Recipe courtesy of David Burtka
Four Cheese White Pizza
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 566
- Total Fat
- 34
- Saturated Fat
- 16
- Carbohydrates
- 36
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 29
- Cholesterol
- 82
- Sodium
- 1024
- Total: 1 hr 30 min (includes resting time)
- Active: 30 min
Ingredients
One 1-pound ball prepared fresh pizza dough
1 large head garlic
5 tablespoons extra-virgin olive oil, plus additional for the grill pan and salad
Kosher salt and freshly ground black pepper
8 ounces whole-milk ricotta (about 1 cup)
One 3-ounce wedge Parmesan, finely grated (about 1 cup)
1 teaspoon finely minced fresh oregano
All-purpose flour, for dusting
8 ounces fresh mozzarella, shredded (about 2 cups)
8 ounces fontina cheese, shredded (about 2 cups)
4 cups baby kale or frisee
1/2 lemon
Directions
Special equipment:
a 2-burner cast-iron grill pan- Remove the pizza dough from the refrigerator and allow to sit at room temperature for 30 minutes.
- Meanwhile, preheat the oven to 375 degrees F with a rack set in the middle position.
- Break apart the head of garlic to expose the individual cloves (leaving their skins intact), about 10 cloves total. Put the cloves onto a small baking sheet and toss with 1 teaspoon of the olive oil and a sprinkle of salt and pepper. Bake, turning the cloves over halfway through the cooking time, until very tender, 12 to 15 minutes. Allow to cool slightly.
- Set a 2-burner cast-iron grill pan over medium-high heat.
- Once cool enough to handle, remove the skins from the garlic cloves and use the back of a knife to mash the cloves on a cutting board. Transfer the mashed garlic to a large bowl and add the ricotta cheese, Parmesan cheese, 4 tablespoons of the olive oil and the oregano. Stir to combine and season to taste with salt and pepper. Reserve.
- Divide the dough in half and lightly dust a clean work surface with flour. Stretch and/or roll each piece into an 8-by-13-inch rectangle, about 1/8 inch thick. Lightly oil the grill pan. Working with 1 rolled dough piece, grill the crust until it starts to puff and distinct grill marks appear, 2 to 4 minutes. Use a pair of tongs to flip the crust and brush the edges of the dough with 1 teaspoon of olive oil. Grill until the the dough is just cooked through and distinct grill marks appear on the second side, about 2 minutes. Remove to a baking sheet. Repeat with second piece of dough
- Turn the oven up to 400 degrees F.
- Evenly spread the ricotta cheese mixture between the 2 crusts. Sprinkle the mozzarella and fontina cheese on each pizza crust. Bake until the cheese is melted, about 10 minutes.
- Dress the kale or frisee with lemon juice, olive oil and salt and pepper and top the pizza. Cut each pizza into 8 pieces and serve immediately.