Glorious White Pizza Recipe with Ricotta in 27 min

If you’re tired of the same old marinara sauce dripping off your pizza crust, then you need to try my White Pizza Recipe with Ricotta (Pizza Bianca) right now! This version is pure, creamy Italian comfort, and frankly, it’s what I make when I want something unbelievably satisfying without fuss. Hello, I’m Anna Kowalska, and here I share tried-and-true homemade recipes that you and your family will absolutely love. Everything I put on this site is made with heart and flavor, because I believe the best meals happen when you aren’t stressing in the kitchen.

This Pizza Bianca ditches the tomato entirely, focusing instead on a luxurious bed of ricotta cheese mingling with sharp Italian cheeses. It’s incredibly quick—seriously, you can have this hot and ready in under 30 minutes. Trust me, once you taste how bright and savory this cheese-forward pizza is, you might never go back to red sauce again!

Why You’ll Love This White Pizza Recipe with Ricotta (Pizza Bianca)

I know you’re busy, so I always test my recipes to make sure they deliver maximum flavor for minimum effort. This Pizza Bianca is one of my absolute favorites because it just *works* every single time. It’s rich, it’s fast, and it tastes like you spent hours making it! You’re going to want to bookmark this one.

• It requires almost no complicated prep—just stretching the dough and sprinkling things on top!
• The texture is divine: a perfectly crisp crust topped with creamy, melted Italian cheeses.
• It offers a wonderful, savory alternative to traditional tomato sauce pizzas.
• Total time from start to finish is incredibly fast—less than 30 minutes!

Quick Preparation and Baking Time

Seriously, folks, this is a weeknight champion. The recipe clocks in at only 27 minutes total time, and that includes preheating the oven! You get that satisfying homemade pizza experience without waiting around forever for things to proof or simmer. We pre-bake the crust for just five minutes, which is the secret to keeping that base from getting soggy once the cheeses go on. It’s quick, it’s easy, and it’s done before the delivery driver even leaves the shop down the street.

Creamy, Savory Flavor Profile

When I first made this, I thought, “Is cheese alone enough?” Oh, was I wrong! The ricotta base is so much silkier than a regular sauce. It’s brightened up beautifully by the fresh garlic and salt, and then you get that wonderful, salty melt from the mixture of mozzarella and provolone. It lets the flavor of the quality cheeses really shine through. It’s sophisticated comfort food, no heavy tomato needed.

Essential Equipment for Your White Pizza Recipe with Ricotta (Pizza Bianca)

You don’t need a fancy wood-fired oven for this Pizza Bianca to taste incredible, but you do need to set yourself up for success! Having the right surface makes all the difference in getting that crisp, golden crust we are aiming for. Don’t skip the preheating step for your baking surface, or the dough might stick!

Tools for Dough Handling and Baking

For this homemade pizza, you’ll want a few simple things ready to go before you start stretching that dough:

• A sturdy bowl for mixing your cheeses if you prefer to combine them beforehand (though I just dollop them on).
• A rolling pin, though I prefer stretching by hand if the dough is cooperative!
• A pizza stone or a heavy-duty baking pan—this is crucial for that beautiful bottom crust.
• A pastry brush to make sure that olive oil gets spread evenly across the surface.

Gathering Ingredients for White Pizza Recipe with Ricotta (Pizza Bianca)

Putting together this White Pizza Recipe with Ricotta (Pizza Bianca) is straightforward, but paying attention to the details of your ingredients makes it taste like it came straight from a tiny Italian bakery. Since we aren’t hiding anything under a thick layer of tomato sauce, the quality of your cheese and the freshness of your garlic really matter here. Make sure your dough has had time to come up to room temperature; cold dough fights you every time when you try to stretch it!

Ingredient Clarity and Preparation Notes

The most important prep work involves the aromatics and the dough. You absolutely must mince your garlic finely—we want the flavor infused throughout the oil, not big chunks that burn during the pre-bake. Also, letting that pizza dough sit out for at least half an hour is non-negotiable for easy handling. Remember that the ricotta should be whole milk for the best creamy texture; low-fat versions can sometimes weep too much water when baked.

