There’s something uniquely satisfying about a white pizza. Without the acidity of tomato sauce, the flavors of creamy cheese, fragrant garlic, and good olive oil get to shine front and center. It feels a bit more elegant than your standard delivery pie, yet it’s arguably simpler to make at home.
This version is my go-to for a quick, impressive dinner that never fails to get rave reviews. You get a perfectly crisp, chewy crust topped with a luscious, garlicky ricotta base and a blanket of melted, bubbly mozzarella. It’s comfort food that feels special.
This recipe is designed for maximum flavor with minimal fuss. Here’s why it’s a keeper:
- No-Sauce Simplicity: Skipping the step of making or spreading tomato sauce streamlines the process and highlights the creamy cheese flavors.
- Crispy, Professional Crust: The method of using a preheated stone and a hot oven mimics a pizza oven, giving you a blistered, crisp-bottomed crust that’s hard to achieve otherwise.
- Customizable Canvas: The ricotta base is the perfect starting point for adding your favorite ingredients like spinach, mushrooms, or cooked sausage.
- Quick Weeknight Win: With store-bought dough, active prep time is about 10 minutes, and it bakes in just 15.
- Rich & Satisfying: The combination of ricotta, mozzarella, and Romano creates a deeply savory, umami-rich experience that’s more complex than just melted cheese.
- Crowd-Pleasing: It’s a fantastic option for those who prefer milder flavors or are avoiding tomatoes, and it’s always a hit at gatherings.
Ingredients You’ll Need
- Let’s gather our ingredients—this is where simple components transform into something magical. Using quality ingredients here makes a noticeable difference.
For the foundation, you’ll need pizza dough. I often use a good-quality store-bought dough from the supermarket refrigerated section for convenience, but homemade is wonderful if you have the time. The key is letting it come fully to room temperature so it’s easy to stretch. For the creamy white “sauce,” we’re using whole milk ricotta cheese. Please drain it if it’s sitting in a lot of liquid; you want a thick, spreadable consistency.
The garlic is non-negotiable—freshly minced is best for that punchy aroma. Pecorino Romano cheese adds a sharp, salty bite that balances the ricotta’s mildness; a good Parmesan works too.
The main event for meltiness is low-moisture, whole milk mozzarella, shredded from a block. Pre-shredded cheese contains anti-caking agents that can make it melt less smoothly. Extra virgin olive oil does double duty: brushed on the dough for crispness and drizzled at the end for flavor.
Finally, dried oregano (or fresh), fresh parsley or basil, and optional red pepper flakes finish it all off. That’s it! No long list of obscure items.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Kitchen Equipment Needed
You don’t need fancy gear. A pizza stone or a heavy, inverted baking sheet is the most important tool for achieving a crisp crust, as it holds and radiates intense heat. Parchment paper is my secret weapon for easy transfer from counter to oven without losing the pizza’s shape.
You’ll also need a rolling pin (though you can stretch the dough with your hands), a pastry brush for the olive oil, a couple of mixing bowls, and a cutting board for serving. If you’re using a baking sheet instead of a stone, just have it at the ready—no preheating necessary for the sheet itself.
How to Make Easy, Cheesy White Pizza Recipe
Step 1: Heat the Oven & Stone
First, place your pizza stone or an inverted heavy baking sheet on the middle rack of your oven. Crank the heat to 500°F (260°C) and let it preheat for a full 30 minutes. This step is crucial.
Believe me, that stored thermal energy in the stone is what will give your crust that irresistible, blistered, pizzeria-quality bottom. If you’re just using a regular baking pan, you can skip the preheating for it, but still get that oven screaming hot.
Step 2: Make the Ricotta Spread
While the oven heats, let’s build flavor. In a medium bowl, combine the whole milk ricotta, most of your grated Romano cheese (save a bit for topping), the minced garlic, oregano, black pepper, and salt. Mix it vigorously until it’s smooth and homogenous.
Tip from me: taste this mixture. It should be delicious on its own—perfectly seasoned and garlicky. This is your flavor foundation, so don’t be shy with the seasoning.
Step 3: Shape the Dough
On a lightly floured surface, gently stretch or roll your room-temperature dough into a rough 12-14 inch circle. If it fights you and snaps back, just walk away for 5 minutes to let the gluten relax, then try again. Once shaped, transfer it to a large piece of parchment paper.
Trust me, the parchment is a lifesaver for getting this topped pizza into the searing hot oven without a disaster.
Step 4: Assemble the Pizza
Now for the fun part. Use your pastry brush to coat the entire surface of the dough with the 2 tablespoons of olive oil, right to the very edges. This creates a protective layer that helps keep the crust crisp under the wet toppings.
