White Pizza
Ingredients
1 pound ready-made refrigerated pizza dough
1 tablespoon extra-virgin olive oil
½ cup diced yellow onions
¼ teaspoon salt
¼ teaspoon black pepper
1½ teaspoons crushed garlic
½ cup heavy whipping cream
¼ cup grated Parmesan
1 cup ricotta cheese
1 teaspoon salt
1 teaspoon oregano leaves
½ teaspoon dried oregano
6 teaspoons cornmeal
¾ cup shredded mozzarella
1½ teaspoons honey
¼ teaspoon red pepper flakes
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
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Rest the dough
Lightly dust a work surface with flour. Divide the dough into thirds and roll each portion on the floured surface to form 3 equal-sized balls. Cover the dough loosely with plastic wrap or a kitchen towel and rest at room temperature until it is soft and poking it with a finger leaves an indentation that does not spring back, about 15 minutes.
1 pound ready-made refrigerated pizza dough
all-purpose flour
bench scraper
plastic wrap
Start the sauce
While the dough rests, heat the olive oil over medium heat in the saute pan. When the oil is shimmering, add the onions, salt and pepper. Cook, stirring occasionally, until the onions have softened, about 2 minutes. Add the garlic and cook, stirring constantly, until the mixture is fragrant, about 30 seconds more.
1 tablespoon extra-virgin olive oil
½ cup diced yellow onions
¼ teaspoon salt
¼ teaspoon black pepper
1½ teaspoons crushed garlic
measuring spoons
saute pan
measuring cups
spatula
Add the cream
Add the heavy cream and stir to combine. Allow the mixture to come to a boil, then reduce the heat to low and cook, stirring frequently, until the sauce has thickened slightly, about 1 minute.
½ cup heavy whipping cream
liquid measuring cup
Blend the sauce
Transfer the sauce to the base of an immersion blender or a blender. Add the Parmesan and blend on low speed until the sauce is smooth. You will have about 1 cup of sauce. If using a regular blender, transfer the sauce to a small bowl and let cool. The sauce will continue to thicken as it cools. You will have extra sauce.
¼ cup grated Parmesan
immersion blender
Preheat the June Oven
With the Enameled Cast Iron Grill/Griddle on the bottom shelf with the smooth side facing up, preheat the June Oven to 500°F on the Pizzaiolo cook mode using the button below.
June Oven
Enameled Cast Iron Griddle
Season the ricotta
In a small bowl, mix together the ricotta, salt, fresh oregano leaves and dried oregano.
1 cup ricotta cheese
1 teaspoon salt
1 teaspoon oregano leaves
½ teaspoon dried oregano
small bowl
Prepare the peel
Sprinkle about 2 teaspoons of cornmeal onto the pizza peel and make sure it’s evenly distributed. Set aside.
cornmeal
Form the first crust
Flatten 1 dough ball with your hands, pressing it into a disk. (Keep the other dough balls loosely covered.) Pick up the the edge of the dough disk and turn it in your hands like a steering wheel, letting gravity stretch the disk as you turn it. Keep turning until the dough round is 8-9” in diameter. Set the crust on the cornmeal-dusted peel and ensure that it does not stick by shaking the peel slightly. If needed, continue to stretch the dough on the peel to get a 8-9” pizza.
Add sauce
Spoon about 3 tablespoons white sauce over the disk. Smooth it evenly over the dough with the back of the spoon, leaving a ½” crust uncovered.
spoon
Add the cheese
Dollop one third of the ricotta cheese (about ⅓ cup) evenly over the sauce, 1 tablespoon at a time, spreading the dollops slightly as you go. Sprinkle one third of the mozzarella, about ¼ cup, evenly over the pizza, leaving the crust bare.
¾ cup shredded mozzarella
Finish the pizza
If using, drizzle ½ teaspoon of honey evenly over the pizza. Shake the peel slightly to make sure the dough is not sticking and can be easily transferred to the iron. If it sticks, gently lift the area where the dough is sticking and add a little more cornmeal, then reshape the pizza if needed. Using a pastry brush, brush any excess cornmeal around the pizza off the peel.
cornmeal
pastry brush
honey
Position the first pizza
Open the door and gently slide the pizza from the peel onto the hot griddle. Close the door. Bake the pizza 6 minutes, until the crust is golden brown. June will notify you when the pizza is ready. If you prefer the pizza darker, follow on-screen instructions to keep baking.
Prepare the second pizza
While the first pizza is cooking, add 2 teaspoons of cornmeal to the peel and repeat the steps to make the second pizza.
Remove the first pizza
Using tongs, carefully remove the first pizza from the June Oven and slide it onto a chopping board. Close the door.
silicone oven mitts
tongs
chopping board
Keep the June Oven hot
Keep the June Oven hot using the button below.
Position the second pizza
Open the door and gently slide the second pizza from the peel onto the hot griddle. Close the door. Bake the pizza 6 minutes, until the crust is golden brown. June will notify you when the pizza is ready. If you prefer the pizza darker, follow on-screen instructions to keep baking.
Prepare the third pizza
While the second pizza is cooking, add 2 teaspoons of cornmeal to the peel and repeat the steps to make the third pizza.
Remove the second pizza
Using tongs, carefully remove the second pizza from the June Oven and slide it onto a chopping board. Close the door.
Keep the June Oven hot
Keep the June Oven hot using the button below.
Position the third pizza
Open the door and gently slide the third pizza from the peel onto the hot griddle. Close the door. Bake the pizza 6 minutes, until the crust is golden brown. June will notify you when the pizza is ready. If you prefer the pizza darker, follow on-screen instructions to keep baking.
Cut and serve
Garnish the pizzas with a pinch of red pepper flakes per pizza, if using. Cut the pizzas into the desired number of slices and serve immediately.
¼ teaspoon red pepper flakes
pizza wheel
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