Italian White Pizza with Ricotta Recipe

This authentic Italian-style white pizza features a golden, olive oil-brushed crust topped with creamy ricotta blended with garlic and herbs, fresh mozzarella, and nutty Parmesan. Baked until bubbly and lightly golden, it delivers rich, cheesy indulgence with subtle herbal notes and a perfect crispy-chewy texture—pure comfort in every slice.

Why You’ll Love This recipe

You’ll fall head over heels for this Italian White Pizza with Ricotta because it brings restaurant-quality elegance to your home kitchen without any complicated steps. Unlike traditional red-sauced pizzas, this version highlights pure, creamy cheese flavors that feel sophisticated yet comforting.

The ricotta creates a lusciously smooth, almost custard-like base that contrasts beautifully with stretchy mozzarella and salty Parmesan, while fresh garlic and herbs infuse every bite with aromatic warmth. It’s incredibly versatile—perfect for a cozy date night, family pizza night, or even as an impressive appetizer when cut into small squares.

The lack of tomato sauce makes it lighter yet still satisfyingly indulgent, and the homemade touches like brushing the crust with garlic-infused olive oil elevate it to something truly special. Once you taste that perfect balance of creamy, melty, and crispy, you’ll wonder why you ever settled for ordinary pizza!

Yield: serves 4

Italian White Pizza with Ricotta Recipe

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Creamy ricotta-based white pizza with garlic, mozzarella, and Parmesan on golden crust—cheesy Italian bliss without tomato sauce.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

• 1 lb (450g) pizza dough (homemade or store-bought, room temperature)
• 3–4 tablespoons extra virgin olive oil, divided
• 3–4 garlic cloves, minced (or 1–1½ teaspoons garlic powder)
• 1 cup (250g) whole milk ricotta cheese
• 1½–2 cups (6–8 oz / 170–225g) fresh mozzarella, sliced or torn
• ½–¾ cup (50–75g) freshly grated Parmesan or Parmigiano Reggiano
• 1 teaspoon dried Italian seasoning (or mix of oregano, basil, thyme)
• Salt and freshly ground black pepper, to taste
• Optional: fresh basil leaves, arugula, or crushed red pepper flakes for finishing

Instructions

1. Get that oven roaring hot — Crank your oven to its highest temperature (usually 475–500°F / 245–260°C) with a pizza stone or heavy baking sheet inside. Let it preheat for at least 45–60 minutes so your crust gets that perfect crispy base.
2. Prep your dreamy ricotta mixture — In a cozy bowl, combine the ricotta with half the minced garlic, Italian seasoning, a generous pinch of salt, and a few grinds of black pepper. Give it a good stir until creamy and fragrant—this is your luscious white "sauce"!
3. Shape your beautiful dough — On a lightly floured surface (or parchment paper), gently stretch or roll your pizza dough into a 12–14 inch circle or rectangle. Don't stress perfection—rustic is charming here!
4. Infuse with garlic magic — Mix remaining minced garlic with 2 tablespoons of olive oil. Brush this all over your stretched dough, getting right to the edges for golden flavor everywhere.
5. Spread the creamy ricotta love — Dollop the seasoned ricotta mixture across the dough. Use the back of a spoon to gently spread it into an even layer, leaving a ½-inch border for that classic crust puff.
6. Layer on the melty goodness — Arrange slices or torn pieces of fresh mozzarella evenly over the ricotta. Don't cover completely—let some ricotta peek through for beautiful contrast.
7. Finish with cheesy elegance — Sprinkle grated Parmesan generously over the top. Add a pinch more salt, pepper, and a light dusting of Italian seasoning if desired.
8. Ready for the heat — Carefully transfer your topped pizza (on parchment or directly) onto the screaming-hot stone/sheet. Bake 12–15 minutes until the crust is golden, cheese is bubbly, and edges are lightly charred.
9. Add final touches — Remove from oven and let rest 3–5 minutes. Drizzle with a little extra olive oil, scatter fresh basil or arugula, and add red pepper flakes if you like a kick.
10. Slice and savor — Cut into wedges or squares and serve immediately while the cheese is gloriously stretchy and the flavors are at their peak. Enjoy every creamy, cheesy bite!

Notes

• For authentic Italian flair, use high-quality imported cheeses and extra virgin olive oil.
• If dough springs back, let it rest 10 minutes before stretching again.
• Watch closely in the last few minutes—ovens vary, and white pizza can go from perfect to overdone quickly.
• This pizza pairs wonderfully with a crisp white wine or simple green salad.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 405Total Fat 14gSaturated Fat 6gUnsaturated Fat 8gCholesterol 32mgSodium 458mgCarbohydrates 54gFiber 3gSugar 3gProtein 14g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

• Use whole milk ricotta for the creamiest texture—avoid low-fat versions as they can turn watery when baked.
• Let your pizza dough come to room temperature for easier stretching and better puff.
• Preheat your oven (and pizza stone or baking sheet) for at least 45–60 minutes at the highest temperature to mimic a pizzeria oven and get that irresistible crispy bottom.
• Dollop the ricotta instead of spreading it fully smooth at first—this creates lovely creamy pockets rather than a flat layer.
• Brush the outer crust edge with olive oil right before baking for extra golden color and flavor.
• For extra aroma, infuse your olive oil with garlic and rosemary gently on low heat before brushing.
• Don’t overload toppings—white pizza shines with restraint so the cheeses can truly star.
• If your ricotta seems too thick, mix in 1–2 teaspoons of milk or cream for easier spreading.

Ingredients Notes

The beauty of this recipe lies in its simple, high-quality ingredients that let each component shine. Use whole milk ricotta (preferably fresh or high-quality Italian-style) for its rich, creamy texture that bakes into a velvety layer without separating.

Fresh mozzarella (in water or vacuum-packed) melts beautifully into stretchy, gooey pools—avoid pre-shredded for best results. Parmesan or Parmigiano Reggiano adds that essential salty, nutty depth; grate it fresh for maximum flavor. Extra virgin olive oil is crucial—choose a fruity, high-quality one to brush on the dough and add at the end for drizzling.

Fresh garlic brings pungent aroma, while Italian seasoning or a mix of dried oregano, basil, and thyme provides classic herbal notes. A touch of salt and black pepper enhances everything without overpowering. Optional fresh basil or arugula after baking adds brightness and a peppery finish that balances the richness.

Variations and Substitutions

This recipe is wonderfully adaptable. For a more traditional Roman-style pizza bianca, keep it ultra-simple with just ricotta, olive oil, salt, and pepper—no mozzarella. Add sautéed spinach, caramelized onions, or roasted garlic for earthy depth.

Try crumbled gorgonzola or fontina instead of mozzarella for bolder flavor. For a lighter version, substitute part-skim ricotta and reduce cheese quantities slightly. Vegan adaptation works well with plant-based ricotta, vegan mozzarella, and nutritional yeast in place of Parmesan.

Add thin slices of prosciutto or speck after baking for a salty, meaty contrast. Incorporate lemon zest into the ricotta for a bright, citrusy twist. For extra veggies, scatter artichoke hearts, cherry tomatoes, or grilled zucchini on top before baking. If you prefer heat, sprinkle red pepper flakes or drizzle hot honey after baking.

Storage Options

Best enjoyed fresh and hot from the oven. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven on a baking sheet for 8–10 minutes until cheese is melty and crust crisps up again—avoid the microwave as it makes the crust soggy. Freezing is possible: wrap cooled slices tightly in plastic wrap and foil, freeze for up to 2 months. Thaw overnight in the fridge, then reheat as above.

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