Recipe: West Coast White Pizza

Makes one 14-inch pizza

1 package (18 ounces) frozen pizza dough

2 teaspoons yellow cornmeal or olive oil

All-purpose flour for rolling

3 ounces soft goat cheese

1/3 cup whole milk ricotta cheese

1/8 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 medium clove garlic, peeled and minced

3/4 teaspoon dried basil, crushed

1/3 cup bottled ranch dressing or alfredo sauce

1-½ cups shredded mozzarella

1/3 cup finely grated Romano cheese

2 ripe plum tomatoes, sliced

1. Remove dough from refrigerator or freezer and let stand at room temperature for 30 minutes if fresh or 4 hours if frozen.

2. Position oven rack in center of oven and preheat to 400 degrees. Sprinkle cornmeal over the bottom of a 16-inch pizza pan or a baking sheet. (Or lightly oil pan with olive oil.)

3. Lightly flour surface for rolling crust. Place dough on top and roll to a 14-inch circle. From time to time, lift dough off surface and stretch it lightly in all directions, which makes it easier to roll. Place in prepared pan, forming a slightly raised edge.

4. Combine goat cheese, ricotta, salt, pepper, garlic and basil. Spread ranch dressing over crust, leaving a 1-inch border. Top with shredded mozzarella and Romano. Dot the ricotta mixture over the top of the pizza. Place pan on oven rack and bake 8 minutes. Quickly put tomato slices on top of pizza and continue baking another 5 to 7 minutes. Lift crust with a spatula to check if bottom of pizza is browned and cooked through. Let cool 5 minutes before slicing.

Adapted from "Pizza" by Diane Morgan and Tony Gemignani