Spoon the ricotta mixture onto the center and spread it out evenly, leaving a generous half-inch border for that beautiful, puffy crust. Sprinkle the shredded mozzarella evenly over the ricotta, then finish with the reserved Romano cheese.
Step 5: Bake to Perfection
Carefully slide the pizza, still on its parchment paper, onto the preheated stone or baking sheet. Bake for 12 to 15 minutes. You’ll want to rotate it halfway through for even cooking.
It’s done when the crust is a deep golden brown and the cheese is molten, bubbly, and has those perfect little browned spots. The high heat works fast, so keep an eye on it.
Step 6: Garnish and Serve
Use the parchment to pull the pizza back onto a cutting board. Let it rest for 2-3 minutes—this brief pause allows the cheeses to set slightly so they don’t all slide off when you cut. Finally, drizzle with a little more extra virgin olive oil, sprinkle with fresh herbs and red pepper flakes, and add a pinch of flaky salt.
Slice it up and watch it disappear.
A few chef-level insights will guarantee your success every time.
- Dough Temperature is Key: Cold dough is impossible to stretch. Let your store-bought dough sit on the counter, covered, for at least an hour. It should feel soft and pliable.
- Prevent a Soggy Center: The olive oil brushed on the raw dough is your first defense. The second is not overloading with cheese. Too much moisture from the toppings is the main culprit for a soft, undercooked center.
- The Power of Preheating: That 30-minute preheat for the stone isn’t a suggestion. A properly heated stone provides an instant blast of bottom heat that sets the crust quickly, creating that essential crisp texture.
- Cheese Selection Matters: Whole milk, low-moisture mozzarella from a block melts beautifully and browns well. Fresh mozzarella (the kind in water) has too much moisture and will make your pizza wet unless you slice it thinly and pat it very dry first.
- Rest Before You Slice: I know it’s tempting, but letting the pizza rest for a few minutes allows the molten cheese to firm up just enough. This means you get neat slices instead of a cheesy landslide.
Recipe Variations
- This recipe is a fantastic base for creativity. Here are some of my favorite tested twists.
- Spinach & Artichoke: Fold a handful of chopped thawed and squeezed-dry spinach and a few chopped marinated artichoke hearts into the ricotta mixture before spreading.
- Garlic & Mushroom: Sauté 8 oz of sliced cremini mushrooms with an extra clove of garlic until golden and their liquid evaporates. Scatter over the ricotta layer before adding the mozzarella.
- Prosciutto & Arugula: After baking, top the hot pizza with thin slices of prosciutto and a big handful of fresh arugula. The heat will slightly wilt the greens.
- Lemon & Herb: Add the zest of one lemon and a tablespoon of chopped fresh thyme to the ricotta mixture for a bright, spring-like flavor.
- Caramelized Onion & Bacon: Top the pizza with a layer of deeply caramelized onions and crumbled cooked bacon before adding the cheese.
- Pesto Swirl: Dollop teaspoons of prepared basil pesto over the ricotta layer and use a knife to swirl it gently before adding the mozzarella.
- Gluten-Free: Use your favorite gluten-free pizza dough blend. You may need to bake it on parchment on a preheated pan, as GF doughs can be more delicate to transfer.
What to Serve With This Recipe
This rich, cheesy pizza pairs beautifully with something light and acidic to balance the meal. A simple arugula salad with a lemon vinaigrette, shaved Parmesan, and pine nuts is my absolute go-to. The peppery arugula and sharp lemon cut through the richness perfectly.
For a heartier meal, a bowl of minestrone soup or a roasted vegetable antipasto platter makes it a feast. Beverage-wise, a crisp Pinot Grigio, a light lager, or even sparkling water with lemon all work wonderfully. This pizza is perfect for casual Friday night dinners, game day, or when you’re craving restaurant-quality pizza without leaving home.
Storage & Make-Ahead Instructions
- White pizza is best enjoyed fresh, but leftovers can be saved.
- Refrigerator: Store cooled slices in an airtight container for up to 3 days.
- Freezer: Wrap individual slices tightly in plastic wrap and then foil, or place in a freezer bag. Freeze for up to 2 months.
- Reheating: To recapture crispness, reheat slices directly on the rack of a 375°F (190°C) oven for 5-8 minutes, or in a skillet over medium-low heat with a lid until the cheese melts and the bottom crisps. Avoid the microwave, as it will make the crust very soggy.
- Make-Ahead: You can prepare the ricotta mixture up to 2 days in advance and store it covered in the refrigerator. Let it come to room temperature before using for easier spreading.
Frequently Asked Questions
Q: Can I use fresh mozzarella instead of low-moisture?
A: You can, but it requires extra prep. Fresh mozzarella (the kind packed in water) contains much more moisture. Slice it thinly and pat it very dry with paper towels before using, or you risk a soggy pizza.
