Here's the white pizza recipe that will have people asking what's on it before they've finished their first bite. Whipped ricotta, cupped pepperoni, hot honey, and a perfectly blistered crust with zero tomato sauce in sight.
White Pizza With Whipped Ricotta and Hot Honey
|HALO
White Pizza With Whipped Ricotta and Hot Honey
HALO
2 pizzas
15 minutes
5 minutes
1344
Italian
Main
Make the whipped ricotta first and let it sit for a few minutes before use. Add the ricotta, olive oil, lemon juice, grated garlic, salt, and white pepper to a bowl. Whisk vigorously until smooth, light, and spreadable. Taste and adjust salt and l...
Ingredients
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2 x 250g pizza dough balls (cold fermented for 48 to 72 hours)
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250g whole milk ricotta
1 tablespoon extra virgin olive oil
Juice of half a lemon
1 small clove garlic, finely grated
Pinch of fine salt
Pinch of white pepper
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80g low-moisture mozzarella, torn by hand
60g pepperoni, sliced
2 tablespoons hot honey
Large handful fresh rocket
Pinch of chili flakes (optional)
Flaky sea salt
Extra virgin olive oil for finishing
Directions
Make the whipped ricotta first. Let it sit for a few minutes before use. Add the ricotta, olive oil, lemon juice, grated garlic, salt, and white pepper to a bowl. Whisk vigorously until smooth, light, and spreadable. This takes about 60 seconds by hand. Taste and adjust salt and lemon. It should be bright, slightly tangy, and rich without being heavy. Set aside at room temperature.
Fire up the Versa 16 Pizza Oven and bring the stone up to 750°F. Allow at least 15 to 20 minutes for the stone to reach full temperature. Pull your dough balls from the refrigerator at least 2 hours before baking if you haven't already. Try not to skip this step because cold dough on a hot stone seizes rather than springs.
Flour your work surface generously. Press the dough ball outward from the center with your fingertips, leaving a 1-inch border for the cornicione. Pick up and let gravity stretch it gently, rotating as you go, to approximately 10–12 inches. Lay onto a lightly floured peel.
Spread a generous layer of whipped ricotta across the surface of the dough. Go closer to the edge than you would with tomato sauce, leaving just a half-inch border. The ricotta is the base, the flavor, and the sauce all in one. Don't be shy with it.
Scatter torn mozzarella across the ricotta. Lay the pepperoni evenly across the top. The pieces will cup and crisp in the oven, forming small pools of rendered fat. This is exactly what you want.
Slide the pizza onto the rotating stone. Close the door. Bake for 75-90 seconds at up to 750°F. Watch for the crust to blister and spot at the edges and the pepperoni to cup and darken at the rims. The motorized rotating stone ensures even exposure, you don't need to touch anything.
Remove with the peel. Immediately drizzle hot honey generously across the entire surface. you can be generous with it, the sweetness and heat are the whole point against the richness of the ricotta. Add a handful of fresh rocket directly on top. The heat of the just-baked pizza wilts the rocket slightly, just enough.
Finish with a pinch of chili flakes if you want more heat, a few flakes of sea salt, and a final drizzle of extra virgin olive oil. Cut and serve immediately.
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