White Pizza

white pizza

crisp focaccia pizza loaded with creamy cheese & veggies


  • PIZZA DOUGH: store-bought, your choice! *If you're feelin' adventurous, we included ingredients & instructions for homemade pizza crust, too!
  • Spero Sunflower Cream Cheese: 1 tub, The Smoked :D
  • KALE: 1 bunch, stemmed
  • TOMATOES: 12, cherry, halved 
  • SUN-DRIED TOMATOES: 3, thinly sliced
  • LEMON: for zestin'!


  • FLOUR: 2½ cups, unbleached, bread or all purpose  
  • SEA SALT: 1 tsp 
  • YEAST: 1 tsp, instant 
  • PLANT-BASED OIL: 3 tbsp, we love avocado or EVOO 
  • WATER: 1 cup, room temp.


  1. BAKE your pizza crust, per the box's instructions! 
  2. REMOVE from the oven & spread a thick layer of Spero Sunflower Cream Cheese onto the crust. 
  3. TOP w/ kale, cherry tomatoes, & sun-dried tomatoes. 
  4. BAKE for another 5-6 min. or until the pizza is nice & crisp! 
  5. TOP with extra Spero Sunflower Cream Cheese & lemon zest for a citrusy punch! 
  6. INDULGE in your new fave smoky, cheesy, veggie pizza!


  1. STIR flour, salt, & yeast in a large bowl. Add water & oil and mix until a wet sticky ball forms. *You can also use a stand mixer!
  2. PLOP the dough onto a floured surface & sprinkle a little more flour on top. Pick it up & fold it in half. Turn the ball 90 degrees, pick it up & fold again. Continue kneading for approx. 10 min. or until the dough has become smooooth & elastic. *If using a stand mixer, you can use it w/ a dough hook to knead the dough for 10 min.
  3. FORM your dough into a ball & put it into a large oiled mixing bowl. Cover with a towel/plastic wrap & leave it on your counter for 2-3 hours. The dough should double in size! 
  4. PUNCH your dough down, form into 2 balls, then put them back into the oiled mixing bowl. Cover & let 'em rest for 1 hour.
  5. PLACE each dough ball onto the center of a small oiled sheet pan. Using the flat part of your hand, stretch out the dough as far as possible (to about ¼-½ inch thickness). Cover with a towel/plastic wrap & let 'em rest for 1 hour.
  6. HEAT the oven to 450°F & place the sheet pans on the middle rack. Bake for 8-10 minutes, turning the pan once at 4-5 min. 

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