We love our white pizza so much, it is literally the only thing we order when we go to a pizza shop. We skip the garlic rolls, salads and all the other fixings, and just stick to a really big pie. We always order the largest so we have leftovers at home. That is when it occurred to us: we can make our own pizza and always have as much leftovers as we want! Well, we got to it, found the perfect recipe, baked it up and voila, we have a perfect pie every single time with lots of leftovers!
Check out what our friends over at Modern Granola had to say about this:
“This fresh, summery, and easy pizza, with crispy edges, big dollops of ricotta, and a sprinkling of lemon zest, will reignite your passion with food and help you delve into the pleasures of life like a true Italian.”
Ahh yes, this is truly the best pizza you will ever enjoy!
Ingredients
2 Stonefire Naan
1 C shredded Kraft mozzarella cheese
⅓ C whole Polly-O milk ricotta
¼ C grated parmesan cheese
1 T lemon zest
2 garlic cloves, finely chopped
drizzle of extra virgin olive oil
A few cracks of pepper
A handful of basil (about 7 leaves), chopped
Instructions
Pre-heat oven to 400 degrees.
Drizzle each naan with some extra virgin olive oil and sprinkle with a little chopped garlic.
Cover the naan with shredded mozzarella (1/2 C each).
Grate a light layer of parmesan over the top of each pizza.
Dollop around five heaps of ricotta on each pizza.
Optional: add chopped or pulled roasted chicken on top.
Add a few cracks of pepper over the top, place the pizzas on a baking sheet, and bake for five minutes on the bottom rack, and around 6 minutes on the middle rack, or until the edges are golden and the cheese looks bubbly.
Zest lemon over the top and sprinkle heartily with basil.
Let the pizzas cool for three minutes.
Cut into pieces (or eat it with a fork and knife like they do in Italy), and dig in!
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Quick Tip: Add some chicken to it if you’d like.
Thanks again to Modern Granola for this amazing recipe.