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White Pizza

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  • Prep 10 min
  • Total 20 min
  • Servings 4
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As a shortcut, we used Pillsbury pizza crust for our White Pizza and topped it with melted mozzarella and fontina cheeses.
By Paula Jones
Updated Apr 29, 2021
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  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust 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
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    For smaller pizzas, simply divide the dough into 2 portions and divide the ingredients equally between them.
  • tip 3
    You can substitute any semisoft cheese for the fontina.


Nutrition Facts are not available for this recipe
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