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White Pizza

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White Pizza, also known as pizza bianca, features a crisp and chewy crust topped with garlic-infused olive oil, creamy ricotta, mozzarella, Parmesan, and fragrant herbs. This tomato-free pizza is simple, cheesy, and perfect for homemade pizza night.

Ingredients

  • Pizza dough
  • Extra-virgin olive oil
  • Garlic cloves, finely minced
  • Whole-milk ricotta cheese
  • Low-moisture mozzarella cheese, shredded
  • Freshly grated Parmesan cheese
  • Dried oregano
  • Fresh basil leaves
  • Crushed red pepper flakes, optional
  • Salt
  • Freshly ground black pepper
  • Fresh basil, for finishing
  • Freshly grated Parmesan, for finishing
  • Extra-virgin olive oil, for finishing
  • Crushed red pepper flakes, optional, for finishing

Instructions

  1. Preheat the oven to 475°F (245°C). If using a pizza stone or steel, place it in the oven while preheating.
  2. Allow the pizza dough to come to room temperature so it is easier to stretch.
  3. On a lightly floured surface, gently stretch or roll the dough into a round or rectangular pizza crust.
  4. Transfer the dough to a pizza peel, parchment-lined baking sheet, or lightly oiled pizza pan.
  5. Combine the olive oil and minced garlic in a small bowl.
  6. Brush the garlic oil evenly over the dough, leaving a small border around the edges.
  7. Season lightly with salt, black pepper, and oregano.
  8. Spoon small dollops of ricotta evenly across the pizza.
  9. Sprinkle the shredded mozzarella and Parmesan evenly over the top.
  10. Add crushed red pepper flakes if desired.
  11. Bake for 10–15 minutes, or until the crust is golden and the cheese is melted with lightly browned spots.
  12. Remove the pizza from the oven and let it rest for a few minutes.
  13. Finish with fresh basil, additional Parmesan, and a light drizzle of olive oil.
  14. Slice and serve warm.

Notes

  • Use well-drained ricotta and mozzarella to help prevent the pizza from becoming soggy.
  • Store-bought pizza dough can be used for quicker preparation.
  • Add sautéed spinach, mushrooms, caramelized onions, artichoke hearts, zucchini, broccoli, or roasted peppers for vegetable variations.
  • Fresh mozzarella can be used, but drain and pat it thoroughly dry before adding it to the pizza.
  • Add pesto after baking for additional basil flavor.
  • Fresh arugula and a squeeze of lemon juice make a bright finishing option.
  • Store leftover pizza in an airtight container or tightly wrapped in the refrigerator for up to 4 days.
  • Reheat in a 375°F (190°C) oven for 5–10 minutes, or use an air fryer or covered skillet to restore the crisp crust.
  • Avoid microwaving when possible because it can soften the crust.
  • Cooked pizza slices can be frozen for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/white-pizza/