Three Cheese White Pizza with Pesto and Roasted Tomatoes Recipe

Introduction

This Three Cheese White Pizza with Pesto and Roasted Tomatoes is a delightful twist on classic pizza. Creamy ricotta, melted fontina, and parmesan combine with vibrant pesto and sweet roasted tomatoes for a flavorful, cheesy bite that’s perfect for any occasion.

Ingredients

• 1 package active dry yeast
• 1 tsp. sugar
• 1 cup warm water
• 2 1/2 cups all-purpose flour
• 2 tsp. sea salt
• 2 tbsp. extra virgin olive oil
• 1-2 tbsp. coarse ground cornmeal
• 1/2 cup whole milk ricotta cheese
• 1 1/2 cups fontina cheese, shredded
• 1/2 cup parmesan cheese, grated
• 2 tbsp. pesto (homemade or store-bought)
• 2 tbsp. roasted tomatoes, chopped (or sundried tomatoes packed in oil)

Instructions

1. Step 1: In a large bowl, combine the yeast, warm water, and sugar. Let it sit for about 10 minutes until a bubbly foam forms on top.
2. Step 2: Add the flour, sea salt, and olive oil to the yeast mixture. Stir with a wooden spoon until combined.
3. Step 3: Transfer the dough to a lightly floured surface and knead for 6 to 7 minutes until it becomes elastic and smooth.
4. Step 4: Lightly oil the inside of a bowl and place the dough ball inside. Coat the top with a bit of olive oil, cover with a dish towel, and let rise for 1 to 1 1/2 hours until doubled in size.
5. Step 5: Preheat your oven to 450℉. Roll out the dough to about 1/4 inch thickness in your desired shape.
6. Step 6: Sprinkle cornmeal onto a large baking sheet or pizza stone to prevent sticking. Place the rolled dough on it, drizzle with olive oil, and bake for 6-8 minutes until lightly golden but not fully cooked.
7. Step 7: Remove the dough from the oven and spread a thin layer of ricotta cheese over it, then spread pesto on top.
8. Step 8: Sprinkle shredded fontina and grated parmesan evenly over the pizza, then add the chopped roasted tomatoes.
9. Step 9: Bake for another 8 to 9 minutes until the cheese is bubbly and golden.
10. Step 10: Let the pizza cool for several minutes before slicing and serving. Enjoy!

Tips & Variations

• Use sundried tomatoes packed in oil if you don’t have roasted tomatoes on hand; they add a lovely tangy sweetness.
• For a crispier crust, bake the dough on a preheated pizza stone instead of a baking sheet.
• Try swapping fontina with mozzarella for a different texture and milder flavor.
• Brush the crust edges with olive oil before baking to enhance browning and flavor.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375℉ for about 8-10 minutes to restore crispness. Avoid microwaving to keep the crust from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pizza dough instead of making my own?

Yes, store-bought dough works perfectly and saves time. Just roll it out and follow the rest of the steps for toppings and baking.

Can I make this pizza vegan?

To make a vegan version, substitute the cheeses with plant-based alternatives and use vegan pesto. The dough recipe is naturally vegan-friendly.

Three Cheese White Pizza with Pesto and Roasted Tomatoes Recipe

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4.7 from 79 reviews

This Three Cheese White Pizza with Pesto and Roasted Tomatoes is a delicious homemade recipe featuring a freshly made pizza dough, creamy ricotta, melty fontina, sharp parmesan, flavorful pesto, and sweet roasted tomatoes. The pizza dough is prepared from scratch, allowed to rise, then partially baked before being topped with cheeses, pesto, and tomatoes, and baked again to bubbly perfection. Perfect for a cozy homemade Italian-inspired meal.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 17 minutes
• Total Time: 1 hour 45 minutes
• Yield: 1 large pizza (serves 2-4) 1x
• Category: Pizza
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Pizza Dough:

• 1 package active dry yeast
• 1 tsp sugar
• 1 cup warm water
• 2 1/2 cups all purpose flour
• 2 tsp sea salt
• 2 tbsp extra virgin olive oil
• 1–2 tbsp coarse ground cornmeal

For the Pizza Toppings:

• 1/2 cup whole milk ricotta cheese
• 1 1/2 cups fontina cheese, shredded
• 1/2 cup parmesan cheese, grated
• 2 tbsp pesto (homemade or store-bought)
• 2 tbsp roasted tomatoes, chopped (or sun-dried tomatoes packed in oil)
• 1 tbsp extra virgin olive oil (for drizzling)

Instructions

1. Activate the Yeast: Pour the packet of active dry yeast into a large bowl and add 1 cup of warm water and 1 tsp sugar. Let it sit for about 10 minutes until a bubbly foam forms on top, indicating the yeast is active.
2. Make the Dough: Add the all purpose flour, sea salt, and 2 tbsp olive oil to the yeast mixture. Stir with a wooden spoon until combined and a rough dough forms.
3. Knead the Dough: Transfer the dough to a lightly floured surface and knead for 6 to 7 minutes until it is smooth, elastic, and thoroughly combined.
4. Let the Dough Rise: Lightly oil the inside of a clean bowl and place the dough ball inside. Rub more olive oil over the top of the dough to prevent drying. Cover with a dish towel and let it rise for 1 to 1 1/2 hours until doubled in size.
5. Preheat the Oven: When the dough has risen, preheat your oven to 450°F (232°C).
6. Roll Out the Dough: On a floured surface, roll out the dough to about 1/4 inch thickness and your desired shape.
7. Prepare the Baking Surface: Sprinkle coarse ground cornmeal onto a large baking sheet or pizza stone to prevent sticking. Place the rolled dough on top and drizzle about 1 tbsp olive oil over it.
8. Partially Bake the Crust: Bake the dough for 6 to 8 minutes until it is lightly golden but not fully cooked.
9. Assemble the Pizza: Remove the partially baked crust from the oven. Spread a thin layer of ricotta cheese evenly over the dough, then spread a thin layer of pesto on top. Sprinkle shredded fontina evenly over the pizza, followed by grated parmesan. Top with chopped roasted tomatoes.
10. Bake the Pizza: Return the pizza to the oven and bake for an additional 8 to 9 minutes until the cheese is bubbly and has turned golden brown.
11. Cool and Serve: Remove the pizza from the oven and allow it to cool for several minutes before slicing. Enjoy your delicious three cheese white pizza!

Notes

• You can substitute roasted tomatoes with sun-dried tomatoes packed in oil for a different flavor profile.
• Use a pizza stone if available for a crisper crust, otherwise a baking sheet works well.
• Adjust baking times according to your oven’s performance to avoid burning the crust.
• The pizza dough can be prepared a day in advance and refrigerated overnight, just allow it to come to room temperature before rolling out.
• If you prefer a thinner crust, roll the dough out thinner than 1/4 inch, but adjust baking times accordingly.

Keywords: three cheese white pizza, white pizza with pesto, roasted tomato pizza, homemade pizza dough, Italian pizza recipe, easy pizza recipe