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Nutrition Facts
Serving Size 1 (122g) Recipe makes 6 servings The following items or measurements are not included below: 1 Boboli pizza crusts
Calories 175
Calories from Fat 92		(52%)
Amount Per Serving		%DV
	Total Fat 10.3g	15%
	Saturated Fat 6.5g	32%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 39mg		13%
Sodium 345mg		14%
Potassium 210mg		6%
Total Carbohydrate 5.1g		1%
	Dietary Fiber 0.8g	3%
	Sugars 1.4g
Protein 15.7g		31%
detailed view... how is this calculated?

White Pizza

Recipe #152065 | 20 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: smiles4u
Jan 18, 2006

From Cooking Light magazine. I haven't tried this one yet, but it sounds wonderful, and I'm sure it will be a hit with my veggie SO.

SERVES 6 (change servings and units)

Ingredients

1 cup part-skim ricotta cheese
1 cup pre shredded part-skim mozzarella cheese
1/4 cup grated parmigiano-reggiano cheese
1 italian cheese flavored Boboli pizza crust
1 cup thinly sliced fresh basil
1/2 cup chopped spinach
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1 cup thinly sliced plum tomato

Directions

1
Preheat oven to 425.
2
Combine the first 3 ingredients in a medium bowl. Spread cheese mixture over pizza crust, leaving 1/2 inch border around the edge.
3
Sprinkle with basil and the next 6 ingredients (basil through garlic powder).
4
Arrange plum tomato slices in a single layer on top.
5
Place pizza on baking sheet. Bake at 425 for 10 minutes.
6
Remove pizza to cutting board; cut into 6 slices.

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Course > Main Dish > Pizza
Main Ingredient > Eggs/Dairy > Cheese
Preparation > Time to Make > < 30 mins
Dietary > Vegetarian

Featured Reviews for This Recipe

From: caitmartin

On Oct 6, 2009

Great quick dinner!! I did make a few changes: left out the ricotta and tomato, spread the crust with pesto before topping with cheese, and added kalamata olives. Tasted like restaurant pizza to us. Great recipe!!

0 people found this review helpful

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From: LonghornMama

On Aug 30, 2009

Really good, even better than I thought it would be. Wouldn't change a thing. Leftovers were yummy, too. In less time than it takes for a pizza to be delivered, we had a healthy and delicious meal. I love those Cooking Light recipes. Thanks for sharing!

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From: newspapergal

On Mar 6, 2006

This pizza is unusual but really delicious. I worred that the ricotta texture would take over, but it does not. I used dried basil, and mixed all the seasonings together before sprinkling — they really add a nice kick. I brushed my pizza crust with olive oil before adding the toppings, and I used 2 Roma tomatoes. Guests & DH also really liked this.

4 people found this review helpful

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From: riffraff

On Mar 26, 2006

I think this is a great recipe. A great change of pace if your used to the traditional idea of pizza. I used a pit more spinach because I was a fraid the basil would overpower the flavor. I don't think that's necessary as I said this is a delicious recipe as written. I may mix some roasted garlic in the ricotta mixture in the future for something different. I ended up using a homemade crust that I prebaked.

3 people found this review helpful

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Read all 7 reviews