Is a pizza without sauce still a pizza? 100 times yes.
Whenever I go out to eat at a great pizzeria, I always scavenge the menu for a white pizza full of delicious cheeses and possibly some veggies. Ethan is not as big of a fan, he is a "guys guy" and loves the red sauce and occasional meat on his pies. So on this very much so anticipated pizza Saturday, we decided to make our own individual pizzas. I still let Ethan handle the dough and I handled the toppings.
Ethan went for the super cheesy provolone & mozzarella cheesy mixture (we have concluded provolone is a must for that chewy cheese) and topped off half of it with some thick ham & pineapple.
Caramelized onions were the real show stopper. These are always my favorite and taste even better when they are surrounded by cheese & garlicky crust.
Here's a rundown of what you'll need for this pie
- Garlic Oil & Salt
- Shredded mozzarella cheese
- Caramelized onions (For my caramelized newbies: easy step by step recipe here)
- Balsamic Glaze (Balsamic Vinegar & Sugar reduced down to a syrupy glaze)
Literally take your dough - top with with garlic oil & salt. (No worries if you don't have garlic oil, just get some chopped garlic and have it sit in your EVOO and use that concoction). Then cover with mozzarella cheese, caramelized onions, dollops of ricotta.
Bake in the oven for 10 minutes at 520.
Top with kale & balsamic glaze.
Overall, this being my first white pizza, I thought it was a success. It was full of different flavors, however I do wish I had mixed the ricotta with some herbs to replicate my favorite garlic & herb goat cheese. Also, I wish I made it bigger because one mini pie wasn't enough. All in all, this was a great starter to all things white pizza.