5 Star white pizza Joyful Crust Magic

Hi, I’m Alex, and I’m so glad you’re here! If you’ve ever felt like your pizza night needed a serious flavor upgrade, but you were tired of the same old red sauce routine, you are in the exact right place. We’re ditching the traditional tomato sauce today to dive headfirst into something unbelievably savory: the perfect white pizza, sometimes known as Pizza Bianca.

For me, this dish proves that incredible, soul-satisfying food doesn’t have to be complicated. We are making a quick, easy homemade pizza that uses a creamy garlic and herb base that simply sings. It’s rich, it’s cheesy, and trust me, once you try this fantastic Italian white pizza, you might never look back! You can read more about my cooking philosophy over at Pure Cooking Joy.

Why This Creamy Garlic White Pizza Recipe is a Weeknight Pizza Dinner Favorite

I absolutely love this particular white pizza recipe because it hits that sweet spot between impressive and incredibly fast. It’s the kind of meal where you feel like you made a gourmet pizza at home, but you actually got dinner on the table in under 30 minutes. That’s maximum payoff for minimal stress, which is what a great weeknight pizza dinner should be all about! Check out more quick options over at my weeknight dinner resources.

• It delivers unstoppable flavor thanks to the beautiful, savory cheese layer.
• This preparation is so straightforward, making it one of my favorite easy homemade pizza options.

Big Flavor Without the Tomato Sauce

People sometimes worry that skipping the tomato sauce will leave the pizza tasting bland, but that’s the furthest thing from the truth here! That ricotta base—infused with garlic and herbs—is pure comfort. It creates a luscious, savory profile that really lets the quality of the cheese shine through. It’s exactly what you want when you’re craving a decadent no tomato sauce pizza.

Achieving a Delicious Crust

Listen, nobody wants a floppy, sad crust. That’s why we are serious about heat! I always make sure my pizza stone or even just a sturdy baking sheet is screaming hot before the dough even touches it. The sudden blast of heat is what puffs up the edges and makes that bottom crisp up just right for a truly delicious crust pizza texture.

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Gathering Ingredients for Your Ricotta Pizza Base

Okay, time to talk ingredients! For me, the secret to making any dish truly shine—especially a creamy cheese pizza like this—is focusing on quality, even if you’re keeping things simple. We need something to build that incredible layer that replaces the tomato sauce, and that starts with a quick garlic oil and the right cheeses. You’ll find the full list in the recipe card above, but let’s talk about why these things matter for our white pizza.

Dough and Base Components

First up is the canvas: the dough. If you need an easy homemade pizza, I totally get reaching for a good quality store-bought dough—no shame in that! But if you have time, my recipe for homemade dough is fantastic. For the base itself, we aren’t just brushing plain olive oil on; we are making a quick garlic oil infusion. Take 2 tablespoons of good olive oil and mix in 3 cloves of finely minced garlic. Let that hang out for five minutes while you handle the dough. That infusion is the critical first step for that amazing garlic white pizza flavor! If you’re looking for creamy sauces in general, you might enjoy my tips on homemade alfredo sauce, as the richness is similar!

The Creamy Cheese Blend for Your White Pizza

This mix is where we build the signature creamy texture. You want 1 cup of whole milk ricotta cheese—don’t skip the whole milk version; it melts so much better! We combine that with 1 cup of shredded low-moisture mozzarella and a nice dose of Parmesan for that salty kick. Don’t forget the seasonings! We mix in salt, pepper, oregano, and basil right into the cheese bowl. When this all comes together, it transforms into that luxurious topping that makes this true pizza bianca so beloved.

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Step-by-Step: How to Make White Pizza Perfectly

Alright, ready to bring this beauty to life? Making this amazing **white pizza** is really just a matter of timing and layering. Since we prepped our garlic oil infusion already, we can move fast! Don’t worry if you’re using a simple baking sheet instead of a stone; we just need that high heat working for us to get that incredible texture. If you’re using my dough recipe, make sure you check out the tips on stretching it over at my guide to easy chewy pizza dough!

