Creamy White Pizza Recipe – Garlicky, Cheesy, and Irresistible

Name: Creamy White Pizza Recipe – Garlicky, Cheesy, and Irresistible
Ingredients: 1 ball pizza dough (12–16 oz); 2 tbsp olive oil; 2–3 garlic cloves, minced; ½ cup ricotta (or ¾ cup béchamel sauce – see below); 1½ cups shredded mozzarella; ¼ cup grated Parmesan; ½ tsp dried oregano or thyme; Salt and pepper to taste

Author: rodrigo Stone

Published: November 5, 2025

Jump to Recipe

This White Pizza Recipe (also known as Pizza Bianca) is a deliciously rich twist on traditional tomato-based pizza. Instead of marinara, it’s topped with a creamy, garlicky white sauce and a blend of cheeses that melt into gooey perfection with every bite.

It’s luxurious, yet easy to make — perfect for date nights, pizza parties, or when you’re simply craving something different. You’ll love the contrast of crispy golden crust, silky ricotta or béchamel, and bubbling mozzarella with hints of garlic, herbs, and salty Parmesan.

Whether baked on a stone, in a cast iron skillet, or on a baking sheet, this pizza will win over even the most dedicated red sauce lovers.

Ingredients Overview

Each layer of this pizza brings its own unique texture and flavor to the table:

Pizza dough: Use homemade or store-bought dough, about 12–16 oz. Let it rest at room temperature for 30 minutes to make stretching easier.

Olive oil and garlic: Brushed over the crust and used in the sauce for deep aromatic flavor.
Ricotta cheese or béchamel sauce: This acts as the “white base.” Ricotta gives a light, creamy texture; béchamel is more decadent. Both pair well with garlic and herbs.
Mozzarella cheese: Choose low-moisture shredded mozzarella for meltiness and pull. Fresh mozzarella can be used but should be patted dry.

Parmesan or Pecorino Romano: Sharp and salty, it balances the creamy base and adds complexity.
Italian herbs: A pinch of oregano or thyme complements the cheeses without overpowering them.
Salt & pepper: Key for seasoning the base and finishing the pie.

Optional Toppings:

Caramelized onions
Mushrooms
Spinach or arugula
Crumbled sausage or prosciutto
Red pepper flakes or lemon zest for brightness

Step-by-Step Instructions

1. Preheat oven & prep dough

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.

On a lightly floured surface, stretch or roll your dough into a 12-inch round. Place on a piece of parchment if using a stone, or directly on a greased baking sheet or cast iron pan.

2. Prepare the white sauce base

Option 1: Ricotta Base
In a small bowl, mix:

½ cup ricotta cheese
1 tbsp olive oil
1–2 cloves garlic, minced
Salt, pepper, and a pinch of oregano

Option 2: Garlic Béchamel
In a saucepan, melt 1 tbsp butter. Add 1 minced garlic clove and cook for 1 minute. Stir in 1 tbsp flour, whisking for 1–2 minutes. Slowly add ¾ cup milk, whisking until smooth and thickened. Season with salt, pepper, and a pinch of nutmeg. Cool slightly before using.

3. Assemble the pizza

Lightly brush the crust edge with olive oil.
Spread the ricotta or béchamel base evenly over the dough, leaving a ½-inch border.
Top with 1½ cups shredded mozzarella and ¼ cup freshly grated Parmesan.

Sprinkle with a pinch of dried oregano or thyme.

Add optional toppings if using, but keep it balanced to avoid sogginess.

4. Bake the pizza

Slide the pizza (with parchment if using) onto the hot stone or place the baking tray in the oven. Bake for 10–13 minutes, or until the crust is golden and the cheese is bubbling and lightly browned.

5. Finish and serve

Remove from the oven and let rest for 2–3 minutes. Optional garnishes: a drizzle of olive oil, red pepper flakes, or a handful of fresh arugula.

Slice and enjoy while hot.

Tips, Variations & Substitutions

Thin & crispy: Stretch the dough thinner and bake directly on a hot pizza stone or steel.

Thick crust: Use a cast iron pan or let the dough rise for 30 minutes before baking.
Add greens: Top with sautéed spinach or kale before baking or add arugula after.
Vegan version: Use plant-based ricotta, vegan mozzarella, and olive oil instead of butter.

Gluten-free: Use your favorite gluten-free pizza dough and thicken béchamel with gluten-free flour or cornstarch.
Make it spicy: Add crushed red pepper or sliced jalapeños to the cheese layer.

Serving Ideas & Occasions

This white pizza is incredibly versatile — serve it for:

Date nights or dinner parties — elegant and easy

Pizza nights — pairs well with a simple salad or roasted vegetables
Appetizers — slice into thin strips and serve with wine or cocktails
Lunches — enjoy cold or reheated the next day
Game day — top with sausage or bacon for a heartier version

Pair it with:

Arugula salad with lemon vinaigrette
Garlic roasted broccoli or asparagus
A glass of chilled Pinot Grigio or sparkling water with citrus

Nutritional & Health Notes

This white pizza can be balanced or indulgent depending on your ingredients:

Protein: Ricotta and mozzarella add good-quality protein.
Calcium: Cheese contributes to your daily calcium needs.
Fat: To lighten it up, use part-skim cheese and skip butter-based sauces.
Carbs: A moderate slice (1/6 of a pizza) has about 25–30g carbs.

Healthier tips:

Use whole wheat or cauliflower crust
Go light on cheese and heavy on veggies
Use skim ricotta or Greek yogurt in the base

FAQs

Q1: Can I make white pizza without ricotta?
Yes! Use béchamel or even a garlic olive oil base. For a lighter version, mix Greek yogurt with garlic and herbs.

Q2: What cheese is best for white pizza?
Mozzarella for meltiness, Parmesan for sharpness, and ricotta or béchamel for the creamy base. Fontina, provolone, or goat cheese are also delicious options.

Q3: Can I make this ahead of time?
Yes. Prepare the dough and sauce ahead, and assemble just before baking. The dough can be refrigerated for up to 3 days.

Q4: How do I reheat white pizza?
Reheat slices in a 375°F oven for 6–8 minutes, or in a skillet on medium heat until the crust crisps back up.

Q5: Is white pizza vegetarian?
This recipe is vegetarian as long as the cheese is free of animal rennet. Add vegetables or meatless toppings for variety.

Q6: Can I freeze white pizza?
You can freeze fully baked slices. Wrap tightly and reheat in the oven at 375°F until hot.

Q7: What herbs go best with white pizza?
Oregano, thyme, basil, and rosemary all work well. Add fresh herbs after baking for a burst of brightness.