Ricotta and mozzarella join force out for a white-hot pizza Nonna would be proud of .

Brie Goldman

This Long Island favorite , often yell Grandma pizza , begin with a satisfying - shaped dish . With under an hr of cook clip and the flexibleness to pre - make your livid pizza dough , this recipe will quickly become a kinfolk favorite .

a slice of grandma pizza with beads of grease on the pan

Credit:Brie Goldman

Olive crude oil and a tidy heaping of herbs like pot marjoram and Petroselinum crispum give thishomemade pizzarecipe loads of feeling . The dough and toppings are made with ingredients you may already have on hand . Ricotta and melty mozzarella make this pizza pie ample and creamy . When choosing a mozzarella , keep in mind that whole milk mozzarella has more blubber and calories than part - skim , which gives it a racy flavor . When it melts , whole Milk River has a dainty " stretch " and a sleek texture than part - skim , which tend to embrown faster .

Tips for the Perfect Pizza

Here are some lead for creating the most toothsome pizza pie , just like grandmother used to make .

Ingredients

Grandma ’s White Pizza

3Tbsp.olive crude

2cloves garlic , minced

1/4tsp.dried oregano , oppress

1/4tsp.dried parsley , vanquish

1/8tsp.crushed red white pepper

1/3cupplus1Tbsp.grated Parmesan high mallow

1cupwhole - Milk River ricotta cheese

5oz.frozen chopped spinach , thawed and squeezed dry(1/3cup )

1/4tsp.salt

1/4tsp.black white pepper

1portionGrandma - expressive style pizza pie dough

2cupsshredded mozzarella cheese(8 oz . )

1Tbsp.chopped fresh rosemary(optional )

Chile - infused beloved

Grandma - Style Pizza Dough

1 3/4cupslukewarmwater(105 ° to 115 ° F )

1 1/2tsp.active ironic barm

4 1/2cupsall - intention flour

1 1/2tsp.salt

Directions

Place an oven rack in the lower third of the oven . Preheat the oven to 425 ° degree Fahrenheit . Grease a 15x10 - in baking genus Pan . In a diminished sports stadium combine the first five ingredients ( through crushed red capsicum pepper plant ) and 1 Tbsp . of the Parmesan tall mallow .

In a modest sports stadium , stir together the ricotta high mallow , spinach plant , salt , and black pepper .

On a lightly flour surface , roll the dough dowery into a 15x10 - inch rectangle ; place in the prepared baking pan and stretch to fit , urge on the dough up the side and letting it lie as require .

Spread the olive oil mixture over boodle . Top with pocket-size dollop of the ricotta mixed bag . Top with the mozzarella cheese and remaining ⅓ cup Parmesan cheese .

Bake until the tall mallow and crust are lightly embrown , 20 minutes . Cool for 10 minutes . If you care , do topped with rosemary , extra humbled red capsicum , and chile - infuse dearest , if desired .

In an extra - magnanimous bowl combine the water and barm , let stand 5 minute or until yeast is foamy . stimulate in the flour and salt . ( Dough will be shaggy . )

plough out onto a lightly floured surface . Knead until bland and elastic , about 3 minutes . Place in a well - grease bowl , twist to grease control surface of dough .

cover up with plastic wrapping ; countenance get up at elbow room temperature until doubled in size of it , 1½ hour . Punch cabbage down . flesh into two ballock . If not using dough right away , cover and chill for up to two days .

Nutrition Facts(per serving)

  • The % Daily Value ( DV ) tells you how much a nutrient in a nutrient serve contributes to a casual dieting . 2,000 nutritionist’s calorie a day is used for worldwide nutrition advice .