White Pizza (Pizza Bianca)

This homemade White Pizza recipe ditches the red sauce for a base made with olive oil, garlic, and a creamy ricotta cheese mixture. We top it with more white cheeses and bake until it's bubbly and golden.

How to make White Pizza:

Roll out and pre-bake Pizza Dough for 5 minutes. Remove from oven and brush olive oil and minced garlic. Make the white pizza sauce by combining ricotta, salt, pepper, and herbs in a small bowl. Spread the mixture into a thin layer across the pizza then top with thin slices of fresh mozzarella and half of the pecorino cheese.

Bake at 425°F (220°C) for 10-15 minutes, or until melted and bubbly. Remove from oven and sprinkle remaining pecorino and crushed red pepper flakes (optional). I also love to add fresh arugula tossed in lemon juice, salt, and pepper just before serving this ricotta cheese pizza.

Recipe

5 from 146 votes

White Pizza (Pizza Bianca)

Our easy homemade White Pizza recipe is made with olive oil, garlic, and a creamy ricotta cheese mixture topped with fresh mozzarella and baked until bubbly and golden.

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Author Lauren Allen

Course Main Course

Cuisine Italian

Servings 8

Calories 154

Cost 13

Prep 10 minutes mins

Cook 15 minutes mins

Total 25 minutes mins

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Equipment

• Pizza Oven , optional
• Rolling Pin
• Pizza Peel
• rotary cheese grater , optional
• Pizza Stone

Ingredients

  

1x2x3x

• ▢ Dough for one large pizza
• ▢ 2 Tablespoons olive oil
• ▢ 3 cloves garlic , minced
• ▢ 8 oz ball fresh mozzarella , sliced very thinly
• ▢ 1/3 cup ricotta cheese (76g)
• ▢ 1/2 teaspoon kosher salt
• ▢ 1/4 teaspoon freshly ground black pepper
• ▢ 1/8 teaspoon dried oregano
• ▢ 1/8 teaspoon dried thyme
• ▢ 1/3 cup freshly grated pecorino romano (33g), or parmesan cheese

Optional Arugula Topping:

• ▢ 2 cups baby arugula greens (40g)
• ▢ lemon juice
• ▢ pinch salt and pepper

Instructions

 

• Shape and prebake pizza dough. Take pizza dough and stretch to desired size. Prebake in the oven at 425 degrees F (220°C) for 5 minutes.
  Dough for one large pizza
• Brush crust with a thin layer of olive oil and minced garlic.
  2 Tablespoons olive oil, 3 cloves garlic
• White pizza topping: In a small bowl, mix together ricotta, salt, pepper, and herbs. Spread mixture into a thin layer across the pizza. Layer with thin slices of fresh mozzarella, and half the pecorino cheese.
  8 oz ball fresh mozzarella, ⅓ cup ricotta cheese, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, ⅛ teaspoon dried oregano, ⅛ teaspoon dried thyme, ⅓ cup freshly grated pecorino romano
• Bake at 425 degrees F (220°C) for 10-15 minutes, until cheese is melted and bubbly. Remove from oven and sprinkle with remaining pecorino and crushed red pepper flakes, if desired.
• Optional: Just before serving, toss fresh arugula with lemon juice, salt and pepper and top on pizza.
  2 cups baby arugula greens, lemon juice, pinch salt and pepper

Notes

Make Ahead Instructions: pre-bake the dough and all of the toppings. Cover assembled pizza with plastic wrap and refrigerate for 1-2 days ahead of time.

Freezing Instructions: Check out my tips for freezing pizza dough.

White sauce: replace ricotta mixture with alfredo sauce, or white garlic sauce or try dipping white pizza in pizza sauce on the side.

Nutrition

Calories: 154kcalCarbohydrates: 2gProtein: 9gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 32mgSodium: 357mgPotassium: 62mgFiber: 0.2gSugar: 0.5gVitamin A: 376IUVitamin C: 1mgCalcium: 221mgIron: 0.4mg

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I originally shared this recipe October 2020. Updated May 2025.

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