White Pizza

No tomatoes here! Pizza doesn’t need to be all about the tomato. Mix up your menu with Kara’s White Pizza using fresh ingredients and delicious dough balls.

10 Mins



Kara Dough Balls

Garlic olive oil

Handful of grated mozzarella and cheddar

Handful of torn spinach


Olive oil to finish


Carefully roll out a Kara doughball to your preferred shape for your white pizza and prick the base with a fork to prevent the dough from over-rising.

Cover the base with some garlic oil (either use garlic olive oil or lazy garlic mixed with oil).

To give a differentiation in colour, add some grated mozzarella and cheddar onto the base.

Top with pieces of torn spinach and spoonfuls of ricotta, then finish with some more olive oil.

Cook for around 10 minutes until the base is cooked through and the cheese is bubbling.

Storage & handling

Kara’s Doughballs should be stored frozen at -18°C or below. Once defrosted, do not refreeze.

To defrost

Take the required amount of dough balls from the freezer and place 2″ (5cm) apart on a baking tray. To avoid the doughball skinning, cover with a lightly greased film and place in the refrigerator overnight.

Once defrosted, store in the fridge (5°C) and consume within two days.

This recipe uses

Doughballs: 180g


Doughballs: 180g

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