Q: My dough keeps shrinking back when I try to stretch it. What am I doing wrong?
A: This is almost always because the dough is too cold or the gluten is too tight. Let it sit at room temperature longer—up to 2 hours. If it still resists, gently press it into a disc, then walk away for 10 minutes to let the gluten relax before trying again.
Q: I don’t have a pizza stone. Can I still make this?
A: Absolutely! Preheat your oven as directed, but use a regular, ungreased baking sheet. You can build the pizza right on the cold sheet.
The bottom won’t get quite as crisp as on a stone, but it will still be delicious.
Q: How do I know when the pizza is done baking?
A: Look for three signs: the crust edge should be a deep golden brown, the cheese should be fully melted with some golden-brown spots, and the bottom (you can lift a corner with a spatula to check) should be crisp and browned.
Q: Can I make this without ricotta?
A: Yes. A great substitute is an equal amount of whole milk cottage cheese blended until smooth, or even a béchamel sauce (a simple white sauce made with butter, flour, and milk).
Q: Is this pizza kid-friendly?
A: Very! The flavors are creamy and mild. You can even divide the dough and let kids create their own mini pizzas with their preferred toppings.
Q: Can I add chicken or other meats?
A: Definitely. Ensure any meat, like cooked chicken, sausage, or bacon, is fully cooked and patted dry before adding it as a topping so it doesn’t release moisture during baking.
Final Thoughts
This Easy, Cheesy White Pizza is a testament to how a few quality ingredients, treated with a bit of know-how, can create something truly special. It’s the recipe I turn to when I want a meal that feels indulgent yet is straightforward enough for a busy weeknight. The contrast of the crisp, olive oil-brushed crust with the creamy, garlicky ricotta and stretchy mozzarella is simply irresistible.
I encourage you to make it your own—try one of the variations or stick to the classic. The process is part of the joy. So preheat that oven, stretch that dough, and get ready for the best homemade white pizza you’ve ever had.
I’d love to hear how it turns out for you! Leave a comment or rating below, and if you share a photo on social media, tag me so I can see your delicious creation. Happy cooking
Easy, Cheesy White Pizza
Equipment
- Pizza stone or heavy baking sheet
- Parchment paper
- Rolling pin (optional, for stretching dough)
- Pastry brush
- Mixing bowls
Ingredients
- 1 lb pizza dough store-bought or homemade, at room temperature
- 2 tbsp extra virgin olive oil plus more for drizzling
- 3 cloves garlic minced
- 1 cup whole milk ricotta cheese drained if watery
- 1/4 cup grated Pecorino Romano or Parmesan cheese divided
- 1/2 tsp dried oregano or 1 tsp fresh
- 1/4 tsp black pepper freshly ground
- 1/4 tsp kosher salt plus more for seasoning
- 8 oz low-moisture whole milk mozzarella cheese shredded (about 2 cups)
- 1 tbsp fresh parsley or basil chopped, for garnish
- 1/4 tsp red pepper flakes optional, for serving
Instructions
- Preheat your oven to 500°F (260°C) with a pizza stone or an inverted baking sheet placed on the middle rack. If you don’t have a stone, have a regular baking sheet ready. Let the oven heat for at least 30 minutes for the stone to get properly hot—this is the secret to a crispy crust.
- While the oven heats, prepare the white sauce. In a small bowl, combine the ricotta, 2 tablespoons of the Romano cheese, minced garlic, oregano, black pepper, and 1/4 teaspoon salt. Mix until smooth and well combined. Taste and adjust seasoning—this is your flavor base, so make sure it’s delicious on its own.
- On a lightly floured surface, stretch or roll your room-temperature dough into a 12-14 inch circle. If the dough springs back, let it rest for 5 minutes and try again. Transfer the shaped dough to a piece of parchment paper. This makes transferring to the hot stone a breeze.
- Brush the entire surface of the dough with the 2 tablespoons of olive oil, going all the way to the edges. This creates a barrier to keep the crust crisp. Evenly spread the ricotta mixture over the dough, leaving a 1/2-inch border for the crust. Now, evenly sprinkle the shredded mozzarella over the top, followed by the remaining Romano cheese.
- Carefully slide the pizza (on the parchment) onto the preheated stone or baking sheet. Bake for 12-15 minutes, rotating halfway through, until the crust is deeply golden and the cheese is bubbly and spotted with brown. Trust me, the high heat is what gives you that perfect blistered crust.
- Remove the pizza from the oven and let it rest on a cutting board for 2-3 minutes—this allows the cheese to set slightly so it doesn’t slide off when you slice. Drizzle with a little more olive oil, sprinkle with fresh herbs, red pepper flakes, and a pinch of flaky salt. Slice and serve immediately.