Best Pizza Bianca Recipe – Cheesy, Garlicky & No Tomato Needed

Pizza Bianca, or “white pizza,” is a rustic Italian favorite that skips the tomato sauce and instead highlights rich cheeses, garlic, olive oil, and aromatic herbs. With a golden, crispy crust and layers of creamy, melty cheese, this is the ultimate pizza for garlic bread lovers and cheese fanatics alike.

Meaning “white pizza” in Italian, Pizza Bianca originated in Rome and evolved into many regional versions — from ultra-simple olive oil flatbreads to luxurious pies with ricotta, mozzarella, and parmesan. This version strikes the perfect balance: soft and chewy in the center, crisp on the edges, and layered with savory garlic-infused olive oil and gooey cheeses.

Ingredients Overview

Pizza Dough

• Use homemade or store-bought dough — about 1 lb for a 12–14 inch pizza.

• Let the dough come to room temperature before stretching for best elasticity.

• For a rustic crust, use bread flour or 00 flour in homemade versions.

Olive Oil & Garlic

• A garlic olive oil base replaces traditional tomato sauce.

• Use extra virgin olive oil and fresh garlic, gently heated to infuse flavor.

• Brush generously over the crust to enhance crispiness and richness.

Cheeses

• Fresh mozzarella: Melts into creamy pools

• Ricotta: Adds creaminess and a soft texture

• Parmesan or Pecorino: For salty, nutty depth

• Optional: Fontina, asiago, or goat cheese for flavor twists

Herbs & Seasonings

• Fresh rosemary or thyme: Aromatic and earthy

• Cracked black pepper, red pepper flakes, and a pinch of sea salt elevate the flavor

• Lemon zest or a splash of truffle oil adds a gourmet touch

Optional Toppings

• Caramelized onions, prosciutto, or arugula

• Mushrooms, figs, or honey drizzle for a sweet-savory spin

• Or keep it classic and minimalist with cheese and herbs only

Step-by-Step Instructions

1. Prepare the Dough

• Preheat oven to 500°F (260°C) or as high as it will go.

• If using a pizza stone, place it in the oven while preheating.

• On a floured surface, stretch or roll the dough into a 12–14 inch circle.

• Transfer to a parchment-lined pizza peel or baking sheet.

2. Make the Garlic Oil

• In a small pan, heat:

  • ¼ cup olive oil

  • 3–4 cloves garlic, minced or thinly sliced

• Warm over low heat for 2–3 minutes, just until fragrant — don’t let the garlic brown.

• Remove from heat and let infuse while assembling the pizza.

3. Assemble the Pizza

• Brush the stretched dough generously with the garlic oil.

• Spoon dollops of ½ cup ricotta over the surface.

• Add torn pieces of 6 oz fresh mozzarella evenly.

• Sprinkle with ¼ cup grated Parmesan, black pepper, red pepper flakes, and herbs.

4. Bake

• Carefully transfer the pizza to the hot oven (onto stone or tray).

• Bake for 10–12 minutes, or until the crust is golden and the cheese is bubbling.

• For extra crispiness, broil the top for 1–2 minutes at the end — watch closely.

5. Garnish & Serve

• Let the pizza rest for 2 minutes.

• Top with fresh herbs, arugula, or a drizzle of honey or balsamic glaze (optional).

• Slice and serve hot.

Tips, Variations & Substitutions

Tips for Success

• Preheat oven and pizza stone thoroughly for best crust texture.

• Use parchment if you don’t have a peel — makes transferring easy.

• Let ricotta drain slightly if too watery to avoid soggy spots.

Variations

• Truffle Pizza Bianca: Add truffle oil and mushrooms.

• Prosciutto Arugula: Top baked pizza with fresh arugula and sliced prosciutto.

• Sweet-savory: Add fig jam or honey with goat cheese.

• Cheesy overload: Add fontina, provolone, or gorgonzola for depth.

Substitutions

• Dairy-free: Use vegan mozzarella and almond-based ricotta.

• Gluten-free: Use a gluten-free crust or cauliflower base.

• Low-fat: Use part-skim ricotta and mozzarella.

Serving Ideas & Occasions

Perfect for:

• Appetizers or party platters

• Meatless Monday dinners

• Wine nights — pairs beautifully with white wines like Pinot Grigio or Chardonnay

• Elegant pizza nights with a fresh salad on the side

Serve with:

• Lemon-dressed arugula salad

• Roasted garlic broccoli or asparagus

• Chilled white wine or sparkling water with citrus

Nutritional & Health Notes

Pizza Bianca is:

• Vegetarian-friendly and easy to make gluten-free

• Rich in calcium and protein from the cheese

• Naturally lower in acidity (no tomato sauce)

Estimated per slice (1 of 8):

• Calories: ~280

• Protein: 11g

• Carbs: 26g

• Fat: 14g

• Calcium: ~20% RDA

• Sodium: moderate, adjust salt and cheese as needed

To lighten:

• Use whole wheat dough

• Reduce cheese amounts slightly

• Add fresh greens on top

FAQs

Q1: What is Pizza Bianca?

Pizza Bianca means “white pizza” — it skips tomato sauce and is typically topped with cheese, garlic oil, and herbs.

Q2: Can I make this with pre-made dough?

Absolutely — store-bought pizza dough works well. Just let it come to room temperature before stretching.

Q3: How do I make it extra crispy?

Use a preheated pizza stone or steel, and bake on the lowest oven rack for direct heat to the crust.

Q4: What cheeses work best?

Fresh mozzarella, ricotta, and Parmesan are classic. Add fontina, goat cheese, or asiago for extra flavor.

Q5: Can I make it ahead?

You can prep the garlic oil and stretch the dough ahead. Bake fresh for best results.

Q6: Is Pizza Bianca vegetarian?

Yes — as long as the cheese used is vegetarian (check rennet source if strict). No meat or animal products are required.

Q7: Can I grill this pizza?

Yes — grill over medium-high heat for 5–6 minutes per side. Use a pizza stone or grill-safe tray to avoid burning the bottom.

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