White Pizza

White Pizza – Easy & Creamy Italian-Style Pizza With Herbs

ByBella Skye
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White Pizza

White pizza is a delicious alternative to traditional tomato-based pizza. Instead of using a red tomato sauce, this style relies on a creamy, garlicky base, layers of cheese, olive oil, and fresh herbs. The result is a pizza with a crisp crust, a rich center, and a balanced combination of savory dairy, garlic, and herbs. Unlike traditional pizza, where tomato sauce provides acidity and moisture, white pizza depends on the quality and balance of its toppings. The sauce needs to be creamy but not excessively thick, the cheese should melt evenly, and the crust needs enough heat to become crisp without drying out the center.

Easy Appetizers

This recipe is inspired by Italian White Pizza and classic pizza bianca preparations while remaining practical for a home kitchen. It uses a simple garlic cream sauce made with ricotta, mozzarella, Parmesan, olive oil, and herbs. The sauce creates a rich base without making the crust soggy. If you have searched for Bianca Pizza Sauce, Pizza Bianca Sauce, Blanca Pizza Recipe, or Italian White Pizza Recipe, this version gives you a straightforward method for creating those flavors at home.

The Best White Pizza is not necessarily the one with the most toppings. A well-made white pizza depends on restraint. Too much sauce or cheese can weigh down the crust, while too little can make the pizza feel dry. The ideal combination gives you a crisp edge, a creamy cheese layer, and enough garlic and herbs to keep each bite flavorful. You can also adapt this recipe into a Homemade Fall-Inspired Pizza Recipe by adding roasted butternut squash, caramelized onions, sage, or thinly sliced apples. For a more traditional approach, keep the toppings simple and let the crust, cheese, and garlic sauce take center stage.

Why You’ll Love This Recipe

  • The creamy garlic base gives the pizza a rich flavor without relying on tomato sauce.
  • Ricotta keeps the topping soft and creamy while mozzarella creates a satisfying cheese pull.
  • Parmesan adds a salty, savory depth that balances the mild ricotta.
  • Fresh garlic gives the sauce a stronger and fresher flavor than garlic powder.
  • Olive oil helps create a smooth sauce and adds a subtle Mediterranean character.
  • The recipe works with homemade or store-bought pizza dough.
  • You can keep the toppings classic or customize the pizza with vegetables, herbs, mushrooms, or roasted squash.
  • A very hot oven helps the crust develop crisp edges while keeping the center tender.
  • It provides a useful base for experimenting with different Bianca Pizza Recipes.
  • The finished pizza works equally well for a family dinner, casual gathering, or weekend pizza night.

Preparation and Cooking Time, also serving

  • Preparation time: 20 minutes
  • Dough resting time: 30 to 60 minutes if using homemade dough
  • Sauce preparation: 10 minutes
  • Cooking time: 10 to 15 minutes
  • Total time: Approximately 45 minutes to 1 hour 30 minutes, depending on the dough
  • Servings: 2 to 4 people

If using refrigerated or ready-made pizza dough, the preparation time can be significantly shorter. For the best crust texture, allow refrigerated dough to come close to room temperature before stretching.

Ingredients

For the Pizza Dough

  • 1 pound pizza dough, homemade or store-bought
  • 1 tablespoon olive oil
  • Small amount of flour or semolina for shaping

For the White Pizza Sauce

  • 1/2 cup whole-milk ricotta cheese
  • 2 tablespoons heavy cream
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, finely grated or minced
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried oregano
  • 1 tablespoon finely chopped fresh parsley

For the Topping

  • 1 1/2 cups shredded low-moisture mozzarella
  • 1/3 cup finely grated Parmesan cheese
  • 1/2 cup small dollops of ricotta
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon dried oregano
  • 1 tablespoon fresh basil or parsley, chopped
  • Pinch of red pepper flakes, optional

Optional Toppings

  • Thinly sliced mushrooms
  • Caramelized onions
  • Roasted garlic
  • Baby spinach
  • Roasted butternut squash
  • Thinly sliced zucchini
  • Artichoke hearts
  • Prosciutto
  • Fresh arugula
  • Fresh sage

