Recipes › Bread & Pizza › White Pizza Recipe

White Pizza Recipe

Recipe by Pedro M. A. Neves

White pizza, or pizza bianca, is a classic Italian creation that replaces tomato sauce with a creamy blend of ricotta, mozzarella, and Parmesan cheese. This elegant yet approachable dish features a crispy, thin crust topped with savory cheese, fresh herbs, and garlic for a rich, satisfying meal. The combination of soft and melted cheeses creates a luxurious texture that showcases the quality of each ingredient.

Ingredients

• 250g all-purpose flour (2 cups)
• 7g instant yeast (2¼ teaspoons)
• 150ml warm water (⅔ cup)
• 5ml salt (1 teaspoon)
• 15ml olive oil (1 tablespoon), plus more for drizzling
• 250g ricotta cheese (1 cup)
• 200g fresh mozzarella cheese (7 oz), torn into pieces
• 50g Parmigiano-Reggiano cheese (½ cup), grated
• 4 cloves garlic, thinly sliced
• 5ml freshly ground black pepper (1 teaspoon)
• 10ml fresh rosemary, chopped (2 teaspoons)
• 5ml fresh thyme, chopped (1 teaspoon)
• Sea salt to taste

Instructions

1. In a large mixing bowl, combine warm water, instant yeast, and 5ml (1 teaspoon) of sugar. Let sit for 5 minutes until foamy.

2. Add flour and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms, then knead by hand for 8-10 minutes until smooth and elastic.

3. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 1 hour until doubled in size.

4. Preheat oven to 240°C (475°F). Punch down the risen dough and divide into two equal portions. Roll each portion into a thin circle, about 4mm thick, and place on parchment paper or a pizza stone.

5. In a small bowl, combine ricotta cheese, salt, and black pepper. Spread this mixture evenly over each pizza base, leaving a 1cm border for crust.

6. Distribute torn mozzarella pieces and grated Parmigiano-Reggiano evenly over the ricotta on both pizzas.

7. Scatter sliced garlic and fresh rosemary and thyme over the cheese layer. Drizzle lightly with olive oil and season with sea salt.

8. Transfer pizzas to the preheated oven and bake for 12-18 minutes until the crust is golden and the cheese is bubbly and beginning to brown at the edges.

Substitutions

• Replace ricotta with crème fraîche for a tangier flavor and thinner spread
• Substitute mozzarella with burrata cheese for a creamier, richer center
• Use feta cheese in place of Parmigiano-Reggiano for a sharper, briny note
• Replace fresh herbs with dried oregano and Italian seasoning if fresh herbs are unavailable

Tips

• For a crispier crust, brush the dough border with olive oil before topping and use a preheated pizza stone rather than a baking sheet
• Do not overload the pizza with cheese; a thin, even layer allows the crust to cook properly and prevents a soggy base
• Make sure all cheese components are at room temperature before assembly to ensure even melting and consistent texture

White pizza originates from Naples and Rome, where it emerged as a simpler alternative to the tomato-based pizzas. In Italian tradition, pizza bianca celebrates the quality of cheese and olive oil rather than elaborate toppings, reflecting the Italian philosophy of letting prime ingredients shine.

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