white pizza

There’s something incredibly comforting about Friday pizza night, a tradition I’ve cherished for years. While I love a classic red sauce, my heart truly belongs to this incredible Garlic Herb Ricotta white pizza. The aroma of baking garlic and fresh herbs fills my entire kitchen, instantly making the house feel like a home. The first bite is always magical—a crispy, chewy crust giving way to a creamy, dreamy layer of herbed ricotta and bubbly mozzarella. It’s an elegant but easy recipe, much like my favorite veggie lasagna.

Why This Dish is a Go-To in My Kitchen

This recipe is my absolute lifesaver on those hectic weeknights when I crave something special without the fuss. With a prep time of just 15 minutes and a cook time of 15 minutes, it comes together faster than most delivery options! I especially love how it transforms simple, fresh ingredients like whole milk ricotta, fragrant fresh parsley, and sharp garlic into a flavor that’s anything but basic. It’s my secret weapon for a deeply satisfying meal that feels gourmet.

Ingredient Notes for Garlic Herb Ricotta White Pizza

For the creamiest base, always choose whole milk ricotta cheese. The low-moisture mozzarella is key for that perfect, bubbly melt without excess water. This combination of simple, high-quality ingredients reminds me of another favorite comfort dish, my chicken alfredo bake.

Reda

Garlic Herb Ricotta White Pizza

A creamy, dreamy white pizza featuring a luscious garlic-herb ricotta base, gooey mozzarella, and a hint of fresh basil. Perfect for a sophisticated yet easy weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian-American

Calories: 560

Ingredients Equipment Method Notes

Ingredients

  

For the Pizza Dough

• 1 lb pizza dough store-bought or homemade, at room temperature
• 1 tbsp cornmeal or all-purpose flour for dusting the pizza peel
• 1 tbsp olive oil for brushing the crust

For the Garlic-Herb Ricotta Sauce

• 1 cup whole milk ricotta cheese drained of excess moisture if very wet
• 1/4 cup grated Parmesan cheese freshly grated for best flavor
• 2 cloves garlic finely minced
• 1 tbsp fresh parsley finely chopped
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes optional, adjust to taste
• 1/4 tsp salt
• 1/4 tsp black pepper freshly ground

For the Toppings

• 8 oz low-moisture mozzarella cheese shredded from a block
• 4 oz fresh mozzarella cheese torn into small pieces and patted dry
• 1/4 cup fresh basil leaves for garnish
• 1 tsp extra virgin olive oil for drizzling after baking

Equipment

• Pizza Stone or Baking Steel
• Mixing Bowl
• Pizza Peel
• Oven

Method

 

Prepare Oven and Dough

1. Place a pizza stone or baking steel on the middle rack of your oven. Preheat the oven to 500°F (260°C) for at least 45-60 minutes. A very hot surface is key to a crispy crust.
2. While the oven preheats, let your pizza dough rest on a lightly floured surface at room temperature for about 20-30 minutes. This will make it easier to stretch.

Make the White Pizza Sauce

1. In a medium bowl, combine the whole milk ricotta, grated Parmesan, minced garlic, chopped parsley, dried oregano, red pepper flakes (if using), salt, and black pepper. Mix until well combined and creamy. Set aside.

Assemble the Pizza

1. Gently stretch the pizza dough into a 12 to 14-inch round on a lightly floured surface. Avoid overworking the dough. If using a pizza peel, sprinkle it generously with cornmeal or flour and place the stretched dough on top.
2. Brush the entire surface of the dough with 1 tablespoon of olive oil, leaving a small border for the crust.
3. Spread the garlic-herb ricotta mixture evenly over the dough, again leaving a border for the crust.
4. Sprinkle the shredded low-moisture mozzarella evenly over the ricotta base. Dot the top with the torn pieces of fresh mozzarella.

Bake and Garnish

1. Carefully slide the pizza from the peel onto the preheated pizza stone in the oven. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is melted, bubbly, and slightly browned in spots.
2. Remove the pizza from the oven using the pizza peel. Let it rest for a minute or two before garnishing. Drizzle with a little extra virgin olive oil and top with fresh basil leaves.
3. Slice and serve immediately while hot.

Notes

For an extra crispy crust, ensure your pizza stone is thoroughly preheated. Don't be afraid to let it heat for a full hour!

Variations: Add dollops of pesto, thinly sliced prosciutto (add in the last few minutes of baking), sautéed mushrooms, or caramelized onions for extra flavor.

Storage: Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven or in an air fryer for best results.

How I Make Garlic Herb Ricotta White Pizza Step-by-Step

First, I get my oven incredibly hot and gently stretch out the pizza dough on a lightly floured surface. Then comes the best part: I whip up the simple white pizza sauce by combining the creamy ricotta, Parmesan, minced garlic, and herbs—it only takes a minute! I spread that luscious mixture over the dough, sprinkle it generously with both kinds of mozzarella, and slide it into the oven. It bakes to golden, bubbly perfection in about 15 minutes, a simple process like my Italian meatloaf.

My Tips for the Perfect Outcome

• Let your pizza dough come to room temperature for 30 minutes; it’s much easier to stretch.
• Use a light hand with the ricotta sauce; a thin layer prevents a soggy crust.
• For a super crispy bottom, always preheat your baking stone.

How I Serve and Store This Dish

I love serving this pizza piping hot from the oven, generously garnished with torn basil leaves and a final drizzle of extra virgin olive oil. A simple arugula salad with a lemon vinaigrette makes it a complete meal. Leftovers are rare but keep beautifully! I store slices in an airtight container in the fridge for up to 3 days and reheat them in a hot oven to restore that perfect crispness. It’s as versatile as my stuffed bell peppers recipe.

Frequently Asked Questions

I often get a few common questions about making this perfect white pizza, so I’ve gathered my go-to answers for them right here. I hope they help you get the very best results in your own kitchen!

Can I use a different cheese on this white pizza?

Absolutely! While the mozzarella combination is classic for its meltiness, feel free to experiment. Provolone adds a wonderful sharpness, and a little fontina can bring a delicious nutty flavor. Just be sure to use a good melting cheese for the best result.

What’s the best pizza dough for this recipe?

You have options! A good quality store-bought dough is a fantastic time-saver and works perfectly here. If you have a favorite homemade recipe, that’s even better. I find that a standard Neapolitan-style dough creates a wonderfully light and chewy crust for this pizza.

Can I make any part of this ahead of time?

Yes, which is another reason I love it for easy dinners. You can mix the garlic herb ricotta “sauce” up to two days in advance. Just keep it stored in an airtight container in the refrigerator until you’re ready to assemble and bake.

What other toppings work well on a white pizza?

This recipe is a wonderful canvas for other toppings. I sometimes add sautéed spinach (be sure to squeeze out all the water!), caramelized onions, or roasted mushrooms. A sprinkle of prosciutto after baking is also a delicious, salty addition that complements the creamy base.

A Final Thought

This Garlic Herb Ricotta White Pizza is more than just a meal in our home; it’s a delicious slice of comfort and pure joy. I truly hope it becomes a favorite in your kitchen, too. If you give it a try, I’d be thrilled to hear about it in the comments below!