Grilled White Pizza Recipe: Garlic-Herb Crust with Creamy Ricotta Base

There’s something transformative about cooking pizza on the grill—it delivers a smoky depth you simply can’t achieve in an oven. This version skips the tomato sauce entirely, letting the creamy ricotta base shine with garlic and herbs.

I developed this method after years of experimenting with wood-fired techniques, adapting them for home grills. The direct heat creates a perfectly charred crust while the ricotta melts into a velvety layer that pairs beautifully with fresh toppings.

The result is a white pizza with a crisp, slightly chewy crust and a rich, creamy foundation that lets every topping stand out. The grill imparts subtle smokiness that elevates the entire dish without overpowering the delicate flavors.

Vegetarian-friendly and endlessly customizable, this recipe proves that sometimes less truly is more. The process is straightforward but delivers professional-quality results every time.

Ingredients for Grilled White Pizza

A few quality ingredients transform into a smoky, creamy grilled masterpiece with ease.

[recipe_ingredient_scaler]

The ricotta is non-negotiable here—Whole Foods 365 or BelGioioso brands offer the creamiest texture. For the dough, Trader Joe’s fresh pizza dough works beautifully (just let it come to room temperature). If making from scratch, use high-protein flour for that perfect chew. The mozzarella should be low-moisture for even melting without a soggy crust.

No fresh herbs? Dried at one-third the amount—just bloom them in the olive oil first. Skip the ricotta? Whole-milk cottage cheese blended smooth gets close. For extra depth, add a pinch of nutmeg to the ricotta base. The cornmeal isn’t just for show—it creates that crisp texture against the grill grates (bread flour works in a pinch).

Assemble toppings just before grilling—ricotta can get watery if salted too early. Leftovers? 2-3 days max in the fridge (the crust softens but still tastes great). For make-ahead, par-bake the crusts and store toppings separately. Freezes beautifully for 1 month.

Step-by-Step Instructions for Grilled White Pizza

Master the grill for a perfectly charred crust with a luscious, creamy ricotta base.

Step 1: Prepare the Dough and Grill

Preheat your grill to medium-high heat and clean the grates thoroughly. Dust your work surface with the 0.5 cup all-purpose flour to prevent sticking as you shape the 1 lb pizza dough into a ¼-inch thick round.

Brush one side of the dough with 2 tablespoons of the 0.25 cup extra-virgin olive oil and sprinkle evenly with ½ teaspoon of the 1.5 tsp kosher salt. This oiled side will go directly on the grill to create a crisp, golden crust. The dough should stretch easily—if it resists, let it rest for 5 minutes before trying again.

Step 2: Grill the Crust and Add Garlic-Oil Base

Place the dough oiled-side down on the grill. Close the lid and cook for 2-3 minutes until the underside is golden brown with distinct grill marks. Avoid moving the dough once placed—this prevents tearing and ensures even cooking.

While the first side cooks, mix the remaining extra-virgin olive oil with the 4 cloves minced garlic cloves, 1 tsp coarsely ground black pepper, and the chopped leaves from the 2 sprigs fresh rosemary sprigs. Flip the crust, brush immediately with this aromatic oil, and sprinkle with ½ teaspoon of the kosher salt.

Step 3: Add Cheeses and Finish Grilling

Working quickly, spread the 2 cups whole-milk ricotta cheese evenly over the grilled crust, leaving a ½-inch border. Distribute the 8 oz fresh mozzarella cheese (thinly sliced or shredded) and the 0.5 cup grated parmesan cheese over the ricotta. Sprinkle with the 0.5 tsp red pepper flakes if using.

Close the grill lid and cook for an additional 3-4 minutes until the fresh mozzarella cheese is melted and bubbly and the bottom crust is deep golden brown with charred spots. Monitor closely to prevent burning—the high heat works fast.

Step 4: Garnish and Serve

Remove the pizza from the grill and transfer to a cutting board. Immediately scatter the 0.5 cup fresh basil leaves (torn) over the top. The residual heat will wilt the basil slightly, releasing its aroma. Drizzle with a touch more extra-virgin olive oil if desired.

Let rest for 2 minutes to allow the cheeses to set slightly before slicing. This rest prevents the toppings from sliding off when cut. Serve warm, with the crust maintaining its crispness and the ricotta base providing that promised creamy contrast to the smoky grill flavor.

Make-Ahead Tips for This grilled white pizza

Prep Dough Ahead

Make your 1 lb pizza dough up to 2 days in advance and store it in the fridge in an oil-coated bowl. Bring to room temperature before grilling—this helps it stretch evenly. I often prep multiple dough balls at once for easy weeknight pizzas. 💡

Pre-Chop Toppings

Mince the 4 cloves garlic, chop the 2 sprigs rosemary, and tear the 0.5 cup basil up to 24 hours ahead. Store herbs in damp paper towels in sealed containers. The 8 oz mozzarella can be shredded and refrigerated in an airtight bag for 3 days.

Pre-Grill Crusts

For a head start, grill your crusts up to 2 hours before serving. Cook just until grill marks appear, then cool and store at room temp. When ready, add toppings and finish grilling. This works especially well for parties. 🔥

Ricotta Mixture

Mix the 2 cups ricotta with ½ tsp salt and ½ tsp black pepper up to 1 day ahead. Keep covered in the fridge. Stir before using, as it may separate slightly. I sometimes add a pinch of nutmeg for extra depth.

Freezing Option

Assemble the entire pizza (without basil) and freeze on a tray before wrapping tightly in plastic. It’ll keep for 1 month. Grill from frozen, adding 2-3 minutes to cooking time. The basil should always be added fresh.

Frequently Asked Questions