White Pizza
intro
Creamy, garlicky white pizza swaps tangy tomato sauce for a rich three-cheese blend, with a crispy chewy crust and herby notes for a comforting, satisfying meal.
Ingredients
Steps
Preheat your oven to 245°C (475°F) with a pizza stone or heavy rimmed baking sheet positioned on the middle rack. Let the oven preheat for a full 20 minutes as you prep toppings, then sprinkle 1 tablespoon (10g) of cornmeal evenly over a 12-inch pizza peel or sheet of parchment paper to prevent the dough from sticking.
Take the 450g room-temperature pizza dough, and gently stretch it by hand into a 30cm (12-inch) round, leaving a 1cm (0.5-inch) thicker raised border for the crust. Lay the stretched dough on the cornmeal-dusted peel or parchment, and dimple the inner surface lightly with your fingertips to prevent large air bubbles from forming as it bakes.
In a small mixing bowl, combine 2 tablespoons (30ml) of extra-virgin olive oil, 4 finely minced garlic cloves (12g), 1 teaspoon (1g) of dried oregano, and 0.25 teaspoon (0.5g) of freshly ground black pepper. Use a pastry brush to spread this garlic oil evenly over the entire inner surface of the dough, brushing a light coating on the raised crust border for extra flavor.
Dollop the 225g (1 cup) of drained whole-milk ricotta in 1-tablespoon sized scoops evenly across the oiled dough, keeping the raised crust border clear. Sprinkle 170g (1.5 cups) of shredded low-moisture mozzarella and 55g (0.5 cup) of shredded provolone evenly over the ricotta, then season the entire cheese surface with 0.5 teaspoon (3g) of kosher salt.
Carefully slide the assembled pizza from the peel onto the preheated pizza stone or baking sheet. Bake for 12–14 minutes at 245°C (475°F), until the crust is deep golden brown and crispy around the edges, and the cheese is fully melted, bubbling, and dotted with small light golden-brown bake spots across the surface.
Use the pizza peel to remove the finished pizza from the oven, and transfer it to a wooden cutting board. Let the pizza rest for 3 minutes to allow the cheese to set, then top with 10g (0.25 cup) of torn fresh basil leaves before slicing into 8 equal wedges to serve.
Tips
2.Let refrigerated pizza dough rest at room temperature for 30 minutes before stretching; cold dough will shrink back repeatedly and be difficult to shape into an even round.
3.For a fun flavor twist, add a light drizzle of hot honey or a pinch of red pepper flakes to the finished pizza for a balanced sweet-spicy kick that cuts through the rich cheese.
OMG this white pizza is SO good! I made it for our family movie night last Friday and everyone went back for seconds. The garlic ricotta base is way better than I expected, I was worried it’d be bland but no, it’s perfectly herby and creamy. 10/10 will be adding this to our regular dinner rotation!
Tried this for a potluck at work yesterday and people were asking me for the recipe all afternoon! I added a little sprinkle of red pepper flakes on top for a tiny kick and it was chef’s kiss. Only note is that I’d probably roll the crust a little thinner next time, but that’s just personal preference.
As someone who’s still pretty new to making homemade pizza, this was way easier than I thought it’d be! The 40 minute cook time is totally accurate, I didn’t have to wait around forever for dough to rise or anything. Turned out way better than the frozen white pizza I usually buy, for half the cost. Only knock is I wish I’d added a little extra garlic per my taste, but that’s an easy fix next time. Total game changer for my weeknight meals.
My kids loved it! I was so nervous they’d turn their noses up at a pizza without red sauce, but they devoured their slices and asked if we could have it again this weekend. I used part-skim ricotta to lighten it up a little and it still tasted super rich and creamy, no weird texture at all.
Made this last night for my partner and I, and we both agreed it’s one of the best homemade pizzas we’ve ever made! Quick question though – is there a way to make this gluten free for when my sister visits next month? She has celiac, and I’d love to serve this to her without making a separate meal. Would a standard storebought GF pizza crust hold up to the ricotta spread, or is the topping too heavy for it?
Has anyone tried prepping the ricotta garlic spread ahead of time for meal prep? I usually do all my Sunday prep for the week and would love to mix this up on Sunday so I can just throw the pizza together after work on Wednesday without a bunch of extra steps.
Ugh, I was so excited for this but my crust turned out totally soggy in the middle! I followed the cook time exactly, but the ricotta made everything all watery. Did I do something wrong? I used regular whole milk ricotta straight out of the tub, maybe that was the issue?
This recipe is a total game changer! I added some caramelized onions and crumbled spicy sausage on top of the ricotta base and it was unreal. My roommate said it’s better than the fancy wood-fired pizza place we go to downtown that charges $25 a pie. Will absolutely be making this on repeat.
Made this for my girlfriend for our at-home date night last night and she was so impressed she thought I ordered it from our favorite local spot! The garlic flavor is perfect, not overpowering at all, and the blend of ricotta and mozzarella is so cheesy and perfect. 10/10, this is going to be our go-to date night meal from now on.