Homemade White Pizza (with homemade whole wheat dough)

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Homemade White Pizza 
(with homemade whole wheat dough)
This recipe was something fun that we created for another cooking club. I loved making the dough from scratch, and it was so easy! This is an interesting variation and that can be adjusted to add any toppings that you love. 


    • 3 tablespoons extra-virgin olive oil
    • 1 garlic clove, minced
    • homemade whole wheat pizza dough (see below)
    • 6 ounces fresh mozzarella cheese, cut into 1/4-inch-thick slices, then coarsely chopped
    • 3 ounces soft fresh goat cheese, crumbled
    • 1/2 cup part-skim ricotta cheese
    • 3 tablespoons freshly grated Parmesan cheese
    • 20 oz. frozen spinach, defrosted and squeezed dry

Position rack in center of oven and preheat to 450°F. Brush 13×9-inch metal baking pan with 1 tablespoon olive oil. Mix remaining 2 tablespoons olive oil and garlic in small bowl.

  1. Roll out pizza dough on lightly floured work surface to 14×10-inch rectangle. Transfer dough to prepared pan; brush lightly with some of garlic oil. 
  3. Top with mozzarella cheese and goat cheese, leaving 1/2-inch plain border. Crumble ricotta cheese over, then add spinach. Sprinkle with Parmesan.



  4. Bake pizza until crust is golden brown and cheese melts, about 18 minutes. 
  1. Drizzle remaining garlic-oil over pizza. Let stand 3 minutes. Do ahead Can be made 4 hours ahead. Let stand at room temperature. Before continuing, rewarm in 350°F oven until heated through, about 10 minutes.


Whole Wheat Pizza Dough Recipe

·         3/4 cup warm water (105°F to 115°F)
·         1 envelope active dry yeast
·         2 cups (or more) whole wheat flour
·         1 teaspoon sugar
·         3/4 teaspoon salt
·         3 tablespoons olive oil
Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor.

Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball.
Transfer to lightly floured surface. Knead dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute.

Transfer to prepared bowl; turn dough in bowl to coat with oil.


Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour.


Punch down dough.
(If you want to make ahead- Can be made 1 day ahead. Store in airtight container in refrigerator.)

Roll out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)


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