White Pizza

For the same meal mentioned above, I must have needed a carb-fix. I felt I needed some pizza to wash down the pasta. Weird I know. But interestingly enough, the cheesy texture of this pizza complimented the pasta and red sauce perfectly. Of course, in your home you can (and probably should) make these dishes separately and feel just as carb-complete.

Time from prep to Eating: 30 minutes

What You Need:
2 small skillets

The Stuff:
1 pizza crust (i.e. Boboli)
2 Tbsp olive oil
3 cloves minced garlic
½ cup of your favorite alfredo sauce
½ cup part-skim ricotta cheese
8 oz mozzarella cheese
½ white onion, sliced into thin rings
Salt and pepper to taste
4 basil leaves
Finishing oil

Here’s What You Do:
Preheat the oven to 425, or as specified on the pizza crust directions.

In the small skillet, heat 1 Tbsp olive oil and the onion over medium heat for about 15 minutes until caramelized. You may need to add a pinch of white sugar to help it along – though this isn’t absolutely necessary. Once caramelized place the onions on a separate plate and lower the heat to low. Add the rest of the olive oil and the garlic slowly cooking for about 2 minutes.

On the pizza crust evenly spread the olive oil and garlic, followed by the alfredo sauce. Spoon the ricotta cheese in various areas around the pizza (don’t worry, the cheese will melt and spread out all by itself), then top with the mozzarella cheese. Evenly spread the onions over the top the cheese and sprinkle salt and pepper to taste.

Bake in the oven for about 15 minutes, or as directed in the pizza crust directions. Sprinkle with basil and some finishing oil before serving.