Recipes › Bread & Pizza › Tomatoless Pizza Recipe

Tomatoless Pizza Recipe

Recipe by Pedro M. A. Neves

This innovative Italian pizza abandons the traditional tomato sauce in favor of a creamy white base, showcasing fresh mozzarella, garlic, and aromatic herbs. The result is a lighter, elegant variation that highlights quality ingredients and proves pizza's versatility beyond the classic red sauce foundation. Perfect for those seeking a sophisticated alternative to conventional pizza.

Ingredients

• 500g (3.5 cups) bread flour
• 325ml (1.1 cups) warm water
• 7g (1.5 teaspoons) salt
• 5g (1 teaspoon) instant yeast
• 30ml (2 tablespoons) extra virgin olive oil, divided
• 200g (7 oz) fresh mozzarella di bufala, torn into pieces
• 150g (5.3 oz) creamy ricotta cheese
• 4 cloves garlic, minced
• 60g (2.1 oz) Parmigiano-Reggiano, grated
• 15g (0.5 oz) fresh basil leaves
• 10g (0.35 oz) fresh thyme
• 5g (1 teaspoon) black pepper
• 3g (0.5 teaspoon) sea salt, for topping
• 45ml (3 tablespoons) whole milk

Instructions

1. In a large bowl, combine bread flour, salt, and instant yeast. Add warm water and 15ml (1 tablespoon) of olive oil. Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.

2. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 60 minutes at room temperature until doubled in size.

3. Divide dough into two equal portions and shape each into a ball. Let rest for 5 minutes on the counter.

4. Preheat oven to 250°C (480°F) and place a pizza stone or baking sheet inside to heat for 10 minutes.

5. In a small bowl, combine ricotta cheese, minced garlic, 15ml (1 tablespoon) olive oil, whole milk, half the Parmigiano-Reggiano, black pepper, and sea salt. Mix until smooth and spreadable.

6. Stretch or press one dough ball into a thin 30cm (12 inch) round on parchment paper, creating slightly thicker edges for the crust.

7. Spread half of the ricotta mixture evenly over the dough, leaving a 1cm (0.4 inch) border. Scatter half of the mozzarella pieces and fresh basil over the ricotta.

8. Carefully transfer pizza on parchment paper to the preheated pizza stone. Bake for 8-10 minutes until crust is golden and cheese is melted and slightly browned.

9. Remove from oven and sprinkle with remaining Parmigiano-Reggiano and fresh thyme. Drizzle with remaining olive oil. Repeat with second dough ball.

Substitutions

• Replace ricotta with crème fraîche (200g / 7 oz) for a tangier flavor and different texture
• Use whole wheat flour for half the bread flour for a nuttier taste and added fiber
• Substitute fresh mozzarella with burrata cheese for a richer, creamier result
• Replace dairy components with dairy-free ricotta alternative and vegan mozzarella for plant-based option

Tips

• For crispier crust, preheat the pizza stone for the full 10 minutes and use higher heat around 260°C (500°F)
• Tear mozzarella into small pieces rather than slicing to ensure even melting and better distribution across the pizza
• Prepare the ricotta mixture while dough is rising to streamline the assembly process

This pizza variation draws inspiration from Northern Italian traditions, particularly the creamy white pizzas of Rome and Piedmont regions where butter, cream, and ricotta bases are celebrated alternatives to tomato-based pizzas. The absence of tomato sauce allows the subtle flavors of quality mozzarella and fresh herbs to shine, reflecting Italian philosophy of simple, ingredient-driven cooking.

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