Tomato pizza is good. White pizza is better—and once you’ve figured that out, there’s no going back. Without the overpowering acidity, the other ingredients really come through. Zucchini and Tête de Moine cheese make the most of it.
Ingredients :
- Pizza dough — Homemade or store-bought really changes the outcome. Homemade: all-purpose or bread flour, fresh yeast, a little olive oil, salt, warm water—and at least 1.5 hours rise at room temperature. Store-bought: choose fresh refrigerated dough, not frozen. Frozen dough often gives a rubbery texture that no oven can fix.
- Ricotta — It acts as the sauce. Use whole-milk ricotta, not low-fat—low-fat releases too much water during baking and soaks the dough. Good ricotta should be firm under the spoon, almost grainy. Season it with salt, pepper, and a small grated garlic clove before spreading.
- Zucchini (courgettes) — Small and firm, not the large August zucchinis full of water. Slice them as thinly as possible—ideally on a mandoline, 2-3 mm max. The thinner they are, the more evenly they cook without releasing liquid onto the pizza.
- Tête de Moine AOP — This is the cheese that gives this pizza its identity. It comes in small rosettes made with a tool called a girolle—if you don’t have one, a spiral peeler will do. Never put it on before baking: the heat would kill its aromatic finesse. It is placed on the hot pizza only after coming out of the oven, and melts gently.
