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With its irresistibly crispy, slightly charred crust, there's no mistaking this white pizza recipe for anything but the real deal! I'll show you how to make authentic pizza bianca with ricotta in your home oven-no muss, no fuss.
There is not a single variety of Italian pizza. Just like we have thick Chicago-style pizzas and thin New York-style slices in the U.S., different regions of Italy also have their own spins on pizza. While Neapolitan pizza is probably the most well-known here in the States, I'm partial to Roman pizza (pizza Romana), which is the style of this delicious white pizza with ricotta.
Unlike its Neapolitan cousin, authentic Roman pizza is thin and crispy. And white pizza, or pizza bianca, lacks the tomato sauce that characterizes most pizzas. Instead, this is a recipe that's all about the cheese-milky ricotta, melty mozzarella, and tangy provolone.
Garlic adds flavor, as does a good olive oil, but it's the cheese that takes center stage. (Needless to say, this white pizza recipe is always a hit with kids!)
Making this white pizza at home is surprisingly quick and easy. It's perfect for those busy weeknights or for a fun weekend dinner where you enlist the kids to help. Use a pre-made or store-bought crust and dinner's done in just 30 minutes!
Serve this simple recipe for pizza night with Arugula Salad, Linguine with Clams, or Parmesan Puff Pastry Twists to make it a meal.
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🧀 Ingredient notes
- Dough - Use this homemade pizza dough recipe or your favorite pizza dough from the grocery store (not a pre-made crust). Some restaurants will even sell you their dough if you ask. One pound of dough will yield a thin crust 12-inch pizza.
- Sauce - No red sauce! You'll use extra-virgin olive oil, garlic, salt, and pepper instead. Use a good quality extra-virgin olive oil and fresh garlic for the best taste. Read more about different types of olive oil to make sure you are choosing the best kind.
- Cheese - Provolone, fresh mozzarella, and ricotta are the Italian cheeses used for this white pizza recipe. Ricotta is a creamy whey style cheese used in savory dishes like this white pizza and baked mostaccioli. It's also used in sweet dishes like ricotta cake and cannoli filling. For the best melt factor and taste, use freshly grated provolone cheese rather than shredded bagged cheese. Pre-shredded cheese from the grocery store has an anti-caking agent added to it that makes it melt less smoothly. Incorporate Fontina, Asiago, Parmesan, or Pecorino Romano cheese for even more flavor!
📋 Substitutions and variations
- Gluten-Free - Use gluten-free pizza dough.
- Toppings - Add sautéed mushrooms, spinach, or artichokes; Add thinly sliced prosciutto, mortadella or fresh arugula after cooking.
- Spicy - Add crushed red pepper flakes with the garlic, salt, and pepper. Add pepperoncini peppers or hot sauce after cooking for even more zest!
🔪 Step by step instructions
Preheat your oven to 450˚F and lightly sprinkle a pizza stone or pizza pan with cornmeal or drizzle with olive oil.
Stretch the pizza dough to a 12" circle and place it onto the prepared stone or pan. If it shrinks back each time you stretch it, let it rest for a few minutes, then try again.
Drizzle the dough with 2 tablespoons of extra-virgin olive oil and use a brush to evenly coat it. Sprinkle the minced garlic, kosher salt, and black pepper over the olive oil.
Pre-bake the crust on the middle rack of the oven for 5 minutes, or until it puffs up and is no longer shiny on top.
Dollop the ricotta cheese on top of the dough, leaving a perimeter around the edges for the crust. Add the slices of fresh mozzarella in between the ricotta and sprinkle the provolone cheese over the top.
Place the pizza back in the oven and bake for 7-10 minutes. The crust should be golden brown and the cheese melted.
Drizzle the pizza with extra-virgin olive oil and let it cool for 5 minutes, then sprinkle with chopped fresh basil or parsley, if desired, before slicing and serving.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
⭐ Expert tips
- Let the dough sit out at room temperature for 30-60 minutes if it's cold. This will make it easier to shape and less likely to snap back when stretched.
- To prevent sticking, generously sprinkle cornmeal over the pan or stone. If you don't have a pan or stone, grease your baking sheet with olive oil. See my recommendations below for the best pans for cooking pizza.
- To ensure smooth melting and making eating your white pizza easier, opt for small dollops of ricotta and slice or tear the mozzarella into small pieces.
- Cook the pizza on the middle rack so the garlic and cheese don't burn.
- If you want the cheese to be browned in spots and the crust to be ever-so-slightly charred, turn on the broiler at the end of the cooking time. Don't forget to keep a close eye on it to keep it from burning!
- Adding a drizzle of a good, fruity extra-virgin olive oil on top makes this pizza bianca extra delicious.
🍕 The best pans for cooking pizza
- Baking Sheet - An everyday non-stick baking sheet is fine for making pizza at home. If you don't have the storage space for specialty pizza pans, stones or steels, this is a great multi-purpose pan. Make sure you drizzle the pan with oil or sprinkle it with cornmeal to help create that crispy crust and prevent sticking.
