White pizza was impossible to find out here in the high desert, so we went to work on a homemade recipe. Using our homemade dough, it was easy to put together, using  our favorite fresh ingredients , and lots of garlic, it tastes just like Philly. Sometimes I leave the mozzarella off and let the ricotta speak for itself!

Ingredients
12 oz pizza dough homemade or store bought
5 cloves garlic peeled and minced
2 handfuls fresh baby spinach
½ tsp salt
½ tsp pepper
½ tsp pepper flakes
6 oz mozzarella chopped finely (divided)
1 large tomato or equivalent sliced thin
1 oz Romano cheese freshly grated
1 oz Parmesan cheese freshly grated
1.5 tbsp olive oil (for 13” pizza)
5-8 dollops ricotta
semolina flour

  1. Make the dough or use store bought, about 12 ounces is required for a 13-inch pizza. Roll out the dough, shape to fit the peel, then place on the peel (sprinkled with semolina). Heat oven to 450 °F and allow pizza steel (or stone) to heat about 20 minutes (while preparing the pizza).
  2. Spread olive oil on first, then sprinkle on garlic, salt, pepper, and pepper flakes. Next lay on 3 oz. mozzarella, followed by the spinach, tomatoes, and remaining mozzarella. Sprinkle on the Parmesan and Romano, then the ricotta dollops, then place on pizza steel (or stone) and bake for about 12 minutes, turning 90 degrees a couple times as it cooks, until the top of the cheese begins to brown. Remove and allow to sit for several minutes, cut into pieces, and serve.
  3. Any additional ingredients can be added including pepperoni or prosciutto as well as other veggies out of the garden.