This white pizza has been one of my kitchen comforts for years. I first made it on a rainy weekend when I wanted pizza without the acidity of tomato sauce — something lighter, fragrant with garlic and olive oil, and still indulgent. The creamy ricotta spread, layered with thin slices of fresh mozzarella and bright pecorino, delivers a silkiness and depth that feels both rustic and elegant. It’s the kind of pizza that invites conversation: every bite reveals a little more of the herb-scented crust, the warm, slightly molten cheeses, and the gentle crunch of a perfectly blistered edge.

I discovered this combination when I wanted a fast, crowd-pleasing option for a family dinner party. Because it comes together quickly and uses simple, high-quality ingredients, it became our go-to for casual gatherings. Kids love the gooey cheese, while adults appreciate the herb complexity and optional peppery arugula finish. The balance of olive oil and roasted garlic keeps the surface glossy and fragrant, while the ricotta layer insulates the bottom so the pizza remains tender in the center and golden at the edges.

Ingredients

• Dough for one large pizza: Use a high-hydration store-bought or homemade dough ball. Look for dough labeled for 12–14-inch pizza or one large pizza. If buying, an artisan refrigerated dough from a bakery-style brand will give better flavor and a more open crumb.
• Olive oil (2 tablespoons): Choose a good extra-virgin olive oil for flavor; it brushes on the crust and carries the garlic aroma. I like California or Tuscan blends that are fruity and not overly peppery.
• Garlic (3 cloves, minced): Fresh garlic gives bright heat and aroma. Mince finely or smash then mince to release juices—don’t use powdered garlic here; the fresh flavor is key.
• Fresh mozzarella (8 ounces): A ball of fresh mozzarella sliced very thinly prevents large oily pools and melts into a silky layer. Look for low-moisture fresh mozzarella stored in water and pat it dry before slicing.
• Ricotta (1/3 cup): Whole-milk ricotta gives the best creaminess. If your ricotta is very wet, strain it in a fine mesh for 10–15 minutes to avoid a watery topping.
• Kosher salt & black pepper: 1/2 teaspoon kosher salt to season the ricotta layer and 1/4 teaspoon freshly ground black pepper for balanced heat.
• Dried oregano & dried thyme (each 1/8 teaspoon): These dried herbs add an earthy, savory lift. Fresh herbs can be used sparingly after baking for a brighter note.
• Pecorino Romano or Parmesan (1/3 cup grated): Finely grated hard cheese adds a salty, tangy finish. Reserve half for baking and sprinkle the rest after the pizza comes out of the oven.
• Optional arugula topping: 2 cups baby arugula tossed with 1–2 teaspoons lemon juice and a pinch of salt and pepper for a fresh, peppery contrast.

Instructions

Prepare and pre-shape the dough: Bring the dough to room temperature for 20–30 minutes if refrigerated. On a lightly floured surface, stretch the dough into a roughly 12–14-inch circle using your hands or a rolling pin. Transfer to a well-floured pizza peel or an inverted baking sheet if using a pizza stone. A quick stretch keeps the outer rim airy and the center thin so toppings cook through. Prebake for structure: Preheat the oven to 425°F (220°C) with a pizza stone or baking steel in place if you have one. Slide the dough onto the stone and prebake for about 5 minutes. This step sets the crust so the ricotta layer won’t make it soggy. You want the surface to just begin to firm and the edges to show a hint of color. Brush with olive oil and garlic: Remove the partially baked crust and brush a thin, even layer of 2 tablespoons olive oil mixed with the minced garlic across the surface, concentrating on the outer rim and a light coat on the center. The oil acts as both flavor and a sealant; thin application prevents greasiness and keeps the crust crisp. Make the ricotta spread: In a small bowl, combine 1/3 cup ricotta, 1/2 teaspoon kosher salt, 1/4 teaspoon cracked black pepper, 1/8 teaspoon dried oregano and 1/8 teaspoon dried thyme. Stir until smooth. The salt helps draw flavor out of the ricotta and balances the mild sweetness of the cheese. Assemble the pizza: Spread the ricotta mixture into a thin, even layer across the prebaked dough, leaving a 1/2-inch border for the crust. Arrange the very thin slices of fresh mozzarella over the ricotta and sprinkle half of the grated pecorino evenly over the top. Thin slices melt evenly and prevent large pockets of unmelted cheese. Bake until bubbly and golden: Return the assembled pizza to the oven and bake at 425°F (220°C) for 10–15 minutes. Watch for the cheese to melt completely and begin to bubble, and for the crust edge to turn a rich golden brown with occasional spots of darker char. Oven time varies by stone temperature and dough thickness. Finish and serve: Remove the pizza from the oven and immediately sprinkle with the remaining grated pecorino and optional crushed red pepper flakes if you like heat. If using arugula, toss 2 cups baby arugula with 1–2 teaspoons lemon juice and a pinch of salt and pepper, then scatter on top just before serving so it wilts slightly and stays bright.

