Imagine biting into a crispy, golden crust slathered with creamy ricotta, fragrant garlic, and silky mozzarella that melts in your mouth. This White Pizza Recipe (Pizza Bianca) transforms simple ingredients into an extraordinary dish that rivals any pizzeria favorite. Unlike traditional red sauce pizzas, this elegant creation celebrates the pure flavors of cheese, herbs, and olive oil in perfect harmony. You’ll learn how to craft a restaurant-quality white pizza at home with foolproof techniques that guarantee success every time.
Table of Contents
Why You’ll Love This Recipe
This White Pizza Recipe (Pizza Bianca) delivers everything you crave in the perfect pizza without a single drop of tomato sauce. The contrast between the crispy, chewy crust and the creamy cheese layers creates an irresistible texture that keeps you reaching for another slice. Each bite bursts with aromatic garlic, fresh herbs, and rich olive oil that coat your palate with savory goodness.
This recipe comes together in under 30 minutes if you use store-bought dough, making it an ideal weeknight dinner or impressive party appetizer. The versatility allows endless customization, from adding caramelized onions to sprinkling red pepper flakes for heat. Whether you’re a pizza novice or seasoned home chef, this white pizza bianca recipe guarantees consistent, delicious results that will make you abandon delivery forever.
Looking for inspiration? Try our Pineapple Chicken Kabobs for another bold dish that balances sweet and savory flavors beautifully.
Ingredients
This White Pizza Recipe (Pizza Bianca) requires simple, quality ingredients that shine without competing flavors:
For the Pizza:
- 1 lb. pizza dough (store-bought or homemade, at room temperature)
- 2 tablespoons extra virgin olive oil (plus extra for drizzling)
- 3 cloves garlic, minced (fresh is essential)
- 1 cup whole milk ricotta cheese (15 oz., drained if watery)
- 2 cups shredded mozzarella cheese (8 oz., low-moisture preferred)
- 1/2 cup grated Parmesan cheese (2 oz., freshly grated)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh basil, chopped (for garnish)
Quality mozzarella makes the difference between good and exceptional pizza. Low-moisture mozzarella prevents a soggy crust while providing that signature cheese pull. Fresh garlic delivers aromatic punch that dried versions simply cannot match.
Pro Tips
Master these critical techniques to elevate your White Pizza Recipe (Pizza Bianca) from good to extraordinary. First, preheat your oven to the highest temperature possible, ideally 475-500°F, for at least 30 minutes with a pizza stone or baking sheet inside. This intense heat creates the crispy, charred crust characteristic of authentic pizzeria-style pizza. Second, stretch your dough gently rather than rolling it with a pin, which preserves the air bubbles that create a light, airy texture.
Work from the center outward, letting gravity help stretch the dough by holding it up and rotating it in your hands. Third, apply cheese strategically by spreading ricotta first as a moisture barrier, then layering mozzarella and Parmesan on top. This prevents the crust from becoming soggy while ensuring every bite has perfect cheese distribution. Finally, watch your pizza carefully during the final minutes of baking, as the difference between perfectly golden and burnt happens quickly at high temperatures.
Instructions
Step 1: Prepare Your Workspace and Preheat
Place your pizza stone or inverted baking sheet on the middle oven rack and preheat to 475-500°F for at least 30 minutes. This extended preheating ensures your cooking surface reaches the ideal temperature for a crispy crust. Meanwhile, remove your pizza dough from the refrigerator and let it rest at room temperature for 15-20 minutes, making it easier to stretch without snapping back.
Step 2: Stretch the Dough
Lightly flour your work surface and gently press the dough ball into a flat disk using your fingertips. Leave a slightly thicker border around the edges to form the crust. Pick up the dough and let gravity help stretch it by rotating it in your hands, working outward from the center. Aim for a 12-14 inch circle with an even thickness of about 1/4 inch. If the dough resists, let it rest for 5 minutes before continuing. Transfer the stretched dough to a piece of parchment paper for easy transfer to the oven.
Step 3: Prepare the Garlic Oil and Cheese Mixture
Heat 2 tablespoons of olive oil in a small pan over medium-low heat. Add minced garlic and cook for 60-90 seconds until fragrant but not browned, as burnt garlic turns bitter. Remove from heat immediately. In a separate bowl, season ricotta cheese with a pinch of salt, black pepper, and half the oregano, stirring until smooth and spreadable.
Step 4: Assemble the Pizza
Brush the stretched dough with half the garlic oil, leaving a 1-inch border around the edges. Dollop spoonfuls of seasoned ricotta across the surface and spread gently with the back of a spoon, creating an even layer that doesn’t quite reach the edges. Sprinkle mozzarella cheese evenly over the ricotta, followed by Parmesan cheese. The cheese should cover the pizza generously but not so heavily that it overwhelms the crust. Drizzle the remaining garlic oil over the cheese and sprinkle with remaining oregano and red pepper flakes if using.
Step 5: Bake to Perfection
Carefully slide the parchment paper with the assembled pizza onto your preheated pizza stone or baking sheet. Bake for 12-15 minutes, rotating halfway through for even cooking. The pizza is ready when the crust turns golden brown with slight charring, the cheese bubbles vigorously, and the edges develop a deep golden color. For extra browning on top, switch to broil for the final 1-2 minutes, watching constantly to prevent burning.
Step 6: Finish and Serve
Remove the pizza from the oven and let it rest for 2-3 minutes, allowing the cheese to set slightly for cleaner slicing. Drizzle with additional olive oil, sprinkle fresh basil over the top, and add a final grinding of black pepper. Slice into 8 pieces using a pizza cutter or sharp knife and serve immediately while the crust is still crispy and the cheese remains molten.
