Save This cheese-forward White Pizza brings a creamy garlic base and a medley of bubbling cheeses to your table. It is perfect for anyone craving a pizza that is rich and indulgent without the tomato sauce. Every bite is all about that luscious, savory flavor with herb accents and a golden crust.
The first time I made this was for a family movie night when we wanted something utterly cheesy without the heavy tomato flavor. It was such a hit that now everyone asks for it when we celebrate a cozy weekend at home.
Ingredients
- Pizza dough: Quality dough is your foundation Look for one with good springiness and make sure it is not dried out or overworked
- Whole-milk ricotta cheese: Brings creaminess to the sauce Use high-quality ricotta for best flavor and texture
- Extra-virgin olive oil: Adds richness and depth Choose a peppery and fresh oil for an aromatic boost
- Fresh garlic: Brightens and infuses the sauce Opt for firm bulbs and avoid any green shoots
- Kosher salt: Balances the dairy Try for a salt that dissolves easily for even seasoning
- Freshly ground black pepper: Adds a pleasant sharpness Use freshly cracked for more flavor
- Shredded mozzarella cheese: Delivers gooey melt and body Grab fresh low-moisture mozzarella if possible
- Grated Parmesan cheese: Layers in sharpness Always choose real Parmigiano-Reggiano if you can
- Shredded provolone cheese: Optional but gives extra tang Get the sharpest provolone for added character
- Fresh basil leaves: Bring freshness and a pop of color Tear by hand right before serving for best aroma
- Dried oregano: Classic herb for warmth Rub the oregano in your palm to release more flavor
- Chopped fresh chives: Optional but provide a subtle onion note Use only bright green and crisp chives
Instructions
- Preheat the Oven:
- Heat your oven as high as it will go usually around five hundred degrees Fahrenheit If you are using a pizza stone slide it in now to heat with the oven This intense heat gives the crust its classic chewy bite and golden edge
- Shape the Dough:
- Lightly flour your surface and hands Stretch or roll your dough into a twelve-inch round Go slow and lift the edges to help gravity do its work Transfer the shaped dough to a parchment-lined baking sheet or pizza peel so it is easy to move later
- Make the Ricotta Base:
- In a small bowl combine ricotta olive oil minced garlic salt and pepper Stir everything until smooth and creamy The olive oil ensures the base is luscious and will brown nicely
- Assemble the Pizza:
- Use a spatula or back of a spoon to spread the ricotta mixture evenly over the dough Leave about a half inch border for the crust to puff without losing filling
- Add the Cheeses:
- Sprinkle mozzarella evenly across the ricotta next rain over the Parmesan and provolone if you are using it Make sure every bite gets a good mix for that stretchy cheese factor
- Season and Top:
- Dust on the dried oregano and crack a little more black pepper over everything The herbs start to bloom as soon as the pie hits the hot oven
- Bake the Pizza:
- Slide your pizza onto the hot stone or into the oven Bake for twelve to fifteen minutes until the crust turns golden and the cheese is bubbling with bronzed patches Watch closely as every oven runs a little different
- Finish and Serve:
- Take the pizza out and scatter fresh basil leaves and chives over the top Wait a minute so you do not burn your tongue Slice and serve piping hot
Save Parmesan is my secret obsession in this recipe Nothing else delivers that nutty salty punch When my kids smell the fresh basil and cheese melting they all rush into the kitchen Grabbing that first gooey slice off the hot tray is a moment we look forward to every time
Storage Tips
White pizza keeps well in the fridge for up to three days Store slices in a tightly sealed container to prevent them from drying out Reheat in a toaster oven or skillet so the crust stays crisp and the cheese gets melty again
Ingredient Substitutions
If you are avoiding ricotta use whipped cottage cheese for a similar creamy effect Goat cheese will give more tang For extra flavor or dietary needs swap mozzarella with fontina or your favorite vegan cheese blend
Serving Suggestions
Pair this pizza with a crisp salad like arugula tossed in lemon for a bright counterpoint It is also amazing cut into small squares as an appetizer for parties A glass of chilled white wine like Pinot Grigio makes it even more satisfying
Cultural and Historical Context
White pizza or pizza bianca has roots in Italy especially in Rome where it started as simple olive oil bread Sesame seeds and fresh herbs were traditional but Italian-American versions evolved to showcase a rich creamy base and plenty of cheese making them a cult favorite across many pizzerias
Seasonal Adaptations
Toss on sautéed wild mushrooms in the fall Layer tender baby spinach or artichokes in spring In summertime top with thin zucchini rounds and finish with lemon zest
Save This White Pizza is sure to become a household favorite Try it for your next cozy get-together or weeknight treat Enjoy every creamy cheesy bite with those you love most
Recipe Questions & Answers
- → How do I get a crispy crust?
Use a preheated pizza stone or steel in a hot oven for even heat and crispiness. Bake at 500°F or as hot as possible.
- → Can I use store-bought dough?
Yes, store-bought or homemade dough works well. Allow it to reach room temperature before shaping for easier handling.
- → Which cheeses are best for this pizza?
Mozzarella and Parmesan are classic choices. Provolone adds richness but is optional depending on your preference.
- → Are there vegetarian considerations?
Check cheese labels for vegetarian rennet. The dish contains dairy and gluten; review ingredients for dietary needs.
- → What toppings complement the flavors?
Fresh basil, chives, and oregano enhance the pizzas. Add mushrooms, spinach, or caramelized onions for variety.
- → How should I store leftovers?
Keep in an airtight container in the refrigerator for up to two days. Reheat in an oven for best texture.