30-Minute White Pizza Recipe: Creamy, Cheesy Bliss

Oh, white pizza—how do I love thee? Let me count the ways There’s something magical about skipping the tomato sauce and letting that creamy ricotta base shine. My obsession started years ago at this tiny corner pizzeria in Brooklyn, where the owner (a feisty Italian grandma) winked and said, “No red sauce? More room for the good stuff” She wasn’t wrong. White pizza is my go-to when I want something rich but not heavy, fancy but totally approachable. The best part? You can dress it up with fancy toppings or keep it blissfully simple. Either way, that garlicky, cheesy first bite always feels like a hug.

Why You’ll Love This White Pizza

This white pizza is my ultimate weeknight hero—here’s why it’ll become yours too:

• Creamy dreamy: That ricotta-garlic base? Pure velvet magic compared to regular tomato sauce
• 30-minute miracle: From fridge to table faster than delivery (and oh so much tastier)
• Your rules: Dress it up with fancy toppings or keep it bare—it always impresses
• Universal crowd-pleaser: Even picky eaters devour it (my niece calls it “cloud pizza”)

The beauty of white pizza is how it turns basic ingredients into something extraordinary. One bite of that crispy-edged crust with melty cheese, and you’ll be hooked like I was

White Pizza Ingredients

Here’s everything you’ll need to make my favorite white pizza—trust me, every ingredient plays a special role:

• 1 pizza dough (homemade or store-bought—I won’t judge)
• 1/2 cup ricotta cheese, packed (the creamy star of the show)
• 1/2 cup mozzarella cheese, freshly shredded (none of that pre-shredded stuff—it doesn’t melt as well)
• 1/4 cup Parmesan cheese, finely grated (the salty kick we all crave)
• 2 cloves garlic, minced (measure with your heart—I usually add an extra clove)
• 1 tbsp olive oil (good quality makes a difference here)
• 1/2 tsp salt (kosher salt is my go-to)
• 1/4 tsp black pepper, freshly ground
• 1/4 tsp dried oregano (or 1/2 tsp fresh if you’ve got it)

Optional toppings? Oh yes I love adding sautéed mushrooms, fresh spinach, or even some leftover roasted chicken if I’m feeling fancy.

Ingredient Substitutions & Notes

No ricotta? No problem Here are my tried-and-true swaps:

• Goat cheese makes a tangy alternative—just thin it with a splash of milk
• Gluten-free dough works beautifully if you need it (look for one with xanthan gum)
• Fresh herbs can replace dried—just triple the amount (basil is heavenly here)
• Low-moisture mozzarella is best—fresh mozzarella can make things soggy

Pro tip: If your ricotta seems watery, drain it in a fine mesh strainer for 10 minutes. Your pizza will thank you

How to Make White Pizza

Okay, let’s get this white pizza party started I’ve made this recipe more times than I can count, and here’s exactly how to nail it every single time:

1. Heat things up: Crank your oven to 475°F (245°C)—yes, hot This gives us that perfect crispy crust. If you’ve got a pizza stone, pop it in now to heat up too.
2. Roll with it: Flour your counter and roll that dough out to about 1/4-inch thickness. I like mine thin with slightly thicker edges for that perfect chew-to-crisp ratio.
3. Make the magic sauce: In a bowl, mix ricotta, garlic, olive oil, salt, pepper, and oregano until it’s smooth and dreamy. Taste it—go ahead Adjust the garlic if you’re feeling bold.
4. Spread the love: Use the back of a spoon to spread your ricotta mixture evenly over the dough, leaving about a 1/2-inch border for the crust. Pro tip: Make little swirls—they’ll look gorgeous after baking
5. Cheese avalanche: Sprinkle mozzarella first, then Parmesan over the top. Don’t skimp—this is white pizza, after all
6. Top it off: Add any extras now—mushrooms, spinach, whatever makes you happy. Just don’t overload it (we’re not building a pizza skyscraper here).
7. Bake to perfection: Slide your pizza onto a baking sheet or stone and bake for 12-15 minutes. You’ll know it’s ready when the crust is golden and the cheese gets those beautiful brown speckles.
8. Cool your jets: Let it sit for 2 minutes before slicing—I know it’s hard to wait, but this keeps all that cheesy goodness from sliding right off

Tips for Perfect White Pizza

After burning more pizzas than I’d like to admit, here are my hard-earned secrets:

• Crust insurance: For extra crispy crust, pre-bake the naked dough for 5 minutes before adding toppings. It’s a game-changer
• Fight the sog: If using veggies like mushrooms or spinach, sauté them first to remove excess moisture. Your pizza won’t turn into a swimming pool.
• Cheese strategy: Mix a little mozzarella into your ricotta base—it helps everything hold together better when slicing.
• Hot spot know-how: Rotate your pizza halfway through baking if your oven heats unevenly (most do).

Remember, white pizza is wonderfully forgiving—even if it’s not picture-perfect, it’ll still taste incredible. That’s the beauty of melted cheese

White Pizza Variations

One of my favorite things about white pizza is how it becomes a blank canvas for whatever flavors you’re craving Here are my go-to variations that always impress:

• Spinach & Garlic Lover’s Dream: Sauté a handful of fresh spinach with extra garlic (because why not?), then scatter it over the ricotta base before adding cheese. Sometimes I’ll crumble some feta on top too—trust me, it’s magical.
• Mushroom Forest: Thinly slice cremini mushrooms and sauté them with thyme until golden. Arrange them in pretty circles over the white pizza—it looks fancy but takes just minutes.
• Prosciutto Party: After baking, drape salty prosciutto slices on top and add a drizzle of honey. The sweet-salty combo with that creamy base? Absolute perfection.
• Breakfast Pizza: Spread the ricotta mixture thinner, crack a few eggs on top before baking, and finish with crispy bacon bits. Sunday brunch just got upgraded

The possibilities are endless—I’ve even done a “leftovers white pizza” with roasted veggies from the fridge. The ricotta base makes everything taste gourmet

Serving & Storing White Pizza

Here’s the best part—digging into that gorgeous white pizza I love serving mine fresh from the oven with a simple arugula salad tossed in lemon juice and olive oil. The peppery greens cut through the richness of the cheese perfectly. If I’m feeling fancy, a crisp white wine like Pinot Grigio makes everything feel like a trattoria dinner in my own kitchen.

