Four Cheese White Pizza

  • Yield : 6 to 8 servings
  • Cook Time : 30m
  • Ready In : 30m
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  • 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


Step 1

Remove the pizza dough from the refrigerator and allow to sit at room temperature for 30 minutes.

Step 2

Meanwhile, preheat the oven to 375 degrees F with a rack set in the middle position.

Step 3

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.

Step 4

Set a 2-burner cast-iron grill pan over medium-high heat.

Step 5

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.

Step 6

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

Step 7

Turn the oven up to 400 degrees F.

Step 8

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.

Step 9

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.

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