White pizza with basil and oregano

Pasta & Pizza
Written By ANNA Test Kitchen

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

This beautiful pizza is garlicky and herbaceous. Served as a starter, or an entrée with our kale Caesar, this recipe is so delicious.

Ingredients

Cornmeal, for dusting

Extra-virgin olive oil, for brushing

1 clove garlic, minced

1/2 cup ricotta

1 teaspoon dried oregano

3 tablespoons freshly grated Parmesan

10-12 fresh basil leaves

Freshly ground black pepper

Pizza dough, store-bought

White sauce

1 tablespoon butter

1 clove garlic, minced

1 tablespoon all-purpose flour

1/2 cup milk

Sea salt and freshly ground pepper, to taste

Serve with Kale Caesar salad (get recipe)

Preparation

For white sauce, in saucepan melt butter with minced garlic over medium heat for 1-2 minutes. Add in flour and whisk to combine. Cook a few more minutes and add in milk, a little at a time, whisking to combine. Bring to simmer and cook for 2 minutes. Season with salt and pepper. Set aside.

Preheat oven to 500°F. Roll out pizza dough on lightly floured surface to 1/2-inch thickness. Dust back of (pre-heated) baking sheet with cornmeal and place rolled-out dough on top. Brush with olive oil and sprinkle with minced garlic. Brush with white sauce, dot with ricotta, sprinkle with oregano and Parmesan. Bake for 10-12 minutes, until crust is golden and cheese is melted. To serve, top with fresh basil and season with salt and pepper. Cut into wedges. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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