Food & Cooking Recipes Healthy Recipes Vegetarian Recipes White Pizza Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Switch up your pizza routine by ditching the red sauce. Slather on some creamy ricotta instead, followed by your favorite cheeses for topping. Martha made this recipe on Martha Bakes episode 503. Ingredients 1 pound pizza dough, homemade or store-bought 1/3 to 1/2 cup shredded fontina cheese Olive oil, for drizzling ¼ pound fresh mozzarella cheese, torn into 1-inch pieces Olive oil, for drizzling Crushed red pepper flakes, salt, and pepper Fresh basil leaves Directions Preheat oven to 500 degrees with a pizza stone placed on rack in the upper third of the oven for 1 hour. Stretch dough into a 13-inch round on a pizza peel topped with parchment paper. Spread with ricotta, leaving a half-inch border. Top with Fontina and mozzarella. Drizzle with olive oil and season with red pepper flakes, salt, and pepper. Using the pizza peel, slide the dough along with the parchment paper onto the pizza stone and bake until the bottom is well browned and the cheese is bubbling. Remove from oven and garnish with fresh basil leaves before serving. Rate it Print