Let’s be honest — sometimes, tomato sauce just gets in the way. That’s where white pizza, or pizza bianca, comes in. It’s creamy, garlicky, and all about the cheese. When done right, it’s rich but not overwhelming, crispy on the edges, and soft and chewy inside.
The first time I had pizza bianca was in a Roman bakery, where it was simply olive oil, sea salt, and a bit of rosemary on thin, airy dough. That minimalist style stuck with me, but over time, I started playing with more robust versions.
This is my go-to version — simple enough for a weeknight, impressive enough for guests, and endlessly adaptable. You’ll never miss the marinara.
Ingredients You’ll Need
For the dough:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 1/2 cups warm water (about 110°F)
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 1/2 teaspoons salt
- 3 1/2 cups all-purpose flour (plus more for dusting)
For the white sauce & toppings:
- 2 tablespoons olive oil (plus more for brushing)
- 2–3 cloves garlic, minced
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
- Optional: lemon zest, fresh basil or arugula
Make the Dough
In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy — this means your yeast is alive and ready. Stir in olive oil and salt.
Gradually add the flour, mixing until a shaggy dough forms. Knead it for 8–10 minutes on a lightly floured surface until smooth and elastic. You can also use a stand mixer with a dough hook for this part.
Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
Prepare the Garlic Oil
While the dough rises, make the infused olive oil. In a small skillet, warm 2 tablespoons of olive oil over medium-low heat. Add the minced garlic and cook until fragrant — about 1–2 minutes. Don’t let it brown; you want it soft and mellow, not bitter.
Remove from heat and set aside. You’ll brush this on the crust and use some in the ricotta mixture too.
Mix the Cheese Topping
In a small bowl, mix ricotta with a spoonful of the garlic oil, salt, and a pinch of black pepper. If you’re feeling adventurous, stir in a little lemon zest for brightness. This mixture will be the creamy base layer for your pizza.
Shape the Dough
Once your dough has doubled, punch it down and divide it into two equal portions (for two 10–12 inch pizzas). Roll or stretch one piece into a thin circle or oval — whatever fits your baking sheet or pizza stone.
Transfer the dough to a parchment-lined sheet or preheated stone. Brush the edges with garlic oil for extra golden crust.
Layer the Toppings
Spread the ricotta mixture evenly over the dough, leaving a small border. Sprinkle shredded mozzarella and Parmesan on top. Drizzle a little more garlic oil over the entire surface.
At this point, you can add optional toppings — thinly sliced mushrooms, fresh thyme, or a sprinkle of red pepper flakes all work beautifully.
Bake Until Golden and Bubbly
Preheat your oven to 475°F (or as hot as it safely goes) and bake the pizza for 10–13 minutes, or until the cheese is melted and bubbling and the crust is golden brown.
If you’re using a pizza stone, let it preheat in the oven for at least 30 minutes to get that extra crisp bottom.
Finish and Serve
Once out of the oven, let the pizza cool for a minute or two before slicing. Finish with a few fresh basil leaves, a drizzle of olive oil, or a handful of arugula if you want some contrast.
Serve immediately while the cheese is still gooey and the crust is crisp.
Why You’ll Crave It Again
This white pizza is rich without being heavy, satisfying without needing meat or sauce. It’s all about texture and balance: crispy crust, creamy ricotta, stretchy mozzarella, salty Parmesan, and that gentle hum of garlic in every bite.
The beauty of pizza bianca is that you can make it your own. Add caramelized onions for sweetness, mushrooms for earthiness, or keep it simple with just cheese and herbs. However you slice it, it’s the kind of pizza that makes a quiet but lasting impression.
