Basil and Garlic White Pizza -- Traditional pizza is always delicious, but there's something about a cheese-filled white pizza that really hits the spot. Add on a slathering of garlic oil and plenty of basil and you'll be in pizza heaven | wearenotmartha.com
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5 from 2 votes

Basil and Garlic White Pizza

Traditional pizza is always delicious, but there's something about a cheese-filled white pizza that really hits the spot. Add on a slathering of garlic oil and plenty of basil and you'll be in pizza heaven!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Entree
Cuisine: American
Keyword: Healthier Pizza Dough, Unique Pizzas, White Pizza
Servings: 1 pizza
Author: Sues

Ingredients

  • 5 cloves garlic, minced
  • 3 1/2 Tbsp extra-virgin olive oil, divided
  • Whole wheat pizza dough (1/3 of recipe below or you can use store-bought)
  • 8 oz. mozzarella cheese, cut into slices
  • 1/2 cup part-skim ricotta cheese
  • 15 basil leaves, divided
  • 1 oz. shaved parmesan cheese

Whole Wheat Pizza Dough

  • 1/2 Tbsp active dry yeast
  • 1 3/4 cup lukewarm water
  • 1/2 Tbsp salt
  • 1 Tbsp honey (can substitute with sugar)
  • 1 Tbsp extra-virgin olive oil
  • 2 cups whole wheat flour
  • 1 1/2 cups all-purpose flour

Instructions

  • Pre-heat oven to 450 degrees. Cover a 12-inch round pan with foil and lightly brush with 1 Tbsp olive oil.
  • Mix together minced garlic and 2 1/2 T extra-virgin olive oil in a small bowl.
  • On a lightly floured surface, roll out dough into a 12-inch round and place  on prepared pan. 
  • Using a pastry brush, brush dough with garlic olive oil mixture. Layer slices of mozzarella on top of dough and spoon crumbles of ricotta cheese around.
  • Cover pizza with 12 basil leaves and parmesan cheese shavings.
  • Bake for about 18-22 minutes, until crust is browning and crispy. Chiffonade remaining 3 basil leaves and sprinkle over the top.

Whole Wheat Pizza Dough

  • In a large bowl, combine yeast and water. Let sit for 3 minutes. Stir in salt, honey or sugar, and olive oil. 
  • Using a wooden spoon, stir in whole wheat flour and all-purpose flour until just blended. If dough is still wet, add in a bit more flour, 1 Tbsp at a time. 
  • Cover the bowl with a towel and set aside at room temperature for about two hours, so it can rise. Once risen, either use dough or refrigerate if not using right away.

Notes

  • Pizza dough recipe adapted from Artisan Pizza and Flatbread in 5 Minutes a Day.
  • Leftover dough can be wrapped tightly in plastic wrap and stored in fridge for 5 days.
  • You can also freeze it for up to three months. Just make sure to divide it into individual portions before freezing.