This homemade White Pizza recipe ditches the red sauce for a base made with olive oil, garlic, and a creamy ricotta cheese mixture. We top it with more white cheeses and bake until it's bubbly and golden.
Let's talk about the magic that is this White Pizza.
I fell hard for this white pizza many years ago and it's been a love affair ever since. Pizza Bianca is made without tomato or marinara sauce and is topped with herbs and white cheeses. Talk about DELISH. It looks and feels a bit more sophisticated but it's just as easy as my other pizza recipes.
If your family loves pizza night like we do (best gift ever was the pizza oven my in-laws gifted us!) you can use our go-to Pizza Dough to make everyones favorites, like Pepperoni Pizza, Burrata Pizza, Cheeseburger Pizza, or Detroit-Style Pizza!
How to make White Pizza:
Roll out and pre-bake Pizza Dough for 5 minutes. Remove from oven and brush olive oil and minced garlic. Make the white pizza sauce by combining ricotta, salt, pepper, and herbs in a small bowl. Spread the mixture into a thin layer across the pizza then top with thin slices of fresh mozzarella and half of the pecorino cheese.
Bake at 425°F (220°C) for 10-15 minutes, or until melted and bubbly. Remove from oven and sprinkle remaining pecorino and crushed red pepper flakes (optional). I also love to add fresh arugula tossed in lemon juice, salt, and pepper just before serving this ricotta cheese pizza.
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White Pizza (Pizza Bianca)
Equipment
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Pizza Oven , optional
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rotary cheese grater , optional
Ingredients
- Dough for one large pizza
- 2 Tablespoons olive oil
- 3 cloves garlic , minced
- 8 oz ball fresh mozzarella , sliced very thinly
- 1/3 cup ricotta cheese (76g)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon dried oregano
- 1/8 teaspoon dried thyme
- 1/3 cup freshly grated pecorino romano (33g), or parmesan cheese
Optional Arugula Topping:
- 2 cups baby arugula greens (40g)
- lemon juice
- pinch salt and pepper
Instructions
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Shape and prebake pizza dough. Take pizza dough and stretch to desired size. Prebake in the oven at 425 degrees F (220°C) for 5 minutes.Dough for one large pizza
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Brush crust with a thin layer of olive oil and minced garlic.2 Tablespoons olive oil, 3 cloves garlic
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White pizza topping: In a small bowl, mix together ricotta, salt, pepper, and herbs. Spread mixture into a thin layer across the pizza. Layer with thin slices of fresh mozzarella, and half the pecorino cheese.8 oz ball fresh mozzarella, ⅓ cup ricotta cheese, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, ⅛ teaspoon dried oregano, ⅛ teaspoon dried thyme, ⅓ cup freshly grated pecorino romano
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Bake at 425 degrees F (220°C) for 10-15 minutes, until cheese is melted and bubbly. Remove from oven and sprinkle with remaining pecorino and crushed red pepper flakes, if desired.
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Optional: Just before serving, toss fresh arugula with lemon juice, salt and pepper and top on pizza.2 cups baby arugula greens, lemon juice, pinch salt and pepper
Video
Notes
Nutrition
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I originally shared this recipe October 2020. Updated May 2025.
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