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Classic White Pizza (Pizza Bianca)

This authentic white pizza features a crisp, chewy crust topped with a creamy blend of ricotta, mozzarella, and Parmesan, infused with garlic and fresh herbs. It's a simple yet elegant alternative to traditional red-sauce pizza.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pizza dough store-bought or homemade, at room temperature
  • 1 cup whole milk ricotta cheese drained if watery
  • 2 tbsp extra virgin olive oil plus more for drizzling
  • 2 cloves garlic finely minced or grated
  • 1 cup low-moisture mozzarella cheese shredded
  • 1/2 cup Parmesan cheese freshly grated
  • 1 tsp fresh thyme leaves or 1/2 tsp dried
  • 1/4 tsp red pepper flakes optional
  • to taste kosher salt and black pepper
  • for garnish fresh basil or parsley

Equipment

  • Pizza stone or heavy baking sheet
  • Parchment paper
  • Rolling pin (optional, for stretching dough)
  • Pastry brush
  • Mixing bowls

Method
 

  1. Preheat your oven to 500°F (260°C) with a pizza stone or inverted baking sheet placed on the middle rack. If you don't have a stone, place a regular baking sheet in the oven to heat. Let the oven preheat for at least 30 minutes. This intense, direct heat is crucial for getting that signature crisp, blistered crust that mimics a professional pizza oven.
  2. On a lightly floured surface, stretch or roll your room-temperature dough into a 12-14 inch circle. Don't worry about perfect roundness—rustic is charming! Transfer the shaped dough to a piece of parchment paper. This prevents sticking and makes transferring to the hot oven effortless. Lightly brush the entire surface with 1 tablespoon of olive oil, which creates a barrier to keep the crust crisp under the toppings.
  3. In a medium bowl, combine the ricotta, minced garlic, remaining tablespoon of olive oil, half of the Parmesan, thyme, red pepper flakes (if using), 1/2 teaspoon of salt, and a few cracks of black pepper. Mix until smooth and well-combined. Taste and adjust seasoning—this is your flavor base, so make it sing! Spread this ricotta mixture evenly over the dough, leaving a 1/2-inch border for the crust.
  4. Now for the cheese! Evenly sprinkle the shredded mozzarella over the ricotta layer, followed by the remaining Parmesan. The mozzarella provides that iconic stretch, while the Parmesan adds a salty, nutty depth. Carefully slide the pizza (on the parchment) onto the preheated stone or hot baking sheet. Trust me, the parchment can handle the heat and makes this process foolproof.
  5. Bake for 10-12 minutes, rotating halfway through, until the crust is deeply golden, the edges are puffed, and the cheese is bubbly and spotted with brown. Remove from the oven and let it rest for 2-3 minutes—this allows the cheese to set slightly for cleaner slicing. Drizzle with a little more olive oil, sprinkle with fresh basil or parsley, slice, and serve immediately.

Notes

Chef's Tips:
• For a crispier crust, par-bake the dough with just oil for 3-4 minutes before adding toppings.
• Avoid overloading with wet toppings, as they can make the center soggy.
• Serve with a simple arugula salad dressed with lemon vinaigrette to cut the richness.
Food Safety:
• Ensure all dairy products are refrigerated until ready to use.
• Leftover pizza should be refrigerated within 2 hours of baking.