I make a white pizza almost all the time. The secret is to put a stone pizza pan in the oven all by itself to get the pan hot. Then take out the hot pan out of the oven.You then take the rolled out pizza dough and put it over the stone pan to absorb some of this heat.
You then take the key ingredient, mascarpone cheese. This cheese is like a spread, which can be obviously troublesome when spreading it on raw dough. This is where the heat from the pan comes into play. The heated stone heats the dough, so when you put this spreadable cheese on top, it melts like butter. You can then easily spread this as the base all over the top of the raw dough.
You then put on farmers cheese (blobs all around the pizza is fine), parmesan cheese, as well as mozzarella (you want this cheese to be plentiful on your pizza). You can then add caramelized onions, tomatoes, bacon, etc on top to add the finishing touches. Pop that in the oven at 350 degrees until the crust is golden brown and enjoy :D
*Note* Never EVER take a rolling pin to the raw dough. I have learned the hard way since I always saw my dough come out as a cracker and never rose. Using a rolling pin kills the yeast in the dough so it is best to let gravity help you (holding the dough in the air and moving around in a circular motion as gravity stretches the dough out), or to work it out with your hands on the counter.
