Late on a Saturday afternoon I found myself arranging a simple dinner with soft light pouring through the kitchen window and a bubbling white pizza cooling on a wooden board, a scene that reminded me how a few quality ingredients and a calm kitchen can turn an ordinary night into something quietly beautiful, and that white pizza recipe always feels like the recipe I reach for when I want something elegant without fuss.
Why You’ll Love It
This white pizza is all about texture and clean flavors, creamy ricotta contrasted with stringy melted mozzarella and aromatic rosemary, it bakes quickly so it works for a cozy weeknight or a stylish weekend meal, it impresses guests without demanding a lot of hands-on time and it fits into routines where good ingredients do the heavy lifting.
Serves 4
Prep Time: 20 minutes |
Cook Time: 12 minutes |
Total Time: 32 minutes
Ingredients
- 1 pound (450 g) pizza dough at room temperature
- 1 cup (240 g) whole milk ricotta, stirred until smooth
- 8 ounces (225 g) fresh mozzarella, shredded or thinly sliced
- 2 tablespoons extra virgin olive oil, plus more for finishing
- 2 large garlic cloves, thinly sliced
- 1/4 cup (25 g) grated Parmesan or Pecorino Romano
- 1 tablespoon fresh rosemary leaves, coarsely chopped
- 1 teaspoon flaky sea salt, divided
- 1/2 teaspoon freshly ground black pepper
- Red pepper flakes for optional sprinkle
Instructions
- Preheat the oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes so it is very hot.
- On a lightly floured surface stretch or roll the dough into a 12 inch round, leaving a slightly thicker edge for the crust, transfer to a piece of parchment for easy sliding.
- Mix the ricotta with half the olive oil, a pinch of salt and a few grinds of black pepper, spread in even dollops across the stretched dough leaving the rim bare.
- Scatter the sliced garlic evenly, then distribute the shredded mozzarella and sprinkle the grated Parmesan, finish with the chopped rosemary and the remaining teaspoon of flaky salt.
- Slide the pizza onto the preheated stone or baking sheet and bake for 10 to 12 minutes until the crust is golden and cheese is bubbling and lightly browned in spots.
- Remove and brush the crust lightly with a little extra virgin olive oil, allow the pizza to rest 3 to 5 minutes before slicing so the cheeses settle, finish with a few red pepper flakes if using and serve warm.
Recipe Variations
- Spinach and Artichoke White Pizza: wilt a handful of baby spinach with garlic and fold into the ricotta, add chopped marinated artichoke hearts before baking.
- Prosciutto and Arugula Finish: bake as directed then top with thin slices of prosciutto and a handful of peppery arugula dressed with a drizzle of olive oil.
- Mushroom and Caramelized Onion: sauté sliced cremini mushrooms and caramelized onions until golden and scatter them under the cheese for earthy richness.
- Vegan White Pizza: substitute cashew ricotta and a plant based shredded cheese, use olive oil and extra herbs for flavor.
Make Ahead: The dough can be mixed and refrigerated up to 48 hours ahead, bring to room temperature before shaping; the ricotta mixture can be combined up to 24 hours ahead and kept covered in the fridge, grated cheeses can be prepared the day before in an airtight container, for a faster weeknight bake parbake the stretched crust for 3 minutes, cool, then top and finish baking when needed.
Frequently Asked Questions
Why is it called white pizza
White pizza refers to the absence of tomato sauce and instead highlights cheeses like ricotta and mozzarella along with olive oil and herbs for flavor
How can I get a crisp crust at home
Use a very hot pizza stone or inverted baking sheet, stretch the dough thin, preheat thoroughly and bake directly on the hot surface for the best crisp bottom
Can I use store bought ricotta or should I make my own
Good quality store bought ricotta works well and saves time, if you make your own keep it well drained for a firmer texture that spreads nicely
Is it okay to freeze leftovers
Yes cool completely then wrap tightly in foil and freeze up to one month, reheat in a hot oven or toaster oven to restore crispness
White Pizza Recipe
This white pizza is all about texture and clean flavors, creamy ricotta contrasted with stringy melted mozzarella and aromatic rosemary, it bakes quickly so it works for a cozy weeknight or a stylish weekend meal, it impresses guests without demanding a lot of hands-on time and it fits into routines where good ingredients do the heavy lifting.
Ingredients
- 1 pound (450 g) pizza dough at room temperature
- 1 cup (240 g) whole milk ricotta, stirred until smooth
- 8 ounces (225 g) fresh mozzarella, shredded or thinly sliced
- 2 tablespoons extra virgin olive oil, plus more for finishing
- 2 large garlic cloves, thinly sliced
- 1/4 cup (25 g) grated Parmesan or Pecorino Romano
- 1 tablespoon fresh rosemary leaves, coarsely chopped
- 1 teaspoon flaky sea salt, divided
- 1/2 teaspoon freshly ground black pepper
- Red pepper flakes for optional sprinkle
Instructions
- Preheat the oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes so it is very hot.
- On a lightly floured surface stretch or roll the dough into a 12 inch round, leaving a slightly thicker edge for the crust, transfer to a piece of parchment for easy sliding.
- Mix the ricotta with half the olive oil, a pinch of salt and a few grinds of black pepper, spread in even dollops across the stretched dough leaving the rim bare.
- Scatter the sliced garlic evenly, then distribute the shredded mozzarella and sprinkle the grated Parmesan, finish with the chopped rosemary and the remaining teaspoon of flaky salt.
- Slide the pizza onto the preheated stone or baking sheet and bake for 10 to 12 minutes until the crust is golden and cheese is bubbling and lightly browned in spots.
- Remove and brush the crust lightly with a little extra virgin olive oil, allow the pizza to rest 3 to 5 minutes before slicing so the cheeses settle, finish with a few red pepper flakes if using and serve warm.
Conclusion
This white pizza is a simple celebration of texture and light, a recipe that photographs beautifully yet stays friendly in the kitchen, it rewards thoughtful ingredients and a hot oven by delivering a creamy, herb scented pie that suits weeknight dinners and small gatherings alike, trust the method, enjoy the quiet process of layering flavors, and feel welcome to customize the toppings as you grow more confident with each bake.
