45 minutes
A savory white pizza featuring a smoked mozzarella-stuffed crust, topped with leeks, mushrooms, and a blend of cheeses.
Olive Oil, divided
tablespoons
Pizza Dough, favorite
0 recipe
Smoked Mozzarella Cheese
0 oz
Garlic Clove, thinly sliced
each
cups
Fresh Whole-Milk Mozzarella Cheese, roughly torn
0 oz
Fresh Rosemary Leaves, roughly chopped
teaspoons
Large Leek, white part only, thinly sliced
cups
Cremini Mushrooms, thinly sliced
0 oz
Parmesan Cheese, finely grated
cups
1. Preheat Oven and Prepare Pan
Begin by preheating your oven to 475°F (240°C), placing one rack near the top and one in the middle. Coat a sheet pan with 1½ tablespoons of olive oil.
2. Prepare the Dough
Roll out your pizza dough to fit the pan, ensuring it's evenly spread.
3. Stuff Crust with Smoked Mozzarella
Cut 4 ounces (115 g) of the smoked mozzarella into pieces and line them along the edge of the dough. Fold the dough over the cheese and press to seal it.
4. Add Garlic and Ricotta
Brush the surface of the dough with another 1½ tablespoons of olive oil. Evenly distribute the sliced garlic and dot the pizza with ricotta cheese.
5. Top with Cheeses, Leeks, and Mushrooms
Scatter the remaining smoked mozzarella and fresh mozzarella over the dough, followed by the sliced leeks, mushrooms, and 2 teaspoons of chopped rosemary.
6. Add Parmesan and Bake
Sprinkle the pizza with ¼ cup (25 g) of finely grated Parmesan cheese. Place the pizza on the top oven rack and bake for 15 minutes, then if needed, continue baking for an additional 10-15 minutes.
7. Serve
Once baked, allow the pizza to cool slightly before serving. Garnish with extra rosemary leaves and a sprinkle of Parmesan cheese.
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