How to make it

  • For Pizza:
  • Place a baking stone on the lower rack of the oven and preheat to 475 degrees F.
  • Remove the dough from the bowl and briefly knead.
  • Place on a lightly floured work surface and let rest for 10 minutes. Shape into a 16-inch round.
  • Lightly dust a baker's peel with the cornmeal.
  • Transfer the dough to the peel.
  • (Alternately, the dough can rest and then be cooked on a lightly oiled baking sheet.)
  • Working 1 1/2 inches in from the outer edge, sprinkle 1 cup of the cheese in an even border around the crust.
  • Fold the outer 1-inch of crust over the cheese and press to seal.
  • Over a small bowl, squeeze each head of garlic gently with your fingers to expel the cloves.
  • Add the olive oil and stir with a rubber spatula to blend thoroughly. Spread the mixture over the pizza crust.
  • Using a small scoop or tablespoon, spoon dollops of ricotta over the crust.
  • Spread the spinach evenly over the crust and top with the remaining 1 1/4 cups mozzarella cheese.
  • Transfer to the baking stone and cook until the crust is golden brown and the cheese is melted, 8 to 10 minutes.
  • Remove from oven and let rest for 5 minutes before slicing.
  • Serve hot.
  • For Roasted Garlic:
  • Preheat the oven to 325 degrees F.
  • Line a small baking dish with aluminum foil.
  • Cut the top quarter from each head of garlic and place, cut side up, on the prepared dish.
  • Drizzle with oil and season lightly with salt and pepper.
  • Turn the garlic cut side down, and roast until the cloves are soft and golden brown, about 1 hour.
  • Remove from the oven and let sit until cool enough to handle. Squeeze the cloves into an airtight container and refrigerate until ready to be used.
  • Yield: Each head yields about 1 1/2 tablespoons, 2 heads about 3 tablespoons
  • For Basic Pizza Dough:
  • In a large bowl, combine the water, yeast, and sugar and stir to combine.
  • Let sit until the mixture is foamy, about 5 minutes.
  • Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth.
  • Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
  • Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
  • Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides.
  • Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
  • Use as directed.
  • Yield: 1 large pizza crust, or 2 medium pizza crusts
  • ***Recipe courtesy Emeril Lagasse, 2002***
  • Show: Emeril Live
  • Episode: Emeril's Pizza Party

Reviews & Comments 6

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  • conner909 10 years ago
    I love white pizza....much better than the red stuff, though I do like fresh tomato pizza as well. What got me also was the garlic quantity! I am going to make this soon and I, like krumkake will take a shortcut and get my pizza dough at Trader Joe's...thanks for this post!
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    " It was excellent "
    notyourmomma ate it and said...
    I'm crazy about white pizza! I'm a cheater too and buy my dough, but the toppings are what makes this so very special. Yum. Drooling over this ala Homer Simpson. Thanks for the post.
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  • linebb956 11 years ago
    Do you deliver? This sounds so good...
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  • krumkake 11 years ago
    White pizza is my fave - gotta try this (even if I cheat and use a Trader Joe's pizza dough!)...thank you!
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  • zena824 11 years ago
    Reminds me of pizza I got in Venice....sounds awesome
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  • angelgal 11 years ago
    Sounds really good!
    Was this review helpful? Yes Flag

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