Easy White Cheese Pizza Recipe with Basil and Ricotta

If you’ve been browsing white cheese pizza recipes, try this one with garlic olive oil, mozzarella, Parmesan, and spoonfuls of lemony ricotta. Finish it with fresh basil; it’s so delicious!

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Every time I make homemade pizza I always think to myself, “why don’t I do this more often”? It is really so easy (especially if you use store-bought dough), super fun, and so incredible right out of the oven.

Of course I love a red-sauced pizza but a gorgeous white pizza feels extra indulgent.

There are as many white pizza recipes as there are cooks but this is my favorite toppings combination: creamy ricotta, gooey mozzarella, salty Parmesan, and a luscious chile-garlic oil.

The ricotta is especially good here: it has sharp bits of lemon zest that keep things from feeling flat and of course loads of fresh basil on top is a must.

There’s very little prep work just shred the cheeses while the oven heats, then stretch your dough and add the toppings.

Make your own dough if you’re in the mood for a baking project, or pick some up at the store—either works here.

If you enjoy working with dough, save my rosemary fennel focaccia for your next baking day.

Why You’ll Love This White Pizza

• Three cheeses give you the perfect balance of creamy, melty, and salty.
• Garlic oil comes together in a small bowl, with no sauce to cook.
• Store-bought pizza dough keeps the preparation manageable.
• Lemon zest and fresh basil balance the rich toppings.
• You can keep it as written or switch it up.

What Is White Pizza?

White pizza leaves out the tomato sauce, so save my homemade marinara sauce for your next red sauce pizza.

In this cheese-topped version, often called pizza bianca on American menus, garlic oil and ricotta go directly on the dough before the cheeses are added. There’s no separate cream sauce to cook.

The name pizza bianca can describe different styles, including Roman white pizza that is often served without cheese. Here, we’re making a three-cheese pizza with a golden crust and a garlicky base.

For another pizza with a different approach to toppings, take a look at my delicata squash pizza with burrata and spinach; that post also includes a homemade dough recipe.

The Ingredients You’ll Need

See the recipe card below for exact amounts.

The Dough Base

• Pizza dough: Use store-bought pizza dough, artisan pizza dough, or homemade dough, brought to room temperature so it stretches without pulling back.

The Garlicky Olive Oil Base

• Extra virgin olive oil: I recommend California Ranch Extra Virgin Olive Oil to carry the garlic flavor across the pizza crust.
• Fresh garlic: Finely minced garlic flavors the oil, or use roasted garlic for a sweeter, mellower taste.
• Red pepper flakes: These add a little heat to balance the cheese, but you can reduce or omit them.
• Freshly cracked black pepper: This adds a savory bite, though preground pepper works if that’s what you have.

The Cheese Trio and Toppings

• Ricotta cheese: Whole-milk ricotta acts as the sauce for the pizza; find it near the cottage cheese in the dairy aisle.
• Mozzarella cheese: Low-moisture mozzarella melts without adding much liquid, or use torn fresh mozzarella, blotted dry.
• Parmesan cheese: Freshly grated Parmesan adds salty, nutty flavor, or swap in Pecorino Romano for a sharper bite.
• Fresh oregano or rosemary: Either adds herbal flavor to the topping; look in the produce section and chop rosemary finely.
• Lemon zest: Grate only the yellow peel to brighten the ricotta without bitterness, or omit it if you don’t have a lemon.
• Fresh basil leaves: Tear these over the baked pizza for a fresh finish, or use fresh Italian parsley, arugula, or baby spinach.

Time To Bake!

Step 1: Prep the Oven and Tools

1. Before beginning, remove the pizza dough from the refrigerator if it is cold. Dust a clean counter with flour, lay the dough on the flour and dust the top with flour. Let it come to room temperature while you wait for the oven to heat.
2. Position a rack in the upper third of your oven and place a pizza stone or inverted baking sheet on the rack (or preheat an outdoor pizza oven).
3. Set to a preheated oven temperature of 500°F (or max temperature) for at least 30–45 minutes prior to baking for best results.

Step 2: Mix the Garlic Oil & Cheese Prep

1. In a small bowl, stir together the extra virgin olive oil, minced fresh garlic, red pepper flakes, a pinch of salt, and black pepper to make your garlic oil.
2. In a separate bowl, mix the creamy ricotta with lemon zest and a pinch of salt.

Step 3: Shape the Dough

1. Gently stretch and press the rested dough ball from the center outwards into a 12-inch round crust. Try to touch it as little as possible to keep big air pockets in the dough.
2. Place a piece of parchment paper on a pizza peel. Transfer the stretched dough to the parchment paper.

Step 4: Assemble the White Pizza

1. Spread the ricotta mixture evenly over the crust, leaving about 1/2 inch border around the outside.
2. Drizzle a layer of the garlicky olive oil over the entire surface of the pizza crust (save some for drizzling after it comes out of the oven).
3. Sprinkle the shredded mozzarella cheese and grated parmesan cheese evenly across the dough.
4. Sprinkle with fresh rosemary or oregano leaves.

Step 5: Bake to Golden Perfection

1. Carefully slide the pizza off the pizza peel directly onto the hot pizza stone in the oven.
2. Bake for 8–12 minutes until the crust is golden brown, the edges are crisp, and the top is covered in bubbling, melty cheese.
3. Remove from the oven, top with fresh basil leaves, and drizzle with any remaining garlic oil. Slice and enjoy while hot!

Toppings Worth Trying

Keep additions light so the pizza crust can support them.

• Mushrooms: Sauté until their liquid has cooked away before adding.
• Spinach: Cook and squeeze thoroughly to keep extra moisture off the dough.
• Caramelized onions: Add a little sweetness, especially alongside fresh rosemary.
• Fresh tomatoes: Slice thinly and blot away excess juice, then use any extras in my tomato, basil, and olive bruschetta.
• Prosciutto: Add after baking so it stays tender.
• White pizza sauce: Spread a thin layer in place of the garlic oil for a creamier base.
• Alfredo sauce: Use sparingly instead of the garlic oil, and taste before adding extra salt or cheese.

These additions may affect baking time, so check that the underside of the crust is browned before serving.

What I’d Serve Alongside

I’d put something crisp and lemony next to this pizza. My spinach salad with Meyer lemon vinaigrette gives you greens with a citrus dressing, while cucumber tomato avocado salad is a good option when you want a side that needs no cooking.

If you have ripe tomatoes, make a platter of tomato basil salad. Or toss sturdy greens with my kale salad dressing, then bring everything to the table while the pizza is hot.

For a cooked vegetable side, my roasted cauliflower with pickled cherry peppers brings a little tang alongside the rich cheese; prepare it before heating the oven for the pizza.

Make Ahead, Storage, and Leftovers

• Make ahead: Prep the cheeses a day ahead and refrigerate separately; mix the garlic oil just before assembling.
• Storage: Refrigerate leftover slices in an airtight container for up to 3 days.
• Reheat: Warm in a skillet or air fryer until the cheese melts and the crust crisps.

FAQs

Does white pizza need Alfredo sauce?

No. This recipe uses garlic olive oil under the cheese. A cream sauce is an option for a different version, but it isn’t required.

Which cheese is best for white pizza?

Use a combination: mozzarella for melting, ricotta for creamy dollops, and Parmesan for seasoning. Low-moisture mozzarella helps limit excess liquid.

Why is my pizza soggy in the middle?

Common causes are wet cheese, too many toppings, unevenly stretched dough, or a baking surface that hasn’t heated long enough. Drain the cheeses and check that the underside has browned before taking the pizza out.