Polly O White Pizza Recipes

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POLLY-O WHITE PIZZA



POLLY-O White Pizza image

No fancy dough-throwing technique required to make these luscious mini pizzas! They're made with cheese, seasonings-and mini whole wheat pita breads.

Provided by My Food and Family

Categories     Bread

Time 29m

Yield Makes 6 servings.

Number Of Ingredients 8

1 cup shredded mozzarella cheese
1 cup POLLY-O Original Ricotta Cheese
1/4 cup KRAFT Grated Parmesan Cheese
1/2 tsp. dried Italian seasoning
1/4 tsp. garlic salt
1/4 tsp. pepper
12 mini whole wheat pita breads
1/4 cup chopped fresh basil

Steps:

  • Heat oven to 450°F.
  • Combine first 6 ingredients.
  • Place pita breads on baking sheet; top with cheese mixture and basil.
  • Bake 10 to 14 min. or until cheese is melted.

Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g

PEPPERONI THREE-CHEESE WHITE PIZZA



Pepperoni Three-Cheese White Pizza image

A quick homemade crust makes this decadent white pizza pie achievable for a weeknight dinner. The elemental combination of toppings like cream, garlic, lemon zest, ricotta cheese, and pepperoni make it a meal to remember.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 45m

Number Of Ingredients 10

2/3 cup heavy cream
1 ounce Parmigiano-Reggiano, finely grated (1/4 cup)
1 teaspoon minced garlic
1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh juice
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 pound Quick and Easy Pizza Dough
5 ounces low-moisture mozzarella, such as Polly-O, thinly sliced
2 1/2 ounces thinly sliced pepperoni (1/2 cup)
5 ounces ricotta (2/3 cup)

Steps:

  • Preheat oven to 450°F with a pizza stone or baking sheet set on a rack in lowest position. Whisk together cream, Parmigiano, garlic, and lemon zest and juice; season with salt and pepper.
  • Drizzle 3 tablespoons oil onto a rimmed quarter-sheet pan (9 by 12 1/2 inches). Stretch dough to edges of pan. Drizzle evenly with remaining 1 tablespoon oil; season with salt and pepper.
  • Spread cream mixture evenly over dough, leaving a 1/2-inch border. Top with mozzarella and pepperoni. Bake in pan on stone 10 minutes. Dollop evenly with ricotta, then continue baking until crust is golden brown, 12 to 15 minutes more.

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