This Pizza Bianca (white pizza) recipe features a crispy Neapolitan-style crust topped with garlic olive oil, creamy ricotta, fresh mozzarella, and grated Parmesan cheese. Made without tomato sauce, this authentic Italian white pizza highlights rich, cheesy flavors and a perfectly blistered crust baked at high heat on a pizza stone or steel.

Ideal for homemade pizza night, this easy white pizza recipe uses simple ingredients and bakes in under 10 minutes. Whether you’re searching for a classic Pizza Bianca recipe, a no-sauce pizza option, or a gourmet mozzarella and ricotta pizza, this version delivers restaurant-quality results with minimal effort. Perfect as a main dish, appetizer, or Italian-inspired dinner.

Table of Contents

Ingredients

1 ball Neapolitan pizza dough
1 tablespoon extra virgin olive oil, plus more for finishing
1 garlic clove, finely minced
½ cup low-moisture mozzarella, shredded
¼ cup fresh mozzarella, torn into small pieces
¼ cup whole milk ricotta
2 tablespoons freshly grated Parmesan cheese
Kosher salt and freshly cracked black pepper, to taste
Optional: crushed red pepper flakes, fresh basil, or oregano

Instructions

Preheat the oven.
Place a pizza stone or pizza steel in the oven and preheat to its highest temperature (ideally 500°F or higher) for at least 45 minutes to ensure a crisp crust.
Prepare the garlic oil.
In a small bowl, combine the olive oil and minced garlic. Set aside to infuse while you shape the dough.
Shape the dough.
On a lightly floured surface, gently stretch or press the dough into a 10–12 inch round, being careful not to deflate the edges.
Assemble the pizza.
Transfer the dough to a lightly floured pizza peel. Brush the surface evenly with the garlic oil, leaving a small border around the edges for the crust.
Sprinkle the shredded mozzarella evenly over the base, followed by the torn fresh mozzarella. Add the grated Parmesan, then spoon small dollops of ricotta across the top. Season lightly with salt and black pepper.
Bake.
Slide the pizza onto the preheated stone or steel. Turn on the broiler to help brown the top. Bake for 7–8 minutes, or until the crust is puffed and blistered, the edges are golden, and the cheese is bubbling. Rotate once or twice for even cooking if needed.
Finish and serve.
Remove from the oven, drizzle with a little extra olive oil, and garnish with fresh basil, oregano, or red pepper flakes if desired. Slice and serve immediately.

Tips

Preheating the stone or steel thoroughly is essential for a crisp, airy crust.
Use low-moisture mozzarella as the base to prevent excess liquid on the pizza.
Keep the ricotta in small dollops to avoid weighing down the center.
If the bottom browns too quickly, move the pizza to a slightly higher rack.

Variations and Substitutions

Add greens: Top with fresh arugula after baking for a peppery finish.
Swap cheeses: Try fontina, provolone, or pecorino for a different flavor profile.
Protein option: Add cooked Italian sausage or thin slices of prosciutto.
Herb twist: Replace basil with fresh thyme or rosemary for a more rustic taste.
No ricotta: Use mascarpone or a light spread of cream cheese instead.

FAQs

What is Pizza Bianca?
Pizza Bianca, or white pizza, is made without tomato sauce and features olive oil, cheese, and simple seasonings as the base.

Can I make this without a pizza stone?
Yes, bake on a preheated baking sheet turned upside down, though the crust may be slightly less crisp.

How do I prevent a soggy center?
Avoid overloading with cheese and make sure your oven is fully preheated before baking.

Can I prepare the dough ahead of time?
Yes, refrigerate the dough for up to 24 hours and bring it to room temperature before shaping.

Serving Suggestions

Pair with a simple arugula salad dressed with lemon and olive oil.
Serve alongside roasted vegetables for a balanced meal.
Cut into small squares for an appetizer or party snack.
Accompany with sparkling water or a light white wine.

Why You’ll Love This Recipe

Crisp, blistered crust with a creamy, cheesy topping.
Simple ingredients with bold, classic Italian flavors.
Quick baking time at high heat.
Perfect as a main dish or shared appetizer.
A great alternative to traditional tomato-based pizza.