White Pie
  • 5 ½ cups (3 lb) Ricotta (#191001)
  • ¾ cup (3.25 oz) Parmesan Cheese, grated (#190150)
  • 3 Tbsp. Parsley, fresh, minced
  • 2¼ tsp. Salt (#110600)
  • ¾ tsp. Black Pepper, freshly ground (#1001639)
  • 9 pizza Dough Balls, slacked (#213300)
  • One 5 lb bag Mozzarella Cheese, shredded (#170212)
  • Olive Oil, as needed (#280365)
  1. In medium bowl, mix Ricotta, Parmesan cheese, parsley, salt and pepper until thoroughly combined.  Cover and chill below 40-degrees F to hold.
  2.  To assemble single pie: Place pizza dough on a flat work surface.  Spread half cup of Ricotta mixture evenly over crust.  Top with 1½ cups mozzarella cheese and distribute another ¼ cup Ricotta mixture in six evenly spaced dollops on top of pie.  Brush pizza crust lightly with olive oil.
  3. Repeat with remaining pizza crusts, Ricotta mixture and mozzarella cheese.
  4. Bake on a heated pizza stone in preheated 500 degree F conventional oven for 10 to 12 minutes or until crust is golden brown and cheese is melted.  Remove from oven.  Slice each pizza into six wedges.