Storage Tips

Store leftover slices in a single layer if possible to avoid stacking and sogginess; place parchment between layers if stacking is necessary. Refrigerate in an airtight container for up to 3 days. For longer storage, wrap the whole cooled pizza tightly in plastic wrap and aluminum foil and freeze for up to one month. Reheat frozen or refrigerated slices directly on a baking sheet at 375°F (190°C) for 8–12 minutes, or re-crisp in a skillet over medium heat for 4–6 minutes per side.

Ingredient Substitutions

If you don’t have ricotta, substitute a thin layer of mascarpone mixed with a splash of milk for similar creaminess, or use an Alfredo-style white sauce for a richer finish. Swap Pecorino Romano for Parmesan for a milder, nuttier note. For a dairy-free option, try a cashew-based ricotta and plant-based mozzarella, though texture and melt will be slightly different. Fresh rosemary or basil can replace oregano and thyme; reduce fresh herbs added after baking to preserve brightness.

Serving Suggestions

Serve the white pizza alongside a bright green salad or a citrusy fennel slaw to cut the richness. Garnish individual slices with a drizzle of extra-virgin olive oil and a few flakes of sea salt. For a party, cut into smaller wedges and pass on a platter accompanied by lemon-dressed arugula and a jar of chili oil for guests to personalize their slices.

Cultural Background

Pizza Bianca, or white pizza, is an Italian variation that dates back to Roman flatbreads and regional traditions of seasoning dough with olive oil, garlic and herbs. Unlike the tomato-based pizzas associated with Naples, the bianca variants highlight high-quality cheeses and olive oil from central and northern Italy. In modern American kitchens, pizza bianca often becomes a canvas for fresh greens, cured meats or mild vegetables, while staying true to its simple, cheese-forward heritage.

Seasonal Adaptations

In spring and summer, add thinly sliced fresh tomatoes or blanched asparagus for a seasonal lift; finish with fresh basil. In autumn, roasted mushrooms or caramelized onions deepen the savory profile. During winter holidays, top with a few cooked, thin slices of prosciutto after baking and scatter microgreens for color. Adjust oven time slightly if adding moist or dense toppings to ensure the crust cooks through.

Meal Prep Tips

For easy weeknight dinners, prebake multiple crusts and store them wrapped in the refrigerator for up to 48 hours. Prepare the ricotta mixture in advance and keep it chilled; assemble and bake just before serving. Slicing fresh mozzarella thinly ahead of time and storing it on paper towels reduces assembly time and prevents sogginess. These steps save precious evening minutes and make hosting effortless.

There’s a simple pleasure in serving a white pizza that looks and tastes like it came from a neighborhood pizzeria. It’s versatile, reliable and endlessly adaptable — once you make it, you’ll find reasons to keep it in your regular rotation. Gather friends, slice generously, and enjoy the warm, cheesy comfort of Pizza Bianca.