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BelGioioso Cheese, Inc

 

White Pizza

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
    • Marinated Fresh Mozzarella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

White pizzaWhite pizza cheeses

 
 
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Ingredients

3 Tbsp. extra virgin olive oil
1 prepared pizza dough
1 garlic clove, minced
6 oz. BelGioioso Mild Provolone cheese, shredded
8 oz. BelGioioso Ricotta con Latte® cheese, drained
3 Tbsp. BelGioioso Parmesan cheese, grated
Fresh basil leaves, ripped

Directions

Preheat oven to 425˚F. Brush pizza pan with 1 Tbsp. olive oil and place pizza dough onto pan and spread to the edges. Mix remaining olive oil with the minced garlic and lightly brush the pizza dough with the garlic oil. Top with shredded BelGioioso Mild Provolone and tablespoons of BelGioioso Ricotta con Latte®. Sprinkle with BelGioioso Parmesan and bake for 12 to 15 minutes or until top and bottom of crust are nicely browned. Drizzle pizza with remaining garlic oil and let pizza rest for about 3 minutes. Garnish pizza with fresh basil, cut and serve.

 

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