Easy White Cheese Pizza Recipe with Basil and Ricotta
Homemade white pizza with garlicky olive oil, mozzarella, Parmesan, and creamy lemon ricotta, baked until golden and finished with fresh basil. Use store-bought or homemade dough for your next pizza night.
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Servings: 4
Equipment
Ingredients
- 1 pound store-bought pizza dough or homemade pizza dough, room temperature
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, finely minced (or roasted garlic for a little different flavor profile)
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon kosher salt
- 1 cup whole milk ricotta
- 1 cup shredded mozzarella cheese or torn fresh mozzarella
- 1/2 cup freshly grated parmesan cheese or pecorino romano
- 3 sprigs fresh oregano or fresh rosemary
- 1 teaspoon lemon zest
- Fresh basil leaves, for garnish
Instructions
- Bring dough to room temperature. If your dough has been refrigerated, take it out of the fridge and place on a lightly floured work surface. Dust with flour over the top and let it come to room temperature before beginning baking.
- Heat the Oven. Place a pizza stone, pizza steel, or sturdy inverted baking sheet in the upper third of the oven. Heat the oven to 500°F or as high as it will go and allow 30–45 minutes for the baking surface to heat, following its manufacturer’s directions.
- Prepare the Garlic Oil and Ricotta. In a small bowl, stir together the 3 tablespoons extra virgin olive oil, 3 cloves finely minced fresh garlic (or 3 mashed roasted garlic cloves), 1/2 teaspoon red pepper flakes, and 1/2 teaspoon freshly cracked black pepper and a pinch of salt. In a separate bowl, stir the 1 cup ricotta cheese and 1 teaspoon lemon zest until smooth. Season with kosher salt and pepper to taste.
- Shape the Dough. Place the 1 pound room-temperature pizza dough on a surface lightly dusted with all-purpose flour. Gently stretch into a 12-inch round, keeping the center even and leaving a slightly thicker rim.Transfer to a pizza peel lined with parchment paper.
- Assemble the Pizza. Spread the ricotta mixture over the dough. Drizzle the garlic oil evenly over the dough, leaving the rim bare. Scatter over the 1 cup shredded mozzarella cheese, scatter with oregano leaves and 1/2 cup freshly grated Parmesan cheese (or Pecorino Romano).
- Bake and Finish. Slide the pizza onto the hot baking surface and bake for 8–12 minutes, or until the crust is golden brown, the underside is browned, and the cheese is bubbling. Allow additional time if the center needs longer to cook.Transfer to a cutting board, garnish with fresh basil leaves, and drizzle with any remaining garlic oil. Slice and serve hot.
Notes
- Storage: Store leftover slices in an airtight container in the fridge for up to 3 days. Reheat in a skillet or air fryer to get a crispy bottom.
- Topping Ideas: Feel free to customize with different toppings like sliced fresh tomatoes, caramelized onions, or prosciutto after baking.
- Sauce Options: While traditional pizza bianca uses oil, some modern different ways use a thin layer of white sauce, white pizza sauce, or alfredo sauce as the base.
- Finishing Drizzles & Variations: Drizzle with hot honey or a sprinkling of parmesan right alongside the fresh basil just before serving.