Ricotta and mozzarella join forces for a white pizza Nonna would be proud of.
Brie Goldman
This Long Island favorite, often called Grandma pizza, starts with a square-shaped dish.
Olive oil and a healthy heaping of herbs like oregano and parsley give thishomemade pizzarecipe loads of flavor.
Credit:Brie Goldman
The dough and toppings are made with ingredients you may already have on hand.
Ricotta and melty mozzarella make this pizza rich and creamy.
Preheat the oven to 425F.
Grease a 15x10-inch baking pan.
In a small bowl combine the first five ingredients (through crushed red pepper) and 1 Tbsp.
of the Parmesan cheese.
In a small bowl, stir together the ricotta cheese, spinach, salt, and black pepper.
Spread the olive oil mixture over dough.
Top with small dollops of the ricotta mixture.
Top with the mozzarella cheese and remaining 13 cup Parmesan cheese.
Bake until the cheese and crust are lightly browned, 20 minutes.
Cool for 10 minutes.
In an extra-large bowl combine the water and yeast, let stand 5 minutes or until yeast is foamy.
Stir in the flour and salt.
(Dough will be shaggy.)
Turn out onto a lightly floured surface.
Knead until smooth and elastic, about 3 minutes.
Place in a well-greased bowl, turning to grease surface of dough.
Cover with plastic wrap; let rise at room temperature until double in size, 112 hours.
Shape into two balls.
If not using dough right away, cover and chill for up to two days.
2,000 calories a day is used for general nutrition advice.
