White pizza with fresh basil and dried oregano

Styling Kari Wardrop, Photography Jerry Grajewski

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This beautiful pizza is garlicky and herbaceous. Served as a starter, or an entrée with our kale Caesar, this recipe is so delicious.

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Ingredients

Cornmeal, for dusting

Extra-virgin olive oil, for brushing

1 clove garlic, minced

1/2 cup ricotta

1 teaspoon dried oregano

3 tablespoons freshly grated Parmesan

10-12 fresh basil leaves

Freshly ground black pepper

Pizza dough, store-bought

White sauce

1 tablespoon butter

1 clove garlic, minced

1 tablespoon all-purpose flour

1/2 cup milk

Sea salt and freshly ground pepper, to taste

Serve with Kale Caesar salad (get recipe)

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Preparation

For white sauce, in saucepan melt butter with minced garlic over medium heat for 1-2 minutes. Add in flour and whisk to combine. Cook a few more minutes and add in milk, a little at a time, whisking to combine. Bring to simmer and cook for 2 minutes. Season with salt and pepper. Set aside.

Preheat oven to 500°F. Roll out pizza dough on lightly floured surface to 1/2-inch thickness. Dust back of (pre-heated) baking sheet with cornmeal and place rolled-out dough on top. Brush with olive oil and sprinkle with minced garlic. Brush with white sauce, dot with ricotta, sprinkle with oregano and Parmesan. Bake for 10-12 minutes, until crust is golden and cheese is melted. To serve, top with fresh basil and season with salt and pepper. Cut into wedges. Serves 4.