- Pizza Pan - If you have the room, one of my favorite everyday pans to use is this aluminized steel pizza pan. It's easy to store and helps create crispy crust. Make sure to use olive oil or cornmeal to help create the best crust and prevent sticking as well.
- Pizza Stone - A pizza stone is also a popular choice for home cooks who make pizza often. It mimics the high heat absorption and retention of a traditional pizza oven, giving you an irresistibly crispy crust. This is bulkier and harder to store, but it is versatile. They can be found in round, square and rectangle shapes and used both in an oven or for cooking pizza on the grill.
- Pizza Steel - A higher end option is a pizza steel, which has superior heat conductivity for a crisp crust and a faster cooking time. This can also be used in the oven or on the grill and is a fantastic option for baking crusty bread!
- Cast Iron Skillet - One last option to cook pizza is in a cast iron skillet. While it requires a few extra steps, Cast Iron Skillet Pizza makes for a super crispy crust that is still fluffy and chewy. Cast iron skillets are also a great multi-purpose pan in the kitchen. They can be used for making roast chicken, homemade drop biscuits, or a complete pot roast dinner.
⏲️ Make ahead instructions
You can get a head start on this white pizza recipe by pre-baking and topping the crust up to 24 hours in advance. Just wrap it in plastic wrap afterward cooling and store it on your pizza stone or pan. When you're ready to bake it, simply take it out 30-60 minutes beforehand (or plan on cooking it a bit longer).
🥡 Storage suggestions
You can store leftovers in an airtight container in the fridge for 3-5 days. When you're ready to enjoy them again, simply heat up your white pizza in the microwave or oven.
🍕 More pizza recipes
If you loved this white pizza recipe with ricotta cheese, check out these other pizza recipes that I know you will love too!
- Braided Pizza Bread
- Italian Flatbread Pizza Recipe
- Breakfast Pizza with Ricotta Cheese
- Cheesy Baked Pizza Dip
Recipe
White Pizza with Ricotta Cheese (Pizza Bianca)
Ingredients
- 1 pound pizza dough, room temperature (homemade or store-bought)
- 2 Tablespoons extra virgin olive oil, plus extra for serving
- 3-4 cloves garlic, minced (approximately 1 Tablespoon)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 8 ounces whole milk ricotta cheese
- 3-4 ounces fresh mozzarella, sliced or ripped in small pieces
- 2-3 ounces provolone cheese, freshly shredded (approximately 1-1.5 cups)
- chopped fresh basil or parsley, for serving (optional)
Instructions
- Preheat the oven to 450˚ and lightly sprinkle a 12" pizza stone or pizza pan with cornmeal.
- Stretch the pizza dough out to a 12" circle and place it onto the prepared stone or pan.
- Drizzle the dough with 2 Tablespoons of extra virgin olive oil and use a pastry brush to spread the oil over the entire surface.
- Sprinkle the dough with the minced garlic, kosher salt, and black pepper.
- Pre-bake the crust in the preheated oven on the middle rack for 5 minutes, until it is puffed up and no longer shiny on top.
- Add the ricotta cheese in small dollops on top of the dough, leaving room for the crust. Add the slices of fresh mozzarella in between and sprinkle evenly with the provolone cheese.
- Place the pizza back in the oven for 7-10 minutes until the crust is golden brown and the cheese is melted. The broiler can be turned on for a few minutes to brown the cheese if desired.
- Drizzle the hot pizza lightly with extra virgin olive oil and then let it sit for 5 minutes.
- Sprinkle the pizza with freshly chopped basil or parsley, if desired, then slice and serve.
Notes
- Cheese - Fontina, asiago, parmesan, or pecorino romano can be incorporated.
- Toppings - Add sautéed mushrooms, sautéed spinach, or artichoke hearts with the cheeses; thinly sliced prosciutto, mortadella, or fresh arugula can be added after cooking.
- Spicy - Add crushed red pepper flakes with the garlic, salt and pepper.
- Gluten-Free - Use a gluten-free pizza dough.
- Make Ahead - Pre-bake the crust and add cheeses up to 24 hours ahead of time. Wrap the pizza on the pan with plastic wrap and store it in the refrigerator until cooking time. Let it set at room temperature 30-60 minutes before cooking or extra time will be needed.
- Leftovers - Store in an airtight container in the refrigerator for 3-5 days. Reheat in the microwave or oven until heated through.
Lindsey Kusior
This white pizza is perfect! I will personally be making the crust a little bit thinner, next time.
Amanda Scarlati
I'm glad you enjoyed it, thanks for trying it lindsey!
Anne-Marie Emanuelli
Delicious and satisfying. Reminds us of NYC.
Amanda Scarlati
I'm so glad you enjoyed it Anne-Marie! Thank you for trying the recipe!