Golden, bubbly, and gloriously cheese-forward, white pizza skips the red sauce in favor of rich cheeses and aromatic olive oil. It’s a pizza lover’s dream that brings all the comfort of a classic pie—without a single spoonful of tomato sauce.
Ingredients Breakdown
The base of any great pizza is the dough. For this recipe, both homemade and store-bought versions work wonderfully. Homemade dough offers the satisfaction of a rustic, chewy base with just the right amount of blistered texture. If you’re short on time, quality store-bought dough delivers convenience with reliably good results.
The cheese trifecta—mozzarella, ricotta, and parmesan—plays a starring role. Fresh mozzarella, torn into generous chunks, melts into creamy puddles with just the right stretch. Ricotta brings a soft, airy richness that balances the saltiness of the other cheeses. Parmesan adds an umami kick and a sharp, nutty depth that ties everything together.
Instead of red sauce, a fragrant olive oil mixture sets the tone. Infused with finely grated garlic and a touch of crushed red pepper flakes, it delivers warmth and a subtle bite. The oil also helps brown the crust and create a luscious base for the cheeses to rest on.
Just before serving, fresh basil is scattered on top of the hot pizza. Its natural oils release instantly on contact with the heat, bringing a burst of herbal freshness and a pop of green that brightens every slice.
Don’t overlook the cornmeal—it’s more than just a non-stick aid. A light dusting on the work surface prevents sticking while adding an irresistible crunch to the crust. It enhances the texture and gives your pizza a satisfying bakery-style finish.
Step-by-Step Preparation Guide
To begin, preheat your oven to 450°F (232°C), and prepare the pizza stone with a light coating of olive oil. If you have the time, allow the stone to heat gradually as the oven preheats; this step helps guarantee a golden, crispy base that’s evenly cooked from edge to center.
Sprinkle your countertop with yellow cornmeal and roll out your pizza dough into a 12-inch round. Keep it even in thickness, but don’t worry about achieving a perfect circle—this rustic shape adds to the charm. Transfer the dough to your prepped pizza stone with care, ensuring it doesn’t tear or stick.
In a small bowl, mix the extra-virgin olive oil, garlic, red pepper flakes, kosher salt, and black pepper. Stir until well blended. Spread this mixture across the dough in a thin layer, using the back of a spoon or a brush, and be sure to leave a half-inch border around the edges to form that iconic crust.
Distribute the mozzarella evenly, spacing it out so it melts in attractive pockets. Drop spoonfuls of ricotta across the pizza in scattered clusters. Finish with a generous sprinkling of freshly grated parmesan to pull the cheeses together into one luscious, melty topping.
Bake the pizza for 20 to 24 minutes, watching for the crust to puff and develop deep golden spots. The cheese should bubble and begin to caramelize, while the edges of the crust take on a toasted, crackly finish.
Once it’s out of the oven, top the pizza with a handful of fresh basil leaves. Their aroma will bloom instantly over the warm cheese. Slice and serve right away while everything is at its gooey, fragrant best.
Recipe Tips & Frequently Asked Questions
How to achieve a crisp bottom crust every time
Always preheat your pizza stone, and avoid overloading the dough with wet ingredients. A dusting of cornmeal underneath also adds texture and prevents sogginess.
Getting the cheese blend just right
Balance is key—use enough ricotta to add creaminess, but don’t let it overwhelm the mozzarella and parmesan. Distribute the cheeses so each bite gets a bit of everything.
What to do if your dough keeps springing back
Let the dough rest at room temperature for 10 minutes before rolling again. Resting relaxes the gluten, making it more pliable and easier to shape.
Adjusting garlic and spice levels to suit your taste
If you prefer a milder bite, reduce the amount of red pepper flakes or garlic. For more intensity, add a pinch of dried oregano or a dash of white pepper to the oil mixture.
Can I use pre-shredded cheese instead of fresh mozzarella?
You can, but it may not melt as smoothly. Fresh mozzarella gives a creamier texture and a cleaner melt.
What’s the best substitute if I don’t have a pizza stone?
A heavy-duty baking sheet works well—preheat it in the oven just like a stone for a similar crisp result.
How do I store and reheat leftovers without drying them out?
Store slices in an airtight container in the fridge. Reheat in a 375°F oven for 8–10 minutes or in a skillet over medium-low heat to restore crispness.
Can I make the dough or oil mixture ahead of time?
Absolutely. The dough can be made up to two days in advance and kept refrigerated. The oil mixture can be stored in a sealed container for 24 hours.
What to Serve With This Recipe
A white pizza pairs beautifully with a crisp, citrusy salad—think arugula with lemon vinaigrette or shaved fennel with oranges and toasted walnuts. The acidity helps cut through the richness of the cheeses.
