For about 20 years John and I have enjoyed “Pizza Friday,” we love the tradition.  We try to change it up from regular red pizza to white one once in a while.

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When making white pizza it is a good idea to cook the dough for a bout six minutes 400 degrees.  This allows the ricotta to spread more evenly.  Full fat ricotta needs to be used.  Low-fat has too much water and will make the pizza too wet and we DON’T want soggy pizza. 

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Sprinkle a light coat of dried oregano with a bit of salt and pepper.  

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Next step, we chose to use some meatballs chopped that I had leftover.  Other times we have used sautéed pancetta and sautéed boneless skinless chicken thighs seasoned with salt and pepper.   YUMMY!

Next, sprinkle with mozzarella.  If you choose to use fresh make sure you have it drain in cheesecloth to get the excess water out before shredding.  For us, I use the pre-shredded, Friday nights are about enjoying and relaxing.

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Last and final step drizzle a light coat of good extra-virgin olive oil and place back in the oven for about 12 minutes.  Slice and enjoy! 

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