WEST COAST WHITE PIZZA1 (18 ounce) package 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
1/4 teaspoon freshly ground black pepper
1 medium clove garlic, peeled and minced
3/4 teaspoon dried basil, crushed
1/3 cup bottled ranch dressing
1 1/2 cups shredded mozzarella
1/3 cup finely grated Romano cheese
2 ripe plum tomatoes, sliced
Remove dough from refrigerator or freezer and let stand at room temperature for 30 minutes if fresh or 4 hours if frozen.
Position oven rack in center of oven and preheat to 400 degrees F.
Sprinkle cornmeal over the bottom of a 16-inch pizza pan or a baking sheet. (Or lightly oil pan with olive oil.)
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.
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.
Makes 1 (14-inch) pizza
Adapted from source:
Pizza by Diane Morgan, Tony Gemignani, and Scott Peterson 