Substitution Notes

  • Whole-milk ricotta gives the creamiest sauce, but part-skim ricotta can be used for a lighter result.
  • Heavy cream can be replaced with whole milk, although the sauce will be slightly thinner.
  • Low-moisture mozzarella is preferred because it melts well without releasing excessive water.
  • Fresh mozzarella can be used, but drain it very well and pat it dry before adding it to the pizza.
  • Parmesan can be replaced with Pecorino Romano for a sharper, saltier flavor.
  • Fresh parsley can be replaced with basil, although parsley provides a particularly fresh contrast to the rich cheese.
  • For a stronger garlic flavor, add another clove of garlic to the sauce.
  • Gluten-free pizza dough can be used if needed.
  • For a lighter pizza, reduce the mozzarella slightly and increase the amount of fresh vegetables.
White Pizza

Step-by-Step Instructions

pizza vector

Step 1: Prepare the Oven and Pizza Surface

Place a pizza stone or steel in the oven if you have one and preheat the oven to its highest suitable pizza setting, ideally around 475°F to 500°F. Allow the oven and baking surface to heat thoroughly for at least 30 minutes. If you do not have a pizza stone or steel, place a heavy baking sheet upside down in the oven while it preheats. A properly heated surface gives white pizza a better bottom crust and helps prevent the creamy topping from sitting on undercooked dough.

pizza vector

Step 2: Make the White Pizza Sauce

Combine the ricotta, heavy cream, olive oil, garlic, salt, black pepper, oregano, and chopped parsley in a bowl and stir until smooth. The sauce should be thick enough to spread over the dough without running toward the edges. If the ricotta is especially wet, allow it to drain briefly before mixing because excess moisture can make the crust soft. This simple mixture serves as a practical Bianca Pizza Sauce while keeping the preparation easy for home cooks.

pizza vector

Step 3: Prepare and Stretch the Dough

Place the pizza dough on a lightly floured or semolina-dusted surface and gently stretch it into a round approximately 12 inches across. Work from the center outward while leaving a slightly thicker border around the edge. Avoid using a rolling pin if possible because pressing out all the air can reduce the light texture of the crust. If the dough keeps shrinking, let it rest for 5 to 10 minutes before stretching again.

pizza vector

Step 4: Add the Sauce and Cheese

Transfer the stretched dough to a piece of parchment, pizza peel, or another surface suitable for transferring it to the hot baking surface. Spread a thin, even layer of the ricotta sauce across the center, leaving about 1 inch around the edge. Distribute the shredded mozzarella evenly, add small spoonfuls of ricotta, then sprinkle Parmesan, oregano, and optional red pepper flakes over the top. Finish with a light drizzle of olive oil, taking care not to overload the pizza with sauce or cheese.

pizza vector

Step 5: Bake the Pizza

Carefully transfer the pizza to the preheated stone, steel, or baking sheet and bake for approximately 10 to 15 minutes, depending on your oven temperature and crust thickness. The crust should become golden around the edges, the mozzarella should be fully melted, and the bottom should be firm and lightly browned. If your oven has a strong top heating element, watch the cheese during the final minutes so it does not brown too quickly before the crust is ready.

pizza vector

Step 6: Finish and Serve

Remove the pizza from the oven and allow it to rest for 2 to 3 minutes before slicing. Scatter fresh basil or parsley over the top and add another small drizzle of extra-virgin olive oil if desired. A pinch of red pepper flakes can add useful heat, while a little freshly grated Parmesan provides additional savory flavor. Slice the white pizza into wedges and serve while the crust is crisp and the cheese remains warm.

How to Serve

  • Serve white pizza immediately after slicing while the crust is crisp and the cheese is still creamy.
  • Place the slices on a large white serving platter for a clean, simple presentation.
  • Add fresh basil or parsley immediately before serving for color and freshness.
  • Serve with a simple green salad dressed with lemon juice and olive oil.
  • Pair with roasted vegetables such as zucchini, asparagus, mushrooms, or broccoli.
  • Add fresh arugula over the hot pizza for a peppery contrast.
  • Serve with roasted garlic cloves for an extra garlic-forward meal.
  • Add a small bowl of chili oil or crushed red pepper for guests who prefer more heat.
  • Pair with sparkling water, iced tea, or another refreshing drink to balance the richness.
  • For a fall dinner, serve the pizza with roasted butternut squash or a crisp apple and arugula salad.
White Pizza

