Name: White Pizza (Pizza Bianca)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 whole Dough for one large pizza; 2 tablespoon olive oil; 3 cloves garlic (minced); 8 oz fresh mozzarella (sliced very thinly); 1/3 cup ricotta cheese; 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper; 1/8 teaspoon dried oregano; 1/8 teaspoon dried thyme; 1/3 cup Pecorino Romano or parmesan cheese (freshly grated); 2 cups baby arugula greens; lemon juice; 1 pinch salt and pepper

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This classic White Pizza (Pizza Bianca) delivers pure comfort in just 25 minutes, without the traditional tomato sauce. Each slice combines melted cheeses and aromatic herbs on a perfectly crispy crust, creating a sophisticated Italian favorite.

With only 152 calories per serving, it’s a lighter take on traditional pizza that doesn’t compromise on flavor. Whether you’re hosting a casual dinner party or enjoying a quiet night in, this quick and elegant recipe brings restaurant-quality pizza straight to your table.

Fresh Italian White Pizza Ingredients

Pizza Dough: Enough for one large pizza base
Olive Oil: 2 tablespoons for brushing the base
Fresh Garlic: 3 cloves, finely minced for optimal flavor
Fresh Mozzarella: 8 oz ball, sliced very thinly for even melting
Ricotta Cheese: 1/3 cup for creamy texture
Seasonings: 1/2 tsp kosher salt, 1/4 tsp black pepper
Dried Herbs: 1/8 tsp each of oregano and thyme
Pecorino Romano: 1/3 cup, freshly grated
Optional Topping: 2 cups baby arugula, fresh lemon juice, pinch of salt and pepper

Step-by-Step Instructions

Dough Preparation: Stretch pizza dough to desired size and pre-bake at 425°F for 5 minutes
Base Flavoring: Brush with olive oil and minced garlic evenly
Cheese Mixture: Combine ricotta, salt, pepper, and herbs, then spread thinly
Layering: Add mozzarella slices and half the pecorino cheese
Final Bake: Cook at 425°F for 10-15 minutes until cheese becomes golden and bubbly
Finishing: Top with remaining pecorino and optional red pepper flakes
Optional Arugula Topping: Toss arugula with lemon juice, salt, and pepper just before serving

Cooking Techniques

Getting that perfect pizza crust starts with the pre-bake step! This quick 5-minute pre-bake helps create a slightly crispy base that won’t get soggy under all that amazing cheese.

When you’re stretching the dough, don’t worry if it’s not perfectly round – rustic shapes add character to your homemade pizza. For the best garlic flavor, spread it evenly after the pre-bake when the crust is still warm.

Cheese Tips

The magic of white pizza comes from its three-cheese blend! Fresh mozzarella should be sliced super thin – pop it in the freezer for 10 minutes to make it easier to slice. When spreading the ricotta mixture, use the back of a spoon to create a thin, even layer.

The pecorino adds a lovely salty kick, but don’t add it all at once – saving some for the end gives you those perfect little pops of flavor in every bite.

Serving Suggestions

White pizza is best served right away while the cheese is still hot and stretchy! If you’re adding the arugula topping (which I totally recommend), wait until just before serving to add it – this keeps the greens fresh and crisp.

Cut your pizza into 8 slices and pair it with a light red wine like Chianti or a crisp white wine like Pinot Grigio. A simple side salad with cherry tomatoes makes this meal complete!

Storage Tips

You can keep leftover white pizza in the fridge for up to 3 days. Store your slices in an airtight container with wax paper between layers to prevent sticking.

To reheat, pop it in a 350°F oven for 5-7 minutes – this brings back that lovely crispy crust better than the microwave. If you’re planning to add arugula, store it separately and add it after reheating.