White Pizza with Potatoes & Sun-Dried Tomatoes

Name: White Pizza with Potatoes & Sun-Dried Tomatoes
Yield: Serves 2–4
Ingredients: Kosher salt and freshly ground pepper; ¼ cup (1½ oz/45 g) whole-wheat flour; 1 cup (8 oz/250 g) whole-milk ricotta cheese; 3½ cups (17½ oz/545 g) all-purpose flour, plus more for dusting; ⅓ cup (2 oz/60 g) drained oil-packed sun-dried tomatoes; 3 tablespoons olive oil, plus more for drizzling; 1 cup (4 oz/125 g) shredded mozzarella cheese; ¼ cup (1 oz/30 g) grated Parmesan cheese; 2 small red potatoes, (about ¼ lb/125 g total), unpeeled; Olive oil as needed; ¼ cup (¼ oz/7 g) fresh basil leaves, torn; 1 package (2½ teaspoons) quick-rise yeast; 1¼ cups (310 ml) warm water, plus more as needed; 1 tablespoon sugar; Kosher salt

Preparation info

Serves
2–4

Difficulty
Medium

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

The key to a crispy pizza crust is to let the oven preheat for a long time so it’s really, really hot. A white pizza, made without red sauce, lends itself well to vegetable toppings and simple ingredients. If you are short on time, use prepared pizza dough.

Ingredients

For the Pizza Dough

3½ cups (17½ oz/545 g) all-purpose flour, plus more for dusting

Main course
Pizza
Vegetarian

Method

To prepare the pizza dough, in a food processor, combine the flours, yeast, sugar, and 1 tablespoon salt. With the machine running, add the warm water and oil in a steady stream and then pulse until the dough comes together in a rough mass, about 12 seconds. If the dough does