A local restaurant where we live has the best white tomato pizza (it’s Dovino’s in case you live near me and want to try it). Adam & I both love it, especially because it’s not as heavy as other pizzas, although we do love their special which has all kinds of meats:)!
When I was thinking about what kind of pizza to have on the whole wheat crust I made, I originally thought I would try a buffalo chicken pizza, since that kind of goes with the football season. Well, when I went to the store to get everything, they had the most gorgeous array of home grown tomatoes, so I immediately thought of the white tomato pizza since I already had ricotta at home. This was the perfect light pizza and went great with a salad, which we tossed the left over tomatoes in. This is a great healthier option for pizza as well, using a whole wheat crust, and part-skim ricotta.
White Tomato Pizza
Source: Me with inspiration from Dovino’s Pizza
Approx. 1/4-1/2 cup part skim ricotta cheese
2 cups 2 % shredded mozzarella cheese
1/4 tsp. Garlic Powder
1/4 tsp. kosher salt
Parmesan cheese & chopped parsley or basil for serving
Preheat oven to 400 degrees. Pre-bake crust for 4-5 minutes. Spray crust with cooking spray and sprinkle with garlic powder. Top crust with ricotta, mozzarella and tomatoes, sprinkle with salt. Bake for approximately 10 minutes, then watching closely Broil for about 1-2 minutes until crust is golden brown and cheese is bubbly. Serve and top with parmesan cheese & parsley if desired.