Ingredient Table

Here is exactly what you need for this savory Pizza Bianca:

Ingredient	Quantity
Pizza dough, room temperature	1 pound
Extra virgin olive oil (for brushing)	2 Tablespoons (plus extra for finishing)
Garlic, minced	3-4 cloves
Kosher salt	½ teaspoon
Black pepper	¼ teaspoon
Whole milk ricotta cheese	8 ounces
Fresh mozzarella, ripped in small pieces	3-4 ounces
Provolone cheese, freshly shredded	2-3 ounces
Chopped fresh basil or parsley (optional)	For serving

Step-by-Step Instructions for Perfect Pizza Bianca

Okay, now for the fun part! Making this pizza is so much more satisfying than calling in an order. The key here is speed and getting the base just right before we load it up with all that incredible cheese. Follow these steps exactly, and you’ll have an Italian masterpiece on your table in no time. Don’t rush the pre-bake, though—that’s what keeps the center from turning into a soggy mess!

Preparing the Oven and Crust Base

First things first: crank that oven up high! We need 450°F. While it’s heating up, get your baking surface ready. If you’re using a pizza stone, sprinkle it lightly with cornmeal—this acts like tiny ball bearings to help the dough slide right off later. If you’re using a regular pan, just give it a very light dusting. Now, take your room-temperature dough and gently stretch it out until you have a nice 12-inch circle. Remember, if the dough fights you, let it rest for five minutes and try again. Place that stretched dough right onto your prepared stone or pan.

Building the White Pizza Recipe with Ricotta (Pizza Bianca) Layers

This is where we start building that incredible flavor foundation for our White Pizza Recipe with Ricotta (Pizza Bianca). Take your two tablespoons of olive oil and drizzle it all over the dough. Use a pastry brush to gently push that oil right to the edges so the crust gets golden and crisp. Next, scatter your minced garlic evenly across the oiled surface. Then, sprinkle on the salt and pepper. Now, here’s a pro move: we pre-bake this crust for exactly five minutes on the middle rack. This dries the surface out so it can handle the wet cheese later without collapsing!

Final Toppings and Baking Technique

Once the crust is puffed and looks dry on top, pull it out carefully. Now, take your whole milk ricotta and drop small dollops all over the surface. Don’t spread it like butter; just place little mounds, leaving some space between them. Tuck those ripped pieces of fresh mozzarella in between the ricotta spots. Finally, shower the whole thing with your shredded provolone. Slide it back into that hot oven for another 7 to 10 minutes. Keep an eye on it! If the cheese looks melted but not quite browned the way you like it, switch the oven to the broiler for just a minute—but watch it like a hawk, because cheese burns fast under there!

Finishing and Resting Your Pizza

When the crust is golden brown and the cheese is bubbly and just starting to get those beautiful browned spots, pull the pizza out. Resist the urge to cut it immediately! Drizzle just a little bit more of that great extra virgin olive oil over the hot surface. This adds shine and flavor. Let the pizza rest right there on the pan or stone for a full five minutes. This resting time lets the cheese set up so it doesn’t slide right off when you slice it. After five minutes, sprinkle on your fresh basil or parsley if you’re using it, slice it up, and enjoy the best homemade cheese pizza you’ve ever made!

Tips for Success with Your White Pizza Recipe with Ricotta (Pizza Bianca)

Even though this White Pizza Recipe with Ricotta (Pizza Bianca) is incredibly simple, a few little tricks can take it from great to absolutely unforgettable. I’ve learned over the years that sometimes the simplest recipes benefit the most from paying attention to the details. Don’t be afraid to tweak it slightly to make it your own, but always respect the importance of that pre-bake!