Got leftovers? (Unlikely, but it happens) Here’s how to keep your white pizza tasting amazing:

• Fridge life: Store slices in an airtight container for up to 3 days. The ricotta base actually gets more flavorful overnight
• Reheat right: Skip the microwave—it’ll turn your crust soggy. Instead, pop slices on a baking sheet at 350°F for 5-7 minutes. They’ll come out nearly as good as fresh.
• Freezer trick: For longer storage, freeze baked slices on a parchment-lined tray before transferring to freezer bags. Reheat from frozen at 375°F for 10 minutes—perfect for emergency pizza cravings

Pro tip: If you want to prep ahead, you can make the ricotta mixture up to 2 days in advance and keep it refrigerated. The garlic flavor will deepen beautifully—just give it a good stir before spreading.

White Pizza Nutrition

Okay, let’s talk numbers—but remember, these are just estimates Your exact white pizza nutrition will depend on your crust thickness, cheese brands, and whether you went wild with toppings (no judgment here). Here’s the general breakdown per slice (assuming you cut your pizza into 4 generous slices):

• Calories: About 280 per slice (but totally worth every single one)
• Fat: 12g (5g saturated—that’s the good cheese doing its thing)
• Carbs: 30g (2g fiber from that delicious crust)
• Protein: 12g (cheese is basically dairy protein confetti)
• Sodium: 450mg (easy to reduce if you use low-sodium cheeses)

Now, here’s my nutritionist-approved perspective: This white pizza packs way more protein than your average delivery slice, and skipping the tomato sauce means less sugar too. Want to lighten it up? Try part-skim ricotta or load up on veggie toppings—I swear mushrooms make it feel more substantial without adding many calories.

Remember folks—food is meant to be enjoyed One slice of this heavenly white pizza with a big salad makes for a perfectly balanced meal in my book. (And if you eat two slices? Well, that’s between you and your stretchy pants.)

Common Questions About White Pizza

After making this white pizza recipe for years (and fielding countless texts from friends asking for tips), here are the questions I get asked most—along with my tried-and-true answers

Can I freeze white pizza?

Absolutely Freezing is my secret weapon for instant pizza nights. Here’s how I do it: Bake the pizza completely, let it cool, then slice it up. Freeze slices flat on a parchment-lined tray before transferring to freezer bags. When the craving hits, pop frozen slices directly onto a baking sheet at 375°F for 10-12 minutes. The crust stays crisp and the cheese gets perfectly melty again—almost like fresh

What cheese substitutes work for ricotta?

Ran out of ricotta? No panic My favorite swaps are:

• Cottage cheese (blended smooth—it’s ricotta’s cousin after all)
• Goat cheese (thin with milk or cream for spreadability)
• Mascarpone (super rich—cut with a squeeze of lemon for tang)
• Cashew cream (for dairy-free—soak nuts first)

Fun fact: My vegetarian friend swears by blended tofu with nutritional yeast—sounds weird, but it totally works

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Why did my white pizza turn out soggy?

Oh honey, we’ve all been there The usual culprits are:

• Wet toppings: Always sauté veggies first to evaporate moisture
• Cold dough: Let refrigerated dough rest at room temp for 30 minutes
• Overloaded cheese: More isn’t always better—stick to recipe amounts
• Cutting too soon: That 2-minute wait lets juices redistribute

My emergency fix? Pop a soggy slice back in the oven at 400°F for 3 minutes—works like magic

Can I make white pizza without a rolling pin?

You bet I’ve used everything from wine bottles to clean hands in a pinch. The easiest method? Place dough between two sheets of parchment and press outward from the center. No rolling needed—just stretch gently until it’s your desired thickness. Imperfect edges add rustic charm anyway

What’s the best way to reheat leftover white pizza?

Microwaves massacre pizza—fight me on this Instead, I swear by these two methods:

• Skillet method: Medium heat with a lid for 3 minutes (crispy bottom)
• Oven method: 350°F on a wire rack for 5 minutes (even heating)

Bonus tip: Sprinkle a few drops of water on the crust before reheating—it revives the chewiness beautifully

Share Your White Pizza

Nothing makes me happier than seeing your white pizza creations come to life Did you add an unexpected topping that rocked your world? Maybe you discovered the perfect cheese blend? I want to hear all about it—leave a comment below or tag me on Instagram @[YourHandle] with #MyWhitePizzaMagic. Your feedback helps me create even better recipes, and who knows—your brilliant idea might inspire someone else’s perfect pizza night

Snapped a gorgeous photo of that golden, bubbly masterpiece? Post it I feature reader favorites every Friday in my stories. Whether it’s your first attempt or your hundredth, every pizza tells a story. (And if something went hilariously wrong? Share that too—my “pizza fails” are legendary, and we’ve all been there)

Rating the recipe helps other home cooks know what to expect—did it earn a solid 5 stars in your book? Your honest review means the world to me. Now grab that last slice before it disappears, and happy pizza-making

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