Additional Tips

  • Use a very hot oven. High heat is essential for creating a crisp pizza crust.
  • Preheat your pizza stone, steel, or baking sheet thoroughly before baking.
  • Avoid using too much sauce because the creamy base contains moisture that can soften the crust.
  • Drain wet ricotta if necessary before making the sauce.
  • Pat fresh mozzarella dry thoroughly before using it.
  • Use low-moisture mozzarella when you want reliable browning and melting.
  • Grate Parmesan finely so it distributes evenly rather than forming heavy patches.
  • Fresh garlic gives the sauce a stronger flavor, but finely grate it so it blends smoothly.
  • Keep the sauce slightly inside the crust border so it does not spill over the edge.
  • Do not overload the pizza with vegetables. High-moisture vegetables can release water and make the crust soggy.
  • If using mushrooms, cook them first to remove excess moisture.
  • If adding spinach, sauté it briefly and squeeze out excess liquid before using.
  • Let the finished pizza rest for a few minutes before cutting. This allows the melted cheese and sauce to settle.
  • For a more traditional Italian White Pizza, keep the topping simple and use high-quality olive oil, cheese, and herbs.
  • For a Neapolitan White Pizza variation, use a very hot oven and a lighter topping layer, focusing on the crust and quality of the cheese.
  • If you want a stronger Pizza Bianca Sauce, increase the ricotta slightly and add a small amount of grated Parmesan directly into the sauce.
White Pizza

Recipe Variations

  • Fall-inspired white pizza: Add roasted butternut squash, caramelized onions, fresh sage, mozzarella, and Parmesan for a Homemade Fall-Inspired Pizza Recipe with seasonal flavors.
  • Mushroom white pizza: Sauté thinly sliced mushrooms with garlic and olive oil before adding them to the pizza.
  • Spinach and ricotta white pizza: Add sautéed spinach and extra ricotta for a creamy vegetable version.
  • Artichoke white pizza: Add drained and chopped artichoke hearts with mozzarella and Parmesan.
  • Garlic white pizza: Increase the garlic in the sauce and add roasted garlic cloves before baking.
  • Prosciutto white pizza: Add thin slices of prosciutto after baking so the meat stays delicate rather than becoming overly crisp.
  • Spicy white pizza: Add red pepper flakes to the sauce and finish the baked pizza with chili oil.
  • Potato white pizza: Add very thin slices of partially cooked potato, rosemary, Parmesan, and mozzarella for a rustic Italian variation.

Freezing and Storage

  • Room temperature: Store leftover pizza at room temperature only for a short period and refrigerate it promptly.
  • Refrigerator: Place cooled slices in an airtight container and refrigerate for up to 3 days.
  • Freezer: Wrap individual slices tightly and freeze for up to 2 months.
  • Reheating: Reheat slices in a hot oven or air fryer until the crust becomes crisp and the cheese is melted.
  • Avoid prolonged microwave heating because it can make the crust soft and chewy.
  • For best results, reheat refrigerated pizza at approximately 375°F until hot and crisp.
  • If freezing pizza, place parchment between slices so they do not stick together.
  • Add fresh basil, parsley, or olive oil after reheating to refresh the flavor.

Nutritional Information

  • Serving size: Approximately 1/4 of the pizza
  • Calories: Approximately 430 kcal
  • Carbohydrates: Approximately 43 g
  • Protein: Approximately 20 g
  • Total fat: Approximately 21 g
  • Saturated fat: Approximately 10 g
  • Fiber: Approximately 2 g
  • Sugar: Approximately 3 g
  • Sodium: Approximately 780 mg
  • Calcium: Approximately 350 mg

These values are approximate and can vary depending on the dough, cheese brands, portion size, sauce amount, and optional toppings used.

Final Words

White pizza proves that a great pizza does not need tomato sauce to be satisfying. A well-made creamy garlic base, quality mozzarella, ricotta, Parmesan, olive oil, and a properly baked crust create enough flavor on their own.

The key is balance. Keep the sauce relatively thin, use cheese thoughtfully, control moisture, and bake the pizza at a high temperature. These details allow the crust to remain crisp while the center stays creamy and tender. This recipe can serve as a dependable Italian White Pizza Recipe for a classic pizza night, but it is also flexible enough to become your own signature version. Add mushrooms for earthiness, spinach for freshness, roasted squash for a fall-inspired dinner, or spicy chili oil for extra heat.

Once you learn the basic Bianca Pizza Sauce, you can use it as a foundation for many Bianca Pizza Recipes. The same creamy base works beautifully with different vegetables, herbs, and cheeses. Whether you prefer a simple Neapolitan White Pizza or a generously topped homemade version, the best approach is to focus on a few quality ingredients and let each one contribute something useful. Bake it hot, slice it fresh, and serve it while the crust is crisp and the cheese is warm.

FAQs

White pizza is a pizza made without traditional tomato sauce. It usually uses a creamy cheese-based sauce, ricotta, mozzarella, Parmesan, olive oil, garlic, and herbs.