Ingredient Swaps and Additions

If you want to explore different cheese profiles, you have so many great options! I love swapping out some of the provolone for Fontina because it gets wonderfully gooey, or adding a sharp sprinkle of Parmesan or Pecorino Romano right at the end for a salty bite. If you want to make it heartier, try adding sautéed mushrooms or wilted spinach before the final bake. If you wait until after baking, cooked chicken or some fresh, peppery arugula piled on top adds a nice contrast to all that rich cheese.

Preparing Ahead: Make-Ahead Storage for White Pizza Recipe with Ricotta (Pizza Bianca)

This is such a lifesaver for busy nights! You can actually pre-bake the crust and add all the cheeses—making a fully assembled White Pizza Recipe with Ricotta (Pizza Bianca)—up to a day ahead of time. Wrap it tightly and keep it in the fridge. When you’re ready to bake, just pull it out and let it sit on the counter for about 30 to 60 minutes to warm up slightly. This prevents the cold dough from needing extra time in the oven, which can sometimes dry out the cheese layer.

Frequently Asked Questions About Pizza Bianca

I get so many questions about this recipe because people are usually shocked by how easy it is to get this amazing flavor! Since this Pizza Bianca is so different from a standard tomato pizza, folks always want to check the rules. Here are some common things I hear from readers who are making their first homemade pizza using ricotta.

Can I make this White Pizza Recipe with Ricotta (Pizza Bianca) ahead of time?

Yes, you absolutely can! This is a fantastic time-saver. You can assemble the entire pizza—dough, oil, garlic, and all the cheeses—wrap it up tight, and store it in the refrigerator for up to 24 hours. When you’re ready to bake your ricotta pizza, make sure you let it sit on the counter for at least 30 minutes to an hour first. This brings the dough closer to room temperature so it cooks evenly and quickly, just like when you bake it fresh.

What are the best cheeses to use besides mozzarella and provolone?

The combination of mozzarella for melt and provolone for a little tang is perfect, but feel free to experiment! If you want something sharper, add a sprinkle of good quality Parmesan or Pecorino Romano right before it goes into the oven. Fontina is another favorite of mine for a really smooth, stretchy texture. You could even try a little bit of creamy Fontina mixed with some sharper Asiago for a complex flavor profile in your Italian cheese pizza.

Storing and Reheating Leftover White Pizza Recipe with Ricotta (Pizza Bianca)

Don’t you hate it when leftover pizza gets sad and rubbery? Luckily, this White Pizza Recipe with Ricotta (Pizza Bianca) reheats surprisingly well because of that olive oil base. You can keep any leftovers sealed up tight in an airtight container for about three to five days in the refrigerator. When you’re ready for a second meal, I highly recommend using the oven or even an air fryer if you have one—the microwave tends to make the crust a little too soft for my liking.

Storage Table

Here’s a quick guide for making sure your leftover Pizza Bianca tastes great:

Storage Duration	Best Reheating Method
3-5 days	Oven or Air Fryer
Short-term (Up to 2 hours)	Room Temperature (Covered)

Sharing Your Homemade White Pizza Recipe with Ricotta (Pizza Bianca)

I truly hope this White Pizza Recipe with Ricotta (Pizza Bianca) brings as much joy to your table as it does mine! When you make this creamy, cheesy delight, let me know how it turns out. Please take a moment to leave a star rating below and share any changes you made in the comments. I love hearing about your successes! If you are looking for other quick dinner ideas, check out my quick easy recipes collection.

Nutritional Data Disclaimer for White Pizza Recipe with Ricotta (Pizza Bianca)

Just a quick note, folks! The nutritional information provided here for this White Pizza Recipe with Ricotta (Pizza Bianca) is an estimate only. Since we all use slightly different brands of dough or varying amounts of olive oil, your actual values might shift a bit. Use these numbers as a general guide! For more information on general food safety guidelines, you can check out resources from the U.S. Food and Drug Administration. Also, understanding the proper handling of dairy products like ricotta is important; you can find general guidance on food safety from the CDC.

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