White Pizza Recipe

I love this White Pizza—it’s cheesy, garlicky, and incredibly satisfying—without the typical tomato sauce. A crisp crust supports a creamy garlic‑ricotta base, melty mozzarella, and fresh herbs for a refined and delicious spin on pizza night.

Why I’ll Love This Recipe

I’ll love this recipe because it strikes the perfect balance between richness and brightness. The creamy cheese blend and garlic flavor feel indulgent while still tasting fresh thanks to herbs and olive oil. It comes together easily, bakes quickly, and always impresses without being overly heavy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pizza dough (homemade or store‑bought)
Ricotta cheese
Mozzarella cheese (shredded or sliced)
Parmesan cheese (grated or shredded)
Garlic cloves, minced
Olive oil
Salt and black pepper
Red pepper flakes (optional)
Fresh herbs such as parsley, basil, or thyme (optional)

directions

I preheat my oven to about 475 °F (245 °C) or as directed on the dough package.
I roll out or stretch the pizza dough on a lightly floured surface to my desired thickness.
I transfer the dough to a baking sheet or preheated pizza stone.
I whisk together ricotta, olive oil, minced garlic, salt, and pepper until smooth and spreadable.
I spread that mixture evenly over the dough, leaving a border for the crust.
I scatter the mozzarella and sprinkle parmesan evenly over the ricotta layer.
I drizzle a small amount of olive oil over the top and add red pepper flakes if I want a little heat.
I bake in the middle of the oven until the crust is golden‑brown and the cheese is bubbly and just starting to brown, about 10–15 minutes.
I remove from the oven and immediately top with chopped fresh herbs and a light drizzle of olive oil.
I slice and serve right away.

Servings and timing

Servings: Makes about 1 large pizza, serving 2–4 depending on appetite
Prep Time: 10–15 minutes
Bake Time: 10–15 minutes
Total Time: 25–30 minutes

Variations

I add grilled or sautéed mushrooms or spinach for some earthy greens.
I swap ricotta for crème fraîche or mascarpone for an extra‑luxurious base.
I sprinkle chopped olives or lemon zest for a Mediterranean twist.

storage/reheating

I store leftover pizza in the fridge, wrapped tightly, for up to 2 days. I reheat slices in a hot oven or toaster oven at 400 °F (200 °C) for 5–7 minutes to bring back crispness—avoid the microwave, as it tends to turn the crust soggy. I don’t freeze assembled pizza, though I sometimes freeze the dough or cheese base separately.

FAQs

Can I make white pizza vegetarian?

Yes—I leave out meat and load it with vegetables like mushrooms, spinach, artichokes, or roasted peppers.

Does white pizza need sauce?

Not in the traditional sense—this version uses a ricotta‑garlic spread instead of tomato sauce for a creamy, flavorful base.

Can I make this without ricotta?

Yes—I can use mascarpone, crème fraîche, or even a blend of mozzarella and cream cheese for similar creaminess.

Can I bake white pizza on grill or pizza stone?

Absolutely. I preheat the stone or grill well, slide the pizza on carefully, and bake until the crust crisps and cheese bubbles.

How do I prevent the crust from becoming too soggy?

I make sure not to overload the cheese or wet ingredients, and I bake on a hot surface to crisp the bottom quickly.

Conclusion

This White Pizza hits the perfect note between creamy indulgence and fresh, bright flavors. It’s surprisingly simple to make, endlessly adaptable, and always satisfying. I love how it stands out from classic tomato pies while still giving me that comforting cheese-and-crust experience.