Bianca Pizza Sauce is a white pizza base made without tomatoes. It can be prepared with ricotta, cream, garlic, Parmesan, olive oil, or other dairy ingredients depending on the recipe.

They are closely related but can refer to slightly different preparations. Pizza bianca traditionally means a white pizza without tomato sauce, while modern white pizza recipes often use a creamy cheese-based sauce.

A combination of low-moisture mozzarella, ricotta, and Parmesan works particularly well. Mozzarella provides melting quality, ricotta adds creaminess, and Parmesan contributes salty, savory flavor.

Use a hot oven, preheat the baking surface thoroughly, drain wet cheese, and avoid using too much sauce. High-moisture vegetables should also be cooked or drained before adding them.

White Pizza - Easy & Creamy Italian-Style Pizza With Herbs
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White Pizza – Easy & Creamy Italian-Style Pizza With Herbs

Recipe by Bella Skye
5.0 from 1 vote
Course: Appetizers
Servings

4

servings
Prep time

20

minutes
Cooking time

15

minutes
Calories

430

kcal

Ingredients

  • For the Pizza Dough

  • 1 pound pizza dough, homemade or store-bought

  • 1 tablespoon olive oil

  • Small amount of flour or semolina for shaping

  • For the White Pizza Sauce

  • 1/2 cup whole-milk ricotta cheese

  • 2 tablespoons heavy cream

  • 1 tablespoon extra-virgin olive oil

  • 2 cloves garlic, finely grated or minced

  • 1/4 teaspoon fine salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 teaspoon dried oregano

  • 1 tablespoon finely chopped fresh parsley

  • For the Topping

  • 1 1/2 cups shredded low-moisture mozzarella

  • 1/3 cup finely grated Parmesan cheese

  • 1/2 cup small dollops of ricotta

  • 1 tablespoon extra-virgin olive oil

  • 1/2 teaspoon dried oregano

  • 1 tablespoon fresh basil or parsley, chopped

  • Pinch of red pepper flakes, optional

Directions

  • Place a pizza stone or steel in the oven if you have one and preheat the oven to its highest suitable pizza setting, ideally around 475°F to 500°F. Allow the oven and baking surface to heat thoroughly for at least 30 minutes. If you do not have a pizza stone or steel, place a heavy baking sheet upside down in the oven while it preheats. A properly heated surface gives white pizza a better bottom crust and helps prevent the creamy topping from sitting on undercooked dough.
  • Combine the ricotta, heavy cream, olive oil, garlic, salt, black pepper, oregano, and chopped parsley in a bowl and stir until smooth. The sauce should be thick enough to spread over the dough without running toward the edges. If the ricotta is especially wet, allow it to drain briefly before mixing because excess moisture can make the crust soft. This simple mixture serves as a practical Bianca Pizza Sauce while keeping the preparation easy for home cooks.
  • Place the pizza dough on a lightly floured or semolina-dusted surface and gently stretch it into a round approximately 12 inches across. Work from the center outward while leaving a slightly thicker border around the edge. Avoid using a rolling pin if possible because pressing out all the air can reduce the light texture of the crust. If the dough keeps shrinking, let it rest for 5 to 10 minutes before stretching again.
  • Transfer the stretched dough to a piece of parchment, pizza peel, or another surface suitable for transferring it to the hot baking surface. Spread a thin, even layer of the ricotta sauce across the center, leaving about 1 inch around the edge. Distribute the shredded mozzarella evenly, add small spoonfuls of ricotta, then sprinkle Parmesan, oregano, and optional red pepper flakes over the top. Finish with a light drizzle of olive oil, taking care not to overload the pizza with sauce or cheese.
  • Carefully transfer the pizza to the preheated stone, steel, or baking sheet and bake for approximately 10 to 15 minutes, depending on your oven temperature and crust thickness. The crust should become golden around the edges, the mozzarella should be fully melted, and the bottom should be firm and lightly browned. If your oven has a strong top heating element, watch the cheese during the final minutes so it does not brown too quickly before the crust is ready.
  • Remove the pizza from the oven and allow it to rest for 2 to 3 minutes before slicing. Scatter fresh basil or parsley over the top and add another small drizzle of extra-virgin olive oil if desired. A pinch of red pepper flakes can add useful heat, while a little freshly grated Parmesan provides additional savory flavor. Slice the white pizza into wedges and serve while the crust is crisp and the cheese remains warm.