Total Time
Prep 30 mins
Cook 11 mins

Love it!!

Ingredients Nutrition


  1. Position an oven rack on the second-lowest level in the oven and place a baking stone on the rack; position another rack in the upper third of the oven; preheat oven to 500°.
  2. Coat a 12-inch pizza screen or perforated pizza pan with cooking spray.
  3. Lay the dough on the prepared screen or pan and gently stretch dough into a 12-inch round.
  4. Top the pizza: brush the dough with 1 tablespoon olive oil; spread the ricotta evenly over the dough, leaving a ¼-inch border.
  5. Sprinkle the garlic over the top; sprinkle the mozzarella over the top.
  6. Crush the oregano between your fingers and sprinkle evenly over the cheese and crust.
  7. Drizzle the remaining 1 tablespoon olive oil over the top.
  8. Place the pizza in the oven on the upper rack; bake about 8 minutes, until the crust is crisp and golden brown.
  9. Using a pizza peel, lift the pizza off the screen/pan and place the crust directly on the baking stone; remove the screen/pan from the oven.
  10. Continue baking the pizza until the bottom of the crust is golden, about 3 minutes.
  11. Using the peel, remove the pizza from the oven and transfer to a cutting board.
  12. Slice pizza into wedges and serve immediately.


Most Helpful

Very Good...Not a fan of Pillsbury or Boboli crusts, luckily most grocery stores carry pizza doughs in the deli department or dairy section, or you can use frozen bread dough. So much better.. Anyhow, this was tasty, added a bit more garlic, a bit of dried basil, some red pepper flakes, and have even used chopped broccoli, I also sprinkle on Parmesan/Romano cheese. I bake, and cut into bite sized pieces for parties.

dshrome_12677968 February 12, 2011

This is wonderful!! I used boboli instead of the pizza dough and I added about 1/4 cup of parmesan cheese (clean out the fridge night!) I served this with cherry tomato salad dressed with olive oil, lemon juice and fresh basil. Lovely, easy dinner. Thanks! :)

dicentra June 07, 2007

This pizza was very good. I was introduced to white pizza by a friend at Amelio's restaurant in Montreal and I fell in love with it instantly. This pizza was very similar but I would make a few additions. Next time I will add a bit more garlic and some gorgonzola. Gorgonzola may not be a traditional ingredient for this type of pizza but I think it could use the punch. I made it on a parmesan herb crust made in my bread machine.

Canadian_in_the_Bay February 16, 2007

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