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The Ultimate Creamy Garlic Ricotta White Pizza (No Red Sauce)

Close-up of a thick slice of white pizza showing a fluffy crust and creamy, browned cheese topping.

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Make restaurant-quality white pizza at home using this easy recipe. This pizza features a crispy crust topped with a rich, creamy blend of ricotta, mozzarella, and Parmesan cheese, seasoned with fresh garlic.

Ingredients

Scale
  • 1 pre-made pizza dough ball (about 14 oz)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 cup whole milk ricotta cheese
  • 1/2 cup shredded low-moisture mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven and pizza stone or baking sheet to 475 degrees Fahrenheit (245 degrees Celsius). If using a stone, place it in the oven while preheating.
  2. Prepare the white sauce base: In a small bowl, combine the ricotta cheese, minced garlic, salt, and pepper. Mix until smooth.
  3. Stretch or roll out your pizza dough to your desired thickness, about 12 to 14 inches in diameter. Place the dough on a lightly floured pizza peel or parchment-lined baking sheet.
  4. Brush the entire surface of the dough lightly with olive oil.
  5. Spread the ricotta-garlic mixture evenly over the dough, leaving a small border for the crust.
  6. Sprinkle the mozzarella cheese and Parmesan cheese over the ricotta base.
  7. Carefully transfer the pizza onto the preheated stone or baking sheet in the oven.
  8. Bake for 10 to 14 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  9. Remove the pizza from the oven. Sprinkle with fresh chopped parsley before slicing and serving immediately.

Notes

  • For an extra crispy crust, bake the dough plain for 3 minutes before adding the toppings.
  • If you prefer a thinner sauce, mix 1 tablespoon of heavy cream into the ricotta mixture.
  • This recipe works well with store-bought pizza dough for a quick weeknight dinner.

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