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A close-up of a white pizza slice being lifted, revealing strings of melted, gooey cheese, a golden crust, and sprinkled herbs.
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
Cook Time 15 minutes
Total Time 30 minutes
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.