White pizzas have never been my thing, so I alternate blobs of pesto and red sauce, then add thinly sliced mushrooms and cherry tomatoes. Grated mozzerella cheese and a sprinkle of Kosher salt and dinner was on the way!
Rolling the dough out thin is important. This pie was a little smaller than most and I baked it on a parchment lined cookie sheet. Nothing special or fancy. 425 degree oven, 20 minutes to yum!