Summer Veggie White Pizza with Garden Herb Crust

Anyone who has been following my blog for a while knows that I love making homemade pizza. As far as I’m concerned, if the dough isn’t from scratch, it isn’t homemade. Since the last pizza recipe that I’ve posted, I’ve come to several conclusions, and they are as follows:

  • I am NOT a fan of my pizza stone. The crust turns out way too fluffy for my taste. I’ve decided that I’m a thin crust kinda gal. The crispier the better! With that being said: a free pizza stone is available to a good home! Any takers?
  • Using the dough hook that came with my KitchenAid has been a complete game changer. No kneading necessary?! Um, sign me up! Since I know that most people aren’t as bougie as me when it comes to kitchen gadgets, I’ll continue to post my old school recipe that requires kneading. (But seriously, if you’re an avid pizza dough maker, consider the investment.)
  • Garden herb crust is WHERE IT’S AT. How have I not thought of this sooner?! With an abundance of garden herbs at my fingertips all summer long, it couldn’t have been easier to whip up. 

The star ingredients of this pizza were inspired by most recent CSA pickup. Zucchini and sweet corn are quintessential summer ingredients that I was extremely excited to put to use. However, let’s talk about the real star: Claudio’s whole milk ricotta. OMG. If you are in the Philadelphia area, I urge you to head to the Italian Market to pick some up. I guarantee that it is some of the best ricotta that you will ever taste. The second that I laid eyes on it at my most recent CSA pickup, I knew that white pizza was in my immediate future. 


What you’ll need:

  • 1 cup warm water
  • 1 tbsp. active dry yeast
  • 3 cups all-purpose flour
  • 1 tbsp. pure cane sugar
  • 1 tbsp. sea salt
  • 2 tbsp. avocado oil
  • 1/4 cup finely chopped fresh herbs (any variety will do; I used equal parts parsley, basil, oregano, and tarragon)

What you’ll do:

  • Combine warm water and yeast in a small bowl; stir and allow to sit for 5 minutes
  • In a large bowl, combine the flour, sugar, and salt; mix together with a whisk
  • Add the yeast mixture, avocado oil, and herbs to the large bowl; mix with a hand mixer until the dough forms
  • On a well-floured surface, knead the dough for about 5 minutes, adding additional flour if necessary
  • Form the dough into the shape of a disk; place into a well-oiled bowl and cover with a damp cloth; allow to rise for at least 2 hours


What you’ll need:

  • Dough
  • 1 tbsp. truffle oil
  • 1 cup shredded asiago 
  • 8-10 pieces shaved zucchini 
  • 12-14 heaping tsp. ricotta
  • 1/4 cup sweet corn
  • Crushed red pepper flakes 

What you’ll do:

  • Preheat the oven to 425 ºF; meanwhile, roll the dough onto a baking sheet
  • Next, brush the truffle oil onto the dough
  • Then, sprinkle the asiago over the truffle oil, and arrange the zucchini and and ricotta as pictured
  • Lastly, sprinkle the sweet corn on top
  • Bake in the oven for approximately 15 minutes, or until the crust is golden brown
  • Garnish with desired amount of crushed red pepper

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