White Pizza
by Chungah
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This white pizza is made with mozzarella, creamy ricotta and Parmesan, no tomato sauce here! A family favorite, perfect for busy weeknights!
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WHY YOU’LL LOVE WHITE PIZZA
- No tomato sauce. White pizza is a fun twist from traditional red-sauce pizza pies, replacing the tomato sauce with olive oil, garlic, and various cheeses such as mozzarella, ricotta, and Parmesan. It’s rich, garlicky, and so creamy.
- Perfect for busy weeknights. Whether you’re using homemade pizza dough or grabbing a fresh ball of dough from your local pizzeria, this pizza comes together so quickly, ideal for busy weeknights, pizza night, or lazy weekends.
- So customizable. This is an exceptionally flexible recipe, easily swapping out the cheeses and toppings based on what you have in your kitchen.
WHAT IS WHITE PIZZA (PIZZA BIANCA)?
Also known as pizza bianca and traditionally associated with Roman cuisine, white pizza is made without tomato sauce. It’s typically topped with olive oil, garlic, and a blend of cheeses like mozzarella, ricotta, and Parmesan, making it a rich and flavorful alternative to classic red sauce pizza.
key ingredients
Dough
1 ball of pizza dough, homemade or store-bought, brought to room temperature
Base
Olive oil, garlic, crushed red pepper flakes (optional), salt, and pepper
Cheeses
Mozzarella, ricotta, and Parmesan cheese
Garnish
Basil leaves
How to make white pizza
- Prep the dough. Let the pizza dough come to room temperature.
- Preheat the oven. Preheat the oven to 450°F and lightly coat a pizza stone with olive oil.
- Prep the base. Combine the olive oil, garlic, red pepper flakes, salt, and pepper.
- Shape the dough. Roll out the room-temperature pizza dough into a 12-inch-diameter round.
- Add the toppings. Spread the base over the dough in an even layer, leaving a small border for the crust, then top with mozzarella, dollops of ricotta, and Parmesan.
- Bake. Bake until the crust is golden brown and the cheeses have melted, about 20-24 minutes.
- Serve. Garnish with basil and serve warm.
TOPPINGs FOR WHITE PIZZA
- Arugula: toss with lemon juice, olive oil, salt, and pepper
- Meat: crumbled Italian sausage, pepperoni, pancetta, or meatballs
- Vegetables: sautéed mushrooms, spinach, or caramelized onions
HOW TO STORE AND FREEZE WHITE PIZZA
Make ahead
Par-bake the crust at 450°F for 3-5 minutes. Let cool completely on a wire rack; cover tightly with plastic wrap and refrigerate up to 48 hours. To bake, remove the plastic wrap, add toppings and bake as directed.
Storage
Cut into slices, wrap tightly (to prevent drying out) in plastic wrap or aluminum foil and store in the fridge for 3-4 days.
Reheating
Reheat in the oven at 375°F, covered in aluminum foil until warmed through, about 7-12 minutes, baking longer for a crispier crust.
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White Pizza: Frequently Asked Questions
Also known as pizza bianca, white pizza is made without tomato sauce and gets its name from the use of white cheeses like mozzarella, ricotta, and Parmesan.
While a pizza stone is ideal for a crispier crust, a baking sheet can also be used.
Yes! You can find my go-to homemade pizza dough recipe here.
I personally love California Olive Ranch. It’s my go-to bottle that I always have on hand. Not only is it perfect for grilling, marinades, and drizzling but it’s also excellent for baking!
This can be due to excess moisture from wet ingredients. Always use whole-milk, low-moisture mozzarella cheese and strain the excess liquid from the ricotta before baking.
Leftover pizza slices can be wrapped tightly in plastic wrap or aluminum foil, and stored in the fridge for 3-4 days.
White Pizza
Video
Ingredients
- ¼ cup yellow cornmeal
- 1 pound pizza dough, homemade or store-bought
- 6 ounces fresh mozzarella, torn into small pieces
- ½ cup ricotta cheese
- ⅓ cup freshly grated Parmesan
- Fresh basil leaves
for the olive oil mixture
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, finely grated
- ¼ teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 450 degrees F. Lightly coat a pizza stone with olive oil.
- Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared pizza stone.
- Spread olive oil mixture over the surface of the dough in an even layer, leaving a 1/2-inch border. Top with mozzarella and dollops of ricotta; sprinkle with Parmesan.
- Place into oven and bake for 20-24 minutes, or until the crust is golden brown and the cheeses have melted.