Preheating and Preparing the Dough

First things first: turn your oven up to 475°F (245°C). This step is non-negotiable if you want that crackle on the bottom! If you’re using a stone, give it at least 30 minutes to soak up the heat. Now, take your dough and stretch it out gently to about a 12 to 14-inch circle. Place it onto your prepared peel or parchment paper. Now, grab that garlic oil we made and brush every bit of the dough surface, which sets us up beautifully for a delicious crust pizza.

Mixing the Ricotta Topping and Assembly

While the oven is doing its thing, give that ricotta, mozzarella, Parmesan, and herb blend a really good mix in its bowl until everything looks uniform. You want it creamy and well-seasoned! Once mixed, grab a spoon and spread that rich cheese mixture evenly across your oiled dough. Make sure you leave about an inch border so that crust has room to puff up nicely.

Baking and Finishing the White Pizza

Carefully slide your loaded pizza onto that scorching hot surface. It’s going to take about 10 to 14 minutes in the oven. Keep an eye on it! You’re looking for the cheese to be bubbly, maybe a little golden brown in spots, and definitely watch the edges of the crust crisping up. As soon as it looks perfect, pull it out! A quick sprinkle of fresh parsley right when it comes out adds such a cheerful pop of color before you slice into your amazing white pizza.

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Tips for Achieving New York Style White Pizza Texture

We all chase that perfect slice, right? That beautiful balance of slightly chewy on the inside, crisp on the bottom, and meltingly creamy on top. Getting that authentic texture—the kind you dream about when you order a classic **New York style white pizza**—comes down to a few key things we do right before and during the bake. These aren’t just recipes; they are techniques that build confidence and make your white pizza truly stand out. Feel free to connect with me on Facebook at my page if you have any questions about technique!

The Secret to a Truly Crispy White Pizza Crust

If you want the crunch of a real pizzeria pie, you have to mimic their oven, and that means heat management on your end. The most important thing you can do for a delicious crust pizza is preheat your cooking surface for what feels like forever! I’m talking a minimum of 30 minutes for your pizza stone or baking steel to sit in that 475°F oven. This surface needs to be scorching hot so that when the dough lands, it immediately starts setting up and crisping from the bottom. This quick steam launch prevents sogginess and gives you that structure you’re looking for.

If you are looking for other ways to get a great crust at home without a stone, you might want to check out my guide on skillet breads—the principles of high, direct heat are very similar!

Variations for a Richer Creamy Cheese Pizza

Our base is already fantastic with the ricotta and mozzarella blend, but sometimes, you just need to lean into the indulgence, especially if you’re serving this up on a cold night. If you want to take this **creamy cheese pizza** up a delicious notch, don’t be afraid to add a little heavy cream to your cheese mixture before spreading it! I mention this in the notes, but trust me on this: swapping perhaps a quarter cup of the cheese volume for heavy cream makes the topping unbelievably luscious and decadent, almost like a subtle, cheesy sauce hugging the crust.

Making Your White Pizza Your Own: Topping Variations

The beauty of a truly great base, like our creamy garlic and herb foundation, is that it acts as the perfect neutral canvas for all sorts of incredible toppings. Since this is such a versatile **savory pizza idea**, you can really run with it! I always encourage readers to customize, especially if they are trying to turn this into a full meal rather than just a cheesy snack. If you’re a mushroom lover, this is your chance to shine. You can explore how I prep mushrooms for other dishes, like my stuffed mushrooms recipe!

Protein Additions for a Heartier Meal

If you are serving this up for dinner and need more staying power, adding cooked protein is the way to go. I love throwing on some pre-cooked, shredded chicken breast—it pairs wonderfully with the creamy garlic flavor, almost taking you toward a chicken Alfredo pizza, though much lighter! Another fantastic savory addition is thin slices of prosciutto added *after* the pizza comes out of the oven. The residual heat will warm it perfectly without making it overly salty or crispy.

