Today I am going to change your life. And I am going to do that with the one startling revelation that you can make your own cheese at home. In under an hour. No joke.
In all seriousness, once I discovered how to make my own ricotta cheese, I have never looked back. And even gone so far as to make my own paneer and yoghurt using these helpful guides from The Kitchn. Honestly speaking, this will change your life.
Let me break this recipe down for you: first of all, it will take you less than 30 minutes to prepare. This is one of those quick Sunday lunches to prepare when still slightly famished from breakfast, but not hungry enough for a full blown meal. It’s light, it’s easy and you can incorporate lots of vegetables into the toppings to maximize healthiness. In short, this recipe is flawless.
The honey balsamic reduction is completely optional but I feel that this white cheese pizza cannot reach its full potential without the tangy flavours of this sauce. I feel that it really cuts the soft and creamy flavour of the cheeses with a sharp, distinct taste and that that ties the whole meal together.
Starting with a preprepared pizza dough, you can use this recipe, all that you have to do is roll out the dough, add your desired toppings, bake for 15 minutes and you are well on your way to tasting Nirvana. You can prepare the balsamic honey reduction whilst your pizza is baking and just pour it straight over the pizza as soon as it gets out. Uggggghhhhhh heaven.
1 pizza dough, either store bought or made from this recipe
1 cup ricotta cheese
1 cup grated mozzarella cheese
1/2 cup chopped spinach
1/2 cup grated parmesan cheese
Optional additives: 1/4 cup sliced red onion, 1/2 cup sautéed mushrooms, 1/2 cup grated feta cheese, 1/4 cup caramelised onions
Honey Balsamic Reduction
1/2 cup balsamic vinegar
2 tbsp raw honey
1 tbsp cornflour + 1 tbsp COLD water
Make the pizza:
- Start by preheating your oven to a temperature that is above 200°C/400°F, basically, just turn your oven up to its highest setting (mine goes up to 225°C/450°F). High temperatures are a key element in getting the perfect crust on pizza, so we have to make sure that every inch of that oven is burning hot. Place the pizza stone/baking sheet that you’re going to bake the pizza on in the oven as well. These steps are crucial for obtaining optimum golden brown crust.
- On a large piece of parchment paper, roll your pizza crust into a large rectangular shape, about 6 inches wide and 12 inches long and 1/2 inch thick. For a thin crust pizza, you can roll it out even thinner, but I prefer to keep it at its thickness as a thin crust pizza may not be able to support all your toppings and you may end up with a soggy crust.
- Spread the ricotta cheese all over the pizza crust, leaving a border that is about a 1/4 inch wide. Sprinkle on half the mozzarella cheese and half the parmesan cheese. Arrange the chopped spinach carefully over the pizza base. Finally, top it all off with the remaining mozzarella and parmesan.
- Remove your hot baking sheet from the oven (use gloves!) and carefully slide the parchment paper with your pizza onto the baking sheet. Bake in the preheated oven for 20-25 minutes or until the cheese is bubbling and the crust is golden. Whilst your pizza is baking, make the honey balsamic reduction.
Make the honey balsamic reduction:
- Combine the balsamic vinegar and honey in a small saucepan over medium heat. Bring mixture to a boil and simmer for 5 minutes.
- In a cup, dissolve the cornflour in the cold water and stir together until no lumps remain (you may need to add more water). Pour into the balsamic honey mixture and stir until mixture has thickened such that it coats the back of a spoon. Drizzle over baked pizza and serve immediately.