- Serve immediately, garnished with basil, if desired.
for the olive oil mixture
- In a small bowl, combine olive oil, garlic and red pepper flakes; season with salt and pepper, to taste.
Equipment
Notes
- Homemade pizza dough goes a long way. Some of the best pizzas are made with good homemade dough, yielding a chewy, flavorful crust. And the homemade pizza dough can be frozen up to 2 months!
- Local pizzerias will sell dough. If using store-bought, opt for a pound of pizza dough at your favorite local pizza joint, usually ranging from $2-5 per ball. It will make all the difference here.
- For a crispier crust, use a hot pizza stone. While a baking sheet can certainly do the trick, a pizza stone will allow for even cooking, mimicking a traditional wood-fired pizza oven and resulting in a far more superior crust due to its high heat retention.
- Use good quality extra virgin olive oil. With its short ingredient list of mainly olive oil, garlic and cheese, good quality extra virgin olive oil is best. Poor quality olive oil can lead to bland white pizza.
- Freshly grated cheese is ideal. Although pre-shredded cheese can save a few minutes in the kitchen, pre-shredded cheese contains anti-caking agents to prevent clumping – this can hinder its ability to melt properly. Freshly grated cheese will not only have a better flavor profile but it will also melt more smoothly and evenly, yielding a far more superior pizza.
- High heat is key. Ensure that the oven is preheated to 450°F for a crispy, golden brown crust, preventing the dough from becoming soggy.
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This is the base for my
Spicy White Aloha Pizza
With : Pineapple Ham
And…
Raspberry Chipotle Pineapple Coulis Adventurous Palates Unite
Loved it
It was good!! My husband and I enjoyed it. I had left over burrata cheese so subbed that out for the mozzarella. The only thing I had to think about was whether you are using half of the pizza dough or all of it at 12″ in size? I did use most of the dough, and even at 14″ (size of my pizza pan), that crust was thicker than I usually prefer so I know for next time to half the dough.
I have a question. I want to make this white pizza, I personally don’t like Riccota cheese. Is there anything I can use to substitute?
Would really appreciate help on the answer.
Thank you in advance
From
Isabel
Delicious
Added sautéed spinach caramelized onions and baked on pre-heated pizza stone using parchment paper excellent pizza would make again
Making this tonight, I’ll probably add some chopped spinach to add a little veg to it. I usually roll the fresh dough out and transfer to parchment paper. That way I can heat the pizza stone in the oven. Makes for a crispier crust and parchment paper saves my pizza stone from baked on cheese. Usually let the stone heat about a half an hour after oven s fully preheated.
I made this pizza tonight (I used Alexandra Cooks sourdough crust) and it was fabulous!!! the only thing I changed was I did not use the basil (didn’t have any) and drizzled slices with the tiniest amount of honey. SO fabulous, cannot wait to make again!!!
I was craving white pizza but wasn’t sure I could pull making my own off but this recipe was so super simple and sooooo good! Thank you!
This was amazing!….I didn’t change a thing
I did add some onions
and fresh basil
Yummy and super easy (with store bought pizza dough) 🙂
Absolutely delicious!!!! Rich & tasty!
This pizza is a meal by itself.
Loved it!
This was excellent! Thank you for sharing. ❤️
This recipie was just perfect!
Crunchy crust and excellent flavor!
Thank you for posting !
My new go to for white pizza!
Rob
Thanks for the inspiration. I was searching for a white pizza and saw the Anchor Steam in the picture. I said these are my kinda people. I’m sad they’re gonna but we still have the pizza. Thanks
I forgot to do the stars rating with my first set of comments – sorry!
Really, really yummy with fresh garden basil! I also added diced cooked chicken breast because my husband doesn’t believe vegetarian is a real meal! I bought pizza dough from a local baker and agree with someone who suggested to par bake it before adding the toppings – the crust didn’t get crispy under the toppings, despite baking on the lowest rack of the oven for the max baking time suggested. Other than an underdone crust, everything else was just perfect. I’ll be making it again!!
Great, easy recipe! We make pizza weekly using store bought dough. Adding this recipe to the rotation!
Excellent recipe. Perfect balance of ingredients. Simply delicious!
Delicious! I baked the crust for a few minutes before adding the mozzarella and ricotta because I like pizza well done. We loved the fresh garlic along with garlic olive oil brushing on the crust- yummy!
Perfection. I bought the herbed fresh dough from trader Joe’s, and followed this to a T (well, maybe with more garlic), and it is amazing.