Vegetable Pairings for This Herb Pizza Recipe

Veggies add texture and a little sweetness that cuts through all that amazing cheese. Caramelized onions are a showstopper here; their deep, smoky sweetness is unmatched against the sharp Parmesan. If you want something earthy, make sure your mushrooms are sautéed first! Raw mushrooms release too much water during the bake, which can make your perfect crust temporarily soggy. A quick sauté beforehand helps them brown nicely and keeps our **herb pizza recipe** base nice and crisp.

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Storing and Reheating Leftover Pizza Bianca

I’m going to be honest with you: this **white pizza** is almost *better* the next day. That’s because the flavors of the garlic, herbs, and cheese really have time to mingle overnight in the fridge. However, if you store it wrong, that gorgeous, crisp crust can turn instantly soft. So, here are my rules for saving those glorious leftovers!

First, make sure the pizza is completely cool before you store it. Don’t put warm pizza into an airtight container; you’ll just steam it, and that guarantees sogginess. Store slices in a single layer between pieces of parchment paper inside a sealed container. This keeps the cheeses from sticking together while protecting the crust.

Now, for reheating—this is critical for keeping our **pizza bianca** respectable. Absolutely avoid the microwave unless you enjoy chewy, rubbery bread! The microwave heats the water molecules, which makes the crust tough. Instead, you have two fantastic options for reviving that delicious crust we worked so hard on. You can find more tips on bringing *comfort food* back to life over at my comfort food section!

The Skillet Method (My Favorite Quick Fix)

If you only have one or two slices, the stovetop skillet is your best friend. Place the slice in a dry, non-stick skillet over medium-low heat. Cover the skillet with a lid for about 3 to 4 minutes. The gentle heat warms the topping quickly, and the contact with the hot pan re-crisps that bottom crust beautifully. It’s fast, effective, and truly restores the texture.

The Oven Method for Bigger Batches

If you’re reheating a whole pie or several slices, the oven is the way to go. Preheat your oven—or better yet, your pizza stone—to about 350°F (175°C). Place the slices directly onto the rack (or back onto the preheated stone) and bake for about 8 to 10 minutes. This method lets the radiant heat warm everything through evenly, resulting in a near-fresh texture without that dreaded rubberiness. Don’t let them overlap; give them space to breathe!

Frequently Asked Questions About Making White Pizza

Sometimes you just have questions pop up when you’re standing in the kitchen, right? I’ve gathered the things I get asked most often about this simple but spectacular **white pizza** recipe. Hopefully, these quick tips help you feel 100% confident tackling this **creamy cheese pizza** for the very first time! If you ever have a question I haven’t covered, feel free to reach out to me directly for a chat over at the contact page!

Can I use low-fat cheese for this no tomato sauce pizza?

Oh, I know the temptation to swap for low-fat cheese, especially when we’re piling on the mozzarella and ricotta! But here’s my honest advice on this **no tomato sauce pizza**: try your best to use whole milk cheeses here. Fat is flavor, and more importantly, fat is texture! Low-fat ricotta in particular can sometimes dry out or become grainy when baked at high heat. We are aiming for that luxurious, melted, savory feel, and the higher fat content in the whole milk versions guarantees that dreamy, stretchy melt that makes this one of the **best white pizza** variations out there.

What is the difference between white pizza and pizza bianca?

This is a fun one! For the most part, you can use these terms interchangeably. **White pizza** is just descriptive—it means pizza without the traditional red tomato sauce. Pizza bianca is the Italian way of saying exactly the same thing. If you see a recipe calling for **pizza bianca**, they are looking for exactly what we are making: a base kissed with olive oil, garlic, herbs, and cheese. It’s all about that deliciously rich foundation!

Can I make the ricotta cheese mixture ahead of time?

Yes, you certainly can! This is a great time-saver for getting your **weeknight pizza dinner** on the table even faster. You can mix up the ricotta, mozzarella, Parmesan, herbs, salt, and pepper mixture up to 24 hours in advance. Just keep it covered tightly in the refrigerator. What I always tell people is to let it sit on the counter for about 20 minutes before you plan to top the dough. This lets it warm up slightly, making it much easier to spread evenly over your dough for the perfect **garlic white pizza** topping.

