Recipes | Comfort Food Favorites

Parmesan Garlic Pizza Bianco

with fresh arugula and balsamic vinegar glaze

Garlicky, cheesy, white pies become a breeze with our creamy Parmesan Potato Seasoning Sauce. Top with the flavors of fresh baby arugula and a drizzle of balsamic vinegar glaze (found in store near vinegars) for a true pizza bianco.

Note: We use a heated pizza stone to get the crust nice and crispy, but a baking sheet pan works as well. The crust won't be as crunchy but it will still be delicious!

Serves 1-2
  • Recipe

    Ingredients

    1     pouch (4 ounces) Red Fork Parmesan Garlic Mashed Potato Seasoning Sauce

    3    cups (8 ounces) fresh shiitake mushrooms, stems discarded, caps cleaned and sliced

    1     small leek, white and pale green section, halved, thinly sliced (about 1 ½ cups)

    ¼    cup (2.5 ounces) whole milk ricotta

    8    oz prepared pizza dough, found in refrigerator case

          Shaved Parmesan cheese, for garnish

          Balsamic vinegar glaze, for garnish

          Baby arugula, for garnish

          Crushed red pepper flakes for serving


    Instructions

    1. Preheat oven with a pizza stone to 425 degrees.
    2. Heat 5 tablespoons of the Red Fork Seasoning Sauce in a large nonstick skillet over high heat. When sauce begins to bubble, add the sliced mushrooms and leeks. Cook until almost tender, about 5 minutes. Set aside.
    3. Whisk the remaining Red Fork Seasoning Sauce in a bowl with the ricotta. Set aside.
    4. Working on the back of a sheet pan sprinkled with semolina flour, form dough to make a 12 inch round about 1/4-inch thick crust.
    5. Spread the ricotta mixture over the center of the pizza leaving a 1-inch border. Top the pizza with the cooked mushrooms and leaks, distributing the mixture evenly.
    6. Carefully transfer pizza to heated stone in the oven. Bake until golden brown on edges and bottom, 12 to 15 minutes. Remove from oven.
    7. While still hot, top the pizza with drizzles of balsamic vinegar glaze, handfuls of fresh arugula and shaved parmesan cheese. Then slice into wedges. Serve with red pepper flakes. 
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    Red Fork celebrates classic comfort foods and the contemporary American bistro flavors that food-lovers crave. Our chef-developed recipes are made from meticulously-sourced ingredients for inspired, restaurant-quality taste conveniently and economically.

Ingredients

1     pouch (4 ounces) Red Fork Parmesan Garlic Mashed Potato Seasoning Sauce

3    cups (8 ounces) fresh shiitake mushrooms, stems discarded, caps cleaned and sliced

1     small leek, white and pale green section, halved, thinly sliced (about 1 ½ cups)

¼    cup (2.5 ounces) whole milk ricotta

8    oz prepared pizza dough, found in refrigerator case

      Shaved Parmesan cheese, for garnish

      Balsamic vinegar glaze, for garnish

      Baby arugula, for garnish

      Crushed red pepper flakes for serving


Instructions

  1. Preheat oven with a pizza stone to 425 degrees.
  2. Heat 5 tablespoons of the Red Fork Seasoning Sauce in a large nonstick skillet over high heat. When sauce begins to bubble, add the sliced mushrooms and leeks. Cook until almost tender, about 5 minutes. Set aside.
  3. Whisk the remaining Red Fork Seasoning Sauce in a bowl with the ricotta. Set aside.
  4. Working on the back of a sheet pan sprinkled with semolina flour, form dough to make a 12 inch round about 1/4-inch thick crust.
  5. Spread the ricotta mixture over the center of the pizza leaving a 1-inch border. Top the pizza with the cooked mushrooms and leaks, distributing the mixture evenly.
  6. Carefully transfer pizza to heated stone in the oven. Bake until golden brown on edges and bottom, 12 to 15 minutes. Remove from oven.
  7. While still hot, top the pizza with drizzles of balsamic vinegar glaze, handfuls of fresh arugula and shaved parmesan cheese. Then slice into wedges. Serve with red pepper flakes.