White Pizza with Ricotta, Yogurt, Tomatoes and Basil

By lorik

Ingredients

• Makes one 10-inch pizza
• 1 batch prepared pizza dough (I like Jim Lahey's No-Knead recipe)
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 cup plain Greek yogurt
• 1/2 cup ricotta
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon dried thyme
• 1/4 cup fresh basil, chopped
• 1 1/2 cups cherry tomatoes, halved
• 1/4 cup grated Parmesan

Details

Adapted from food52.com

Preparation

Step 1

Preheat your oven to 500° F (or as high as it can safely go, which might not be that high).
On a lightly floured surface, stretch your pizza dough into a 10-inch circle—it should be quite thin. (Depending on the recipe you follow, you may have more dough. If so, just double the topping recipe and make another pizza, or save the dough for another night.) If you have trouble stretching the dough and it is too elastic, let it rest a little before trying again. Lightly oil the entire surface of the dough. Transfer the dough to a parchment-lined baking sheet.
In a small pan over medium heat, cook the garlic in a splash of olive oil until it softens (about 2 minutes).
In a small bowl, mix together the Greek yogurt, ricotta, 1/2 teaspoon of kosher salt, and cooked garlic. Spread the mixture on the oiled dough, leaving about 1 inch of dough on all sides.
Sprinkle the dried thyme, basil, and tomatoes over the surface of the dough. Sprinkle with the remaining salt and Parmesan.
Bake the pizza for about 10 to 12 minutes, or until the edges are golden brown and the cheese is melted.