Nutritional Estimates for This White Pizza Recipe

Since we are talking about fantastic comfort food, I always want to be transparent about what goes into these amazing dishes. Now, please remember that these numbers are just estimates, okay? What I put on my pizza (like maybe an extra sprinkle of Parmesan or a heavier layer of ricotta) is going to change things slightly! This is honestly meant as a guide, not a strict count, which you can find more details about over on my disclaimer page.

These estimates are based on 4 servings total for this entire **white pizza recipe**. If you happen to be lucky enough to have leftovers and only slice it into fewer pieces, your per-slice numbers will obviously be higher!

• Serving Size: 1 slice
• Calories: 350
• Fat: 18g (with 9g saturated fat)
• Carbohydrates: 35g
• Protein: 15g
• Sodium: 550mg
• Sugar: 3g

See? It balances out to be a really satisfying meal overall. You get good protein from the cheese, and the fat content comes mostly from the delicious quality cheeses that make this creamy cheese pizza so irresistible!

Share Your White Pizza Creations

Wow, I sincerely hope you are as excited about this no-sauce magic as I am! Cooking should always feel like a shared joy, and there is nothing better than seeing you bring these recipes into your own kitchens. Seriously, when you make this incredible white pizza, I want to see it!

Please take a photo of your finished pie—especially if you managed to get that perfectly blistered crust—and tag me on social media! It makes my entire week when I see your results. If you followed the steps for the creamy base, let me know how much you loved it in the comments section right below this post, or feel free to leave a quick star rating.

Your feedback helps other home cooks feel confident trying this recipe next time they need a fantastic savory pizza idea. Head over to the main blog page if you’re ready for fresh inspiration for your next cooking adventure!

Creamy Garlic and Herb White Pizza (Pizza Bianca)

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This recipe shows you how to make a flavorful white pizza using a creamy ricotta and mozzarella base, seasoned with garlic and fresh herbs. It skips the tomato sauce for a rich, savory experience perfect for a weeknight pizza dinner.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 14 min
• Total Time: 29 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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• 1 pound pre-made or homemade pizza dough
• 2 tablespoons olive oil, plus extra for brushing
• 3 cloves garlic, minced
• 1 cup whole milk ricotta cheese
• 1 cup shredded low-moisture mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 2 tablespoons fresh parsley, chopped (for topping)

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Instructions

1. Preheat your oven and pizza stone (if using) to 475°F (245°C). If you do not have a stone, place a baking sheet in the oven while it preheats.
2. Prepare the garlic oil base: In a small bowl, mix the 2 tablespoons of olive oil with the minced garlic. Let this mixture sit for at least 5 minutes to infuse the flavor.
3. Stretch or roll out your pizza dough to your desired thickness, aiming for a 12 to 14-inch circle. Place the dough on a lightly floured pizza peel or parchment paper.
4. Brush the entire surface of the dough lightly with the garlic-infused olive oil, leaving a small border for the crust.
5. In a separate bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, salt, pepper, oregano, and basil. Mix until just combined.
6. Spread the cheese mixture evenly over the oiled dough surface.
7. Carefully transfer the pizza to the preheated pizza stone or baking sheet.
8. Bake for 10 to 14 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned in spots. For a delicious crust, watch it closely during the last few minutes.
9. Remove the white pizza from the oven. Sprinkle the top with fresh chopped parsley.
10. Slice and serve this easy homemade pizza immediately.

Notes

• For a crispier crust, place your pizza stone or baking steel in the oven while it preheats for at least 30 minutes.
• If you want a richer, creamier cheese pizza, you can substitute 1/4 cup of heavy cream into the cheese mixture.
• You can add toppings like sautéed mushrooms or cooked chicken to make this a gourmet pizza at home.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 3
• Sodium: 550
• Fat: 18
• Saturated Fat: 9
• Unsaturated Fat: 9
• Trans Fat: 0
• Carbohydrates: 35
• Fiber: 2
• Protein: 15
• Cholesterol: 40