White Pizza with Olivelle Pizzaolio Olive Oil


  • 1 pound of pizza dough 

  • 1/4 cup Olivelle Pizzaolio Olive Oil 

  • 1 Tablespoon Rosa Marie Rosemary & Garlic Seasoning

  • 1/2 cup Ricotta Cheese

  • 1 8 oz Mozzarella Cheese Ball, sliced (or more.. we won't judge!)


Remove the pizza dough from the fridge well in advance of making your pizzas. A cold dough has the potential to crack your pizza stone.

Place the Pizza Stone on the middle rack of the oven, and preheat the oven to 450 degrees F for up to 30 minutes.

Place the dough on a lightly floured surface and flatten with your hands. Starting at the center and working outwards, turn and stretch the dough into a 12 inch circle, forming a lip around the edge. 
Combine the olive oil and Rosa Marie seasoning; brush on the dough. Top with dollops of ricotta cheese, slices of mozzarella cheese, salt, and freshly cracked black pepper.

Transfer the pizza onto the stone in the oven and bake until the crust is browned and the cheese is melted, about 12–15 minutes. 

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