Creamy White Pizza With Zucchini And Basil
A delicious and creamy white pizza topped with fresh zucchini and aromatic basil, perfect for a light yet satisfying meal.
Equipment
- 1 pizza stone or baking sheet
- 1 Saucepan for making white sauce
- 1 Mixing Bowl for dough preparation
Ingredients
Dough
- 2 1/4 cups all-purpose flour
- 1 packet active dry yeast
- 1 tsp salt
- 1 tbsp olive oil
- 3/4 cup warm water
White Sauce
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp garlic powder
- Salt and pepper to taste
Toppings
- 1 medium zucchini thinly sliced
- 1 cup shredded mozzarella cheese
- 1/4 cup fresh basil leaves
Instructions
Preparation
- In a large mixing bowl, combine flour, yeast, and salt. Add olive oil and warm water, mixing until a dough forms. Knead for about 5-7 minutes until smooth and elastic. Let rise in a warm place until doubled in size, about 1 hour.
Make the White Sauce
- In a saucepan over medium heat, combine heavy cream and Parmesan cheese. Stir continuously until the cheese melts and the sauce thickens slightly. Season with garlic powder, salt, and pepper. Remove from heat and set aside.
Assemble the Pizza
- Preheat your oven to 475°F (245°C). Roll out the dough on a floured surface and transfer it to a pizza stone or baking sheet. Spread the prepared white sauce evenly over the dough.
- Arrange the zucchini slices over the sauce and sprinkle with shredded mozzarella cheese.
Bake the Pizza
- Place in the preheated oven and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
Serving
- Remove from the oven and immediately top with fresh basil leaves. Slice and serve hot.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) before serving.
Notes
Pro Tips: Ensure your pizza stone is preheated for a crispy crust. Ingredient Substitutions: Try using ricotta or goat cheese for a different flavor profile. How to Serve: Pair with a fresh salad and a crisp white wine. Storage & Freshness: Store in the refrigerator for up to 3 days. Make-Ahead Tips: Prepare the dough ahead of time and refrigerate until ready to use.