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White Pizza

Blogger Paula Jones from Bell'alimento shares a quick and easy recipe for a shortcut homemade pizza.

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 (1) 2 Reviews
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  • Prep Time 10 min
  • Total Time 20 min
  • Servings 4

Ingredients

1
tablespoon Gold Medal® all-purpose flour
1
can (13.8 oz) Pillsbury® classic refrigerated pizza crust
1
tablespoon olive oil
1/2
cup shredded mozzarella cheese (2 oz)
1/2
cup shredded fontina cheese (2 oz)
1/4
teaspoon dried oregano leaves
Salt and pepper to taste

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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

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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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