Food & Cooking Recipes Appetizers White Pizza with Pickled Onions and Peppers By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 13, 2019 Print Share Share Tweet Pin Email Photo: Christopher Testani Prep Time: 25 mins Total Time: 45 mins Servings: 4 Ingredients 1 cup ricotta, preferably fresh ¾ cup finely grated Parmesan 1 cup grated Monterey Jack 1 tablespoon minced garlic 2 tablespoons extra-virgin olive oil, plus more for baking sheet and drizzling Coarse salt and freshly ground pepper Quick Basic Pizza Dough, or 1 pound store-bought dough 1 ½ cups Pickled Onions and Peppers 2 ounces soppressata, very thinly sliced Fresh flat-leaf parsley leaves, for serving (optional) Directions Preheat oven to 500 degrees. Stir together cheeses, garlic, and oil in a small bowl; season with salt and pepper. Divide dough in half; let rest 10 minutes. Brush a baking sheet with oil. Stretch one piece of dough into a 10-inch round on sheet. Dot with half of cheese mixture, then top with half of pickles and half of soppressata. Bake until crust is golden brown and cheese is bubbling, 10 to 12 minutes. Drizzle with oil, top with parsley, and serve. Repeat with remaining dough and toppings. Print