Garlic knots or herb-studded breadsticks are hearty companions if you’re going all-in on carbs. A small bowl of warm marinara on the side for dipping makes a nice nod to the classic pizza experience without taking away from the white pizza’s uniqueness.
For drinks, a chilled glass of sparkling water with lemon or a lightly oaked Chardonnay makes an excellent pairing. These beverages cleanse the palate and enhance the flavors of the garlic and cheese.
Creative Variations
For added depth, top your white pizza with caramelized onions or sautéed mushrooms before baking. Their earthy notes pair wonderfully with the creamy cheeses.
Experiment with different cheeses like burrata, fontina, or crumbled goat cheese. Each brings its own flavor and texture to the mix.
Infuse the olive oil with rosemary, thyme, or sage for an herby kick that enhances the garlic base.
Transform this pizza into a flatbread appetizer by slicing it into smaller wedges and serving with dips like whipped ricotta or balsamic glaze.
White pizza is a celebration of simplicity and bold flavors—cheesy, garlicky, and beautifully crisp. It’s a welcome departure from tradition that satisfies in every bite, whether you’re serving it as the main attraction or part of a pizza spread. With endless ways to customize, it’s a recipe worth keeping on regular rotation.
Ingredients
1 pound pizza dough, homemade or store-bought
¼ cup yellow cornmeal
6 ounces fresh mozzarella, torn into small pieces
½ cup ricotta cheese
⅓ cup freshly grated Parmesan
Fresh basil leaves, for garnish
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 your oven to 450°F (232°C) and prepare a pizza stone by lightly brushing it with olive oil. Allow the stone to heat gradually with the oven if it’s not already seasoned, ensuring an even bake and a crisp bottom crust.
Dust your work surface generously with cornmeal, which not only prevents sticking but also adds texture and a gentle crunch to the finished crust. Roll the pizza dough out into a 12-inch round, maintaining an even thickness throughout. Carefully transfer the shaped dough onto the oiled pizza stone.
In a small bowl, mix the olive oil with grated garlic and red pepper flakes. Season this aromatic blend with a pinch of kosher salt and freshly cracked black pepper. Using the back of a spoon or a brush, spread this mixture across the dough in a thin, even layer, leaving a ½-inch border untouched around the edges for the crust.
Distribute torn mozzarella pieces across the dough, spacing them to allow for even melting. Add spoonfuls of creamy ricotta in scattered dollops, followed by a generous sprinkle of freshly grated Parmesan for sharp, salty depth.
Place the assembled pizza in the oven and bake for 20 to 24 minutes, or until the crust is puffed and golden with deep brown spots, and the cheese is melted and bubbling. Watch for a lightly charred edge and caramelized cheese for that perfect finish.
Remove from the oven and immediately top with fresh basil leaves, allowing their aroma to release with the pizza’s residual heat. Slice and serve while hot for the best experience.
White Pizza Recipe
Ingredients
- 1 pound pizza dough homemade or store-bought
- ¼ cup yellow cornmeal
- 6 ounces fresh mozzarella torn into small pieces
- ½ cup ricotta cheese
- ⅓ cup freshly grated Parmesan
- Fresh basil leaves for garnish
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 your oven to 450°F (232°C) and prepare a pizza stone by lightly brushing it with olive oil. Allow the stone to heat gradually with the oven if it’s not already seasoned, ensuring an even bake and a crisp bottom crust.
- Dust your work surface generously with cornmeal, which not only prevents sticking but also adds texture and a gentle crunch to the finished crust. Roll the pizza dough out into a 12-inch round, maintaining an even thickness throughout. Carefully transfer the shaped dough onto the oiled pizza stone.
- In a small bowl, mix the olive oil with grated garlic and red pepper flakes. Season this aromatic blend with a pinch of kosher salt and freshly cracked black pepper. Using the back of a spoon or a brush, spread this mixture across the dough in a thin, even layer, leaving a ½-inch border untouched around the edges for the crust.
- Distribute torn mozzarella pieces across the dough, spacing them to allow for even melting. Add spoonfuls of creamy ricotta in scattered dollops, followed by a generous sprinkle of freshly grated Parmesan for sharp, salty depth.
- Place the assembled pizza in the oven and bake for 20 to 24 minutes, or until the crust is puffed and golden with deep brown spots, and the cheese is melted and bubbling. Watch for a lightly charred edge and caramelized cheese for that perfect finish.
- Remove from the oven and immediately top with fresh basil leaves, allowing their aroma to release with the pizza’s residual heat. Slice and serve while hot for the best experience.
