White Pizza Recipe with Ricotta (Pizza Bianca)

If you’re craving pizza but want something a little different than the classic tomato-and-cheese combo, this White Pizza with Ricotta—also called Pizza Bianca—is about to win your heart. Imagine a soft, chewy crust brushed with garlicky olive oil, then topped with creamy ricotta, melty mozzarella, and sharp provolone. No red sauce needed—the cheese is the star here, and it absolutely shines.

This is the kind of pizza that feels both cozy and elegant at the same time. It’s perfect for a relaxed weeknight dinner, date night at home, or even a fun pizza night with friends. Trust me, once you try it, you’ll wonder why you didn’t make white pizza sooner!

Recipe Origin

White pizza (or pizza bianca) has its roots in Italy, where it’s been loved for centuries as a sauceless alternative to traditional pizzas. Instead of tomato sauce, olive oil, garlic, and creamy cheese do all the heavy lifting. The result? A lighter, yet deeply flavorful pizza that lets the cheese and crust really shine.

It’s a pizza for cheese lovers, garlic lovers, and basically anyone who appreciates the joy of biting into something melty, rich, and irresistible.

Kitchen Tools You’ll Need

• Pizza stone or baking sheet
• Rolling pin (or just your hands for stretching dough)
• Mixing bowl
• Pastry brush (for brushing on that garlicky olive oil)
• Pizza cutter or sharp knife

Why You’ll Love White Pizza with Ricotta

Versatile

It’s a blank canvas—you can enjoy it as-is or dress it up with fresh herbs, veggies, or even prosciutto.

Budget-Friendly

Uses simple ingredients like dough, cheese, and olive oil that you probably already have on hand.

Quick and Easy

Once the dough is ready, it’s just a few minutes of prep and 10–15 minutes of baking. Dinner in no time!

Customizable

Add your favorite toppings—mushrooms, spinach, roasted garlic, or fresh arugula all work beautifully.

Crowd-Pleasing

It’s mild yet flavorful, so both kids and adults will happily devour it.

Ingredients in White Pizza with Ricotta

Here’s why each ingredient makes this pizza special:

Pizza Dough

The foundation—chewy, golden, and perfectly crisp when baked. Homemade or store-bought both work great.

Olive Oil

Brushed over the dough, it infuses the pizza with rich flavor and helps create that signature golden crust.

Garlic

Minced garlic mixed with olive oil gives the pizza its punchy, aromatic base.

Kosher Salt & Black Pepper

Seasoning essentials that balance the richness of the cheese.

Ricotta Cheese

Creamy, mild, and dreamy—ricotta makes the pizza feel indulgent without being heavy.

Fresh Mozzarella

Melty and stretchy, mozzarella adds that classic pizza pull we all love.

Provolone Cheese

Sharp, bold, and full of character—provolone rounds out the cheese trio perfectly.

Fresh Basil or Parsley

Optional, but they add a bright, fresh finish that lifts the richness of the cheese.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Preheat Your Equipment

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up—it helps give that irresistible crispy crust.

Prepare the Garlic Oil

In a small bowl, combine olive oil, minced garlic, salt, and pepper. Let it sit for a few minutes to infuse.

Stretch the Dough

On a lightly floured surface, roll or stretch the pizza dough into your desired shape—round, rectangular, rustic…it’s all good.

Assemble the Pizza

Brush the garlic oil generously over the dough. Dollop ricotta in small spoonfuls across the surface, then scatter mozzarella and provolone evenly. Don’t overdo it—leave some space so the cheese can bubble and brown beautifully.

Cook to Perfection

Bake for 10–15 minutes, until the crust is golden and the cheese is melted and lightly browned in spots.

Finishing Touches

Remove from the oven, drizzle with a little extra olive oil if you’d like, and sprinkle with fresh herbs.

Serve and Enjoy

Slice it up and enjoy right away. Trust me—this pizza is best hot from the oven, when the cheese is at peak gooeyness.

Nutrition Facts

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How to Serve White Pizza with Ricotta

• With a Side Salad: A crisp arugula or Caesar salad balances the richness.
• With Wine: Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
• As an Appetizer: Cut into small squares for a party-perfect starter.
• On Its Own: Honestly, this pizza is so good you might not need anything else.

Make-Ahead and Storage Tips

• Prep Ahead: Make the garlic oil earlier in the day for extra flavor.
• Storage: Leftovers can be wrapped and refrigerated for up to 2 days.
• Reheating: Warm in the oven to bring back that crisp crust—microwaving makes it soggy.
• Freezer-Friendly: Bake the pizza, cool completely, then freeze slices for quick future meals.

Variations to Try

• Add Veggies: Spinach, mushrooms, or caramelized onions are fantastic additions.
• Add Protein: Try thin slices of prosciutto, pancetta, or grilled chicken.
• Go Spicy: Sprinkle with red pepper flakes for a little kick.
• Fresh Greens: Top with arugula right before serving for a peppery bite.

Additional Tips

• Don’t overload the pizza—too much cheese can make it soggy.
• Preheating the pizza stone is key for that restaurant-quality crust.
• Let the pizza rest a minute or two before slicing so the cheese doesn’t slide off.

FAQ Section

Q1: Can I make this pizza without ricotta?
A1: Yes! Just increase the mozzarella and provolone, though the ricotta adds lovely creaminess.

Q2: Can I use pre-shredded mozzarella?
A2: You can, but fresh mozzarella melts creamier and tastes better.

Q3: What herbs work best on top?
A3: Basil is classic, but parsley, oregano, or even thyme taste amazing.

Q4: Can I cook this on a baking sheet instead of a stone?
A4: Absolutely! Just line the sheet with parchment paper and bake as directed.

Q5: Is this pizza freezer-friendly?
A5: Yes—bake it, cool it, then freeze. Reheat slices in the oven until warmed through.

Q6: What’s the best way to reheat leftovers?
A6: In the oven or air fryer for that crisp edge again.

Q7: Can I make mini versions?
A7: Yes! Divide the dough into smaller rounds for personal pizzas.

Q8: Does the garlic burn in the oven?
A8: Not if it’s brushed with oil—it’ll soften and mellow while baking.

Q9: Can I make this pizza vegan?
A9: Yes! Use dairy-free ricotta and mozzarella, and skip the provolone.

Q10: What’s the difference between white pizza and regular pizza?
A10: White pizza skips the tomato sauce, relying on olive oil, garlic, and cheese for flavor.

Conclusion

This White Pizza with Ricotta is proof that sometimes less really is more. No sauce needed—just a garlicky crust topped with rich, creamy cheeses and a touch of fresh herbs. It’s simple, elegant, and downright delicious.

So next time you’re in the mood for pizza, skip the red sauce and give this Pizza Bianca a try. One bite, and you’ll be hooked.

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