This white pizza skips the tomato sauce for a garlicky ricotta base that’s rich and creamy. The secret is mixing ricotta with olive oil, garlic, and a touch of salt for depth.
Top with fresh herbs, mozzarella, and a sprinkle of Parmesan for a simple yet elegant dish that bakes to golden perfection.
Ingredients for White Pizza Recipe Ricotta
Simple ingredients create a rich, creamy base topped with fresh herbs and melted cheeses.
| Ingredient | Amount | Notes |
|---|---|---|
| Pizza Dough 🍕 | 1 lb | Store-bought or homemade, room temperature |
| Whole-Milk Ricotta Cheese 🧀 | 1 ½ cups | Full-fat for creaminess |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | Plus extra for drizzling |
| Garlic Cloves 🧄 | 4 cloves | Minced or pressed |
| Kosher Salt 🧂 | 1 tsp | Divided for base and topping |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For seasoning ricotta base |
| Shredded Mozzarella Cheese 🧀 | 2 cups | Low-moisture preferred |
| Parmesan Cheese 🧀 | ¾ cup | Freshly grated from block |
| Fresh Basil Leaves 🌿 | ½ cup | Loosely packed, torn |
| Fresh Thyme Sprigs 🍃 | 2 tbsp | Leaves stripped from stems |
| Red Pepper Flakes 🌶️ | ½ tsp | Optional for heat |
| Cornmeal 🌾 | 2 tbsp | For dusting pizza peel |
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The ricotta is the star here—opt for whole-milk from a reputable brand like BelGioioso or Calabria for the smoothest texture. Pizza dough can be store-bought (check the refrigerated section near canned biscuits at most grocers) or homemade. If buying pre-made, Trader Joe’s garlic herb dough adds extra flavor without effort. The mozzarella should be low-moisture to prevent a soggy crust.
No fresh herbs? Dried basil and thyme at one-third the amount work in a pinch. Swap ricotta for mascarpone if you want it even richer, or use cottage cheese blended smooth for a lighter option. The olive oil can be any extra-virgin, but a peppery California olive oil adds a nice bite. Skip the red pepper flakes if serving kids or sensitive palates.
Assemble the pizza just before baking to keep the dough crisp. Leftovers stay fresh for 2-3 days in the fridge—reheat in a skillet or oven to revive the crust. The ricotta base can be made 1 day ahead and stored covered in the refrigerator.
Why You’ll Love This Recipe
- No-Fuss Assembly: I just spread the ricotta on the dough, drizzle olive oil, and let the oven do the rest.
- Rich Garlic Bite: The whole-milk ricotta with minced garlic and salt gives that creamy, savory punch I crave.
- Crowd-Pleasing Flexibility: Honestly, it’s as good for a solo dinner as it is for a movie night with friends.
- Budget Stretcher: One ball of dough and a tub of ricotta makes two pizzas, and leftovers reheat beautifully.
Step-by-Step Instructions for White Pizza with Ricotta
Master the technique for a perfectly crisp crust with a creamy, flavorful white base.
Step 1: Prepare the Dough and Preheat the Oven
Begin by placing a pizza stone or inverted baking sheet in the oven. Preheat to 500°F for at least 30 minutes to ensure it’s fully hot. This high temperature is crucial for achieving a crisp, golden crust.
While the oven heats, dust a clean surface with 2 tbsp Cornmeal. Stretch the 1 lb Pizza Dough into a 12-inch round directly on the cornmeal—this prevents sticking and adds a subtle crunch to the base.
Step 2: Create the Garlicky Ricotta Base
In a bowl, combine 1.5 cups Whole-Milk Ricotta Cheese, 0.25 cup Extra-Virgin Olive Oil, minced 4 cloves Garlic Cloves, ½ tsp Freshly Ground Black Pepper, and ½ tsp Kosher Salt. Stir until smooth and spreadable.
Spread this mixture evenly over the stretched dough, leaving a ½-inch border for the crust. The base should look thick and creamy but not so heavy that it weighs down the dough.
Step 3: Add Cheeses and Seasonings
Sprinkle 2 cups Shredded Mozzarella Cheese evenly over the ricotta base. Follow with ¾ cup Parmesan Cheese, ensuring full coverage for a rich, melty layer.
Finish with 2 tbsp Fresh Thyme Sprigs (leaves stripped), 0.5 tsp Red Pepper Flakes for a touch of heat, and a final drizzle of Extra-Virgin Olive Oil. These toppings add depth without overpowering the creamy base.
Step 4: Bake to Perfection
Carefully transfer the pizza to the preheated stone or baking sheet. Bake for 12-15 minutes until the crust is deep golden brown and the cheeses are bubbling with lightly browned spots.
Watch closely during the last few minutes—ricotta-based pizzas can brown quickly. The edges of the crust should be crisp, and the center should feel firm when gently pressed.
Step 5: Finish with Fresh Herbs
Remove the pizza from the oven and immediately scatter ½ cup Fresh Basil Leaves over the top. The residual heat will wilt them slightly, releasing their aroma.
Let it rest for 2-3 minutes to set before slicing. This ensures the cheeses firm up enough to hold their shape. Serve warm for the best texture and flavor.
Pro Tips For Making White Pizza Recipe Ricotta
- Pre-bake the crust: I learned this the hard way—par-bake your dough for 3-4 minutes at 475°F before adding toppings to prevent a soggy bottom from the ricotta’s moisture.
- Drain the ricotta: Whole-milk ricotta is wetter than you think; give it 10 minutes in a strainer to thicken, or your pizza will slide off the peel.
- Slice garlic thin: After burning three batches, I finally figured out that paper-thin garlic slices crisp up perfectly under the ricotta without bitter edges.
- Oil the dough: Brush the stretched dough with about 1 tablespoon of olive oil before adding toppings—this creates a barrier that keeps the ricotta from making the crust gummy.
Troubleshooting This Dish
🍕 Too Dry or Tough?
This usually happens if the dough is overworked or baked too long. Ricotta can also dry out if exposed to high heat for too long.
Quick Fix: Brush the crust with olive oil before baking, and check the pizza at the minimum baking time. Add a splash of milk to the ricotta to keep it creamy.
🧄 Bland or Lacking Flavor?
White pizza relies on bold flavors like garlic, herbs, and cheese. If it tastes flat, you may have skimped on seasoning or used low-quality ricotta.
Quick Fix: Boost flavor with extra minced garlic, a pinch of red pepper flakes, or a sprinkle of Parmesan. Use fresh, high-quality ricotta for the best taste.
⏰ Soggy Crust?
A soggy crust often results from too much moisture in the toppings or not pre-baking the dough. Ricotta and fresh toppings like spinach release water as they cook.
Quick Fix: Pre-bake the crust for 3-4 minutes before adding toppings. Pat dry any veggies and drain ricotta to remove excess liquid.
🔥 Cheese Not Melting?
If your cheese stays in clumps, it might be too cold or the wrong type. Ricotta doesn’t melt like mozzarella, so it needs help to blend smoothly.
Quick Fix: Mix ricotta with a bit of warm cream or milk to loosen it. Add shredded mozzarella on top to ensure a gooey, melted texture.
Nutrition Facts
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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