White Pizza (Pizza Bianchi)

photo credit (c) 2017 by Tristan Sullivan

As you can probably tell, I’ve been on a pizza streak, and I’d been thinking of how to make a New York-style white pizza 30/40/30.  If you’ve never had a white pizza before, it’s basically the ultimate cheese pizza – ricotta and mozzarella married with oregano, garlic and a drizzle of olive oil on a thin and pillowy crust – simple and yet so damn delicious.

Surprisingly, this recipe was very easy to create and is the “ultimate” 30/40/30 recipe – 5 ingredients (without the seasoning), and it takes less than 30 minutes to make all 8 servings, including prep and baking time.

Who said that 30/40/30 food could be so sinfully delicious and easy to make in less than 30 minutes? ^_^

(makes 8 servings (1 slice per serving))

1 package 100-calorie white bagel or sandwich thins (I recommend Arnold’s PocketThins) 
15 oz. (or one container) nonfat ricotta cheese
12 oz. (or one container) light mozzarella cheese, shredded
1 tbsp. olive oil
1 tsp. crushed garlic
1/4 tsp. salt
1/2 tsp. dry Italian seasoning

1.  Preheat oven to 350 degrees F.
2.  Separate panini slims in half and place on a baking sheet.
3.  In a large bowl, mix cheeses, olive oil, garlic, salt and spices until well-combined.
4.  With a 1/2 measuring cup, add mixture on each panini halve and spread evenly with a spatula.
5.  Bake in the oven for 10-15 minutes until mozzarella cheese has melted and bread is slightly toasted.


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