June's Recipe of the Month - White & Green Pizza from Sal’s Market Deli at Loews Portofino Bay Hotel

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Pizza Dough: Your favorite store-bought or homemade dough will work.

White Ricotta Cheese Sauce:

  • 1 cup whole milk ricotta cheese
  • 3 tbsp. unsalted butter
  • 2 tbsp. extra virgin olive oil
  • ¼ cup of each shredded Parmesan and Romano cheese


  • Caramelized white onions (These can be purchased pre-made from specialty food stores, or made by slowly sautéing sliced white onions with 1 tbsp of olive oil over low heat until they turn light caramel brown).
  • Crispy bacon, chopped
  • Sliced green olives
  • Baby arugula
  • Black Pepper Vinaigrette:
  • 2 tbsp. agave
  • 2 tbsp. white wine vinegar
  • 1/4 c. olive oil
  • Kosher salt and pepper to taste


- Preheat oven to 400°F.

- Make the ricotta cheese sauce by melting the butter with 2 tbsp. of extra virgin olive oil over low heat in a pan on the stovetop. Stir or whisk in the ricotta cheese and Parmesan/Romano cheese until fully incorporated and warmed through, remove from heat and put aside.

- Form your chosen pizza dough into a pizza shape.

- Cover dough with the desired amount of sauce, caramelized onions, sliced green olives, and bacon.

- Bake at 400°F until golden brown, approximately 15-20 minutes.

- While pizza is baking, make the black pepper vinaigrette by whisking together the agave, white wine vinegar, olive oil, and salt and pepper. (No whisk? Grab a glass jar or water bottle with a top and shake the ingredients together.)

- When baked through, remove the pizza from the oven and top with some baby arugula tossed in the black pepper vinaigrette before serving.