Obscenely Easy White Pizza

I know you’re probably sick of my pizza recipes. I know. But what can I say? The Easy Whole Wheat Pizza Dough, she just keeps on giving! This particular cheese/bread combo has been a Sunday night go-to for several weeks now, and it seems to go equally well with pinot noir, pinot gris, and Tecate. It’s also super easy, and all of the ingredients can be purchased at even our crapshoot of a local grocery store (It’s called Bravo, but one day I’m going to start calling it “Booooo!”).

The first time I made this, I topped it with slivered basil BEFORE putting it in the oven. Bad idea. As you can see from the photo, it shriveled up to almost nothing, which I probably could’ve predicted if I wasn’t dying of hunger at the time. Anyway, last night we sprinkled the basil on just after the pizza came out of the oven, and it was perfection.

Now go on then, pick or whip yourself up a pizza crust, get your mozzarella shred on.

Obscenely Easy White Pizza

Makes two 12-inch pizzas or one 13- x 16-inch pizza.

1 recipe Easy Whole Wheat Pizza Dough
4 cloves garlic, sliced thin
8 oz. mozzarella, shredded
2 oz. goat cheese
2 roma tomatoes, thinly sliced
1 handful fresh basil, slivered

The prep on this is seriously so easy that I almost feel like a tool even typing it out. But anyway. Preheat the oven to 450 degrees.

When the crust is risen and ready, sprinkle the shredded mozzarella all over in an even layer. Follow with nickel-sized glops of goat cheese, then the sliced garlic, and finally, the tomato slices.

Place the pizza in the center of the oven and bake for 10 minutes. Once the crust is brown and lovely and the cheeses are melted, remove from oven and top with the slivered basil. I also find that this pizza benefits from some fresh black pepper and a drizzling of olive oil.