White Pizza

white pizza Entree Italian
White Pizza
  • Prep 10 min
  • Total 20 min
  • Servings 4

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

Paula Jones
Updated January 16, 2012
Gold Medal Flour
Make with
Gold Medal Flour


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


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  • 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.

Nutrition Information

No nutrition information available for this recipe

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