White Four-Cheese Pizza with Basil and Garlic
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, finely chopped
- One 16-ounce package fresh or thawed frozen pizza dough
- 6 ounces fresh mozzarella, sliced ¼ inch thick and coarsely chopped
- 3 ounces rindless goat cheese, crumbled
- ½ cup part-skim ricotta cheese
- 3 tablespoons freshly grated Parmesan cheese
- 3 tablespoons thinly shredded fresh basil
Instructions:
Pizza without tomatoes? Sure—especially at a party where you don’t want guests dripping tomato sauce down their fronts.
- Position a rack in the center of the oven and preheat to 425°F. Lightly oil a 13 × 9-inch metal baking pan. Mix the oil and garlic together in a small bowl; set aside.
- Roll out the dough on a very lightly floured work surface into a 14 × 10-inch rectangle. Fit into the pan. Top with the mozzarella, goat cheese, ricotta, and Parmesan, leaving a ½-inch-wide border around the sides. Brush with some of the garlic oil, but leave the garlic solids in the bowl.
- Bake until the crust is golden brown, 20 to 25 minutes. During the last 3 minutes, spoon the remaining garlic and oil over the pizza. Remove from the oven and let stand for 3 minutes. (If making the pizza ahead, store at room temperature. Reheat in a preheated 350°F oven until hot, about 10 minutes.)
- Cut crosswise into 6 strips, then lengthwise into 4 pieces to make 24 pieces total. Sprinkle with the basil. Transfer to a platter and serve hot.