pillsbury™ classic refrigerated pizza crust
tablespoon olive oil
cup shredded mozzarella cheese (2 oz)
cup shredded fontina cheese (2 oz)
teaspoon dried oregano leaves
Salt and pepper to taste

  • 1 Place pizza stone on middle oven rack. Heat oven to 450°F.
  • 2 Sprinkle flour on work surface. Place dough on surface; press dough with hands or roll with rolling pin to desired thickness and shape. Lightly sprinkle pizza peel with additional flour (if you do not have a pizza peel, a flat cookie sheet will work). Transfer dough to pizza peel.
  • 3 Drizzle oil over crust. Sprinkle with cheeses, oregano, salt and pepper. Transfer crust from pizza peel to pizza stone.
  • 4 Bake about 8 to 10 minutes or until crust is golden and cheese is bubbly.

Expert Tips

If you don’t have a pizza stone, use a rimmed cookie sheet or 15x10-inch pan with sides—invert it when you place it in the oven.

For smaller pizzas, simply divide the dough into 2 portions and divide the ingredients equally between them.

You can substitute any semisoft cheese for the fontina.