Variations
Transform your White Pizza Recipe (Pizza Bianca) with these popular adaptations. For a white pizza with spinach, sauté 2 cups of fresh spinach with garlic until wilted, squeeze out excess moisture, and scatter over the ricotta before adding mozzarella. Create a four cheese pizza bianca by adding crumbled Gorgonzola and fontina alongside the mozzarella and Parmesan for complex, tangy flavor. For a heartier option,
add cooked Italian sausage, caramelized onions, or roasted mushrooms after spreading the ricotta. Make it white garlic pizza by doubling the garlic and brushing additional garlic oil over the finished pizza. For a lighter version, substitute part-skim ricotta and reduce mozzarella to 1.5 cups without sacrificing flavor.
Storage and Serving
Store leftover White Pizza Recipe (Pizza Bianca) in an airtight container or wrapped tightly in aluminum foil in the refrigerator for up to 3 days. Reheat slices in a preheated 375°F oven for 8-10 minutes or in a covered skillet over medium heat for 5-6 minutes to restore crispiness. Avoid microwaving,
which makes the crust soggy and rubbery. For best results, freeze individual slices wrapped in plastic wrap and aluminum foil for up to 2 months, then reheat directly from frozen in a 400°F oven for 12-15 minutes. Serve this pizza bianca recipe alongside a crisp arugula salad dressed with lemon vinaigrette to cut through the richness. Pair with a light Italian white wine like Pinot Grigio or a craft beer with citrus notes. This pizza also works beautifully as an appetizer when cut into smaller squares for parties.
Frequently Asked Questions
Can I make white pizza without ricotta cheese?
Absolutely. Replace ricotta with an equal amount of cream cheese mixed with a splash of heavy cream for similar creaminess, or use mascarpone for an even richer version. Some prefer eliminating fresh cheese entirely and using only mozzarella and Parmesan for a simpler approach.
Why is my white pizza crust soggy?
Excess moisture from cheese causes sogginess. Use low-moisture mozzarella, drain ricotta if watery, and avoid overloading with toppings. Ensure your oven reaches full temperature before baking, and consider pre-baking the crust for 3-4 minutes before adding toppings for extra crispiness.
Can I use pre-shredded cheese for this recipe?
While convenient, pre-shredded cheese contains anti-caking agents that prevent smooth melting. Freshly shredded cheese melts better and tastes superior, though pre-shredded works in a pinch. Always use block cheese when possible for best results.
How do I prevent garlic from burning on my pizza?
Cook garlic in oil separately before applying to the dough rather than sprinkling raw minced garlic on top. Raw garlic burns quickly in high-heat ovens, creating bitter flavors. Pre-cooking mellows the garlic while preserving its aromatic qualities.
Can I make this white pizza recipe on the grill?
Yes. Preheat your grill to medium-high (450-500°F) and oil the grates well. Grill the plain dough for 2-3 minutes until bottom sets, flip, quickly add toppings to the cooked side, close the lid, and cook for 5-7 minutes until cheese melts and bottom crisps.
Conclusion
This White Pizza Recipe (Pizza Bianca) is comfort food at its finest, delivering creamy, garlicky perfection with a crispy crust that satisfies every craving. It’s the kind of dish that transforms ordinary weeknight dinners into something special and impresses guests at gatherings without requiring advanced skills.
The simplicity of quality ingredients combined with proper technique creates restaurant-worthy results in your own kitchen. Once you master this foundation, you’ll find yourself experimenting with endless variations, each one delicious. Share this pizza with family and friends, and watch it disappear slice by slice as everyone reaches for just one more piece.
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White Pizza Recipe (Pizza Bianca)
Description
Creamy ricotta, garlic, and melted mozzarella on a crispy crust, no red sauce needed. This white pizza beats delivery every time and comes together in your kitchen faster than you’d expect.
Ingredients
- 1 lb. pizza dough (store-bought or homemade, at room temperature)
- 2 tablespoons extra virgin olive oil (plus extra for drizzling)
- 3 cloves garlic, minced
- 1 cup whole milk ricotta cheese (15 oz., drained if watery)
- 2 cups shredded mozzarella cheese (8 oz., low-moisture preferred)
- 1/2 cup grated Parmesan cheese (2 oz., freshly grated)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh basil, chopped (for garnish)
Instructions
- Place pizza stone or inverted baking sheet on middle oven rack and preheat to 475-500°F for at least 30 minutes. Remove dough from refrigerator and let rest at room temperature for 15-20 minutes.
- Lightly flour work surface and gently press dough into a flat disk. Stretch dough by rotating it in your hands until you have a 12-14 inch circle about 1/4 inch thick. Transfer to parchment paper.
- Heat 2 tablespoons olive oil in small pan over medium-low heat. Add minced garlic and cook for 60-90 seconds until fragrant. Remove from heat. Season ricotta with salt, pepper, and half the oregano.
- Brush stretched dough with half the garlic oil, leaving 1-inch border. Spread seasoned ricotta evenly over dough, then sprinkle with mozzarella and Parmesan. Drizzle remaining garlic oil on top and sprinkle with remaining oregano and red pepper flakes.
- Slide parchment paper with pizza onto preheated stone or baking sheet. Bake for 12-15 minutes, rotating halfway through, until crust is golden brown and cheese bubbles vigorously.
- Remove from oven and let rest 2-3 minutes. Drizzle with additional olive oil, sprinkle fresh basil, add black pepper, slice into 8 pieces, and serve immediately.
