White Pizza Recipe with Ricotta and Garlic

Make this homemade White Pizza, also known as Pizza Bianca, with an easy pizza dough recipe and you may not want to order takeout again. It is simple, flavorful, and easy to customize with the toppings you love most. Once you learn how approachable homemade pizza can be, it becomes a fun meal to make for weeknight dinners, weekends, or family pizza night.

I was never a huge pizza fan until I started making pizza at home. The difference is that homemade pizza lets you control everything, from the crust to the cheese to the toppings. This white pizza recipe is made without a red sauce and is layered with olive oil, garlic, mozzarella, fresh vegetables, pancetta, and parmesan cheese. The result is a crisp, cheesy, savory pizza with plenty of fresh flavor.

The pizza dough recipe makes enough for two 12-inch thin crust pizzas. That makes it perfect if you want to prepare one white pizza with your favorite toppings and another pizza for someone else. For example, one person may love mushrooms and olives, while another may prefer spinach, tomatoes, and green onions. Homemade pizza is also a great way to let kids choose their own toppings and help in the kitchen. Keep the topping amounts balanced so the crust bakes properly and the cheese melts evenly.

Ingredients

These are the ingredients used for this white pizza recipe. You can adjust the toppings to suit your taste, but try not to overload the pizza. Too many toppings can make the crust take longer to bake and may keep it from getting crisp.

• 1/2 of an easy pizza dough recipe, or 1 store-bought pizza dough
• 2 teaspoons olive oil, preferably garlic-flavored olive oil
• 1/2 teaspoon minced garlic from a jar
• 1/4 teaspoon crushed red pepper
• 1 (8-ounce) bar mozzarella cheese, shredded
• 2 cups fresh spinach, stems removed and roughly chopped
• 1/3 cup diced green pepper
• 1/3 cup diced green onions, both white and green parts, about two onions
• 1 cup small grape tomatoes, sliced in half, about 12 to 13 tomatoes
• 1 (4-ounce) package slow roasted diced pancetta, or another meat of your choice
• 1 cup freshly grated or shredded parmesan cheese
• Salt or pepper, optional
• Cornmeal, optional, if using a pizza stone

Pizza Dough

You can make the pizza dough the same day, prepare it the day before, or make it in advance and freeze it. The dough used for this recipe makes two thin crust pizzas, each about 12 inches wide. If you only need one pizza, use half of the dough and save the rest for another meal.

This crust bakes up thin and slightly crispy. If you prefer a chewier homemade pizza crust, bread flour can be used instead of all-purpose flour. Whether you use homemade dough or store-bought dough, let it rest if it keeps springing back while you shape it. Resting gives the dough time to relax, which makes it much easier to stretch.

Instructions

1. Prepare the pizza dough through step #9 of the pizza dough recipe.
2. Preheat the oven to 475 degrees.
3. Shape the dough into a large 12-inch circle, then transfer it to a pizza pan. If using a pizza stone, sprinkle the stone with cornmeal to help prevent sticking.
4. In a small bowl, stir together the olive oil and minced garlic. Brush the mixture evenly over the pizza crust.
5. Add the toppings: Sprinkle the mozzarella cheese over the crust first. Add the spinach, green pepper, green onions, grape tomatoes, and pancetta. Finish with the parmesan cheese. Add a small amount of salt or pepper if desired, but remember that pancetta can be salty.
6. Bake the pizza for about 15 minutes, or until the crust is golden brown and the cheeses are fully melted.
7. Let the pizza cool for 7 to 8 minutes before slicing. This gives the cheese time to set slightly and makes cleaner slices. Wrap and refrigerate leftovers for up to 4 days.

Pro Tips for This White Pizza Recipe

• Mozzarella cheese: For the best texture, buy a block of mozzarella and shred it yourself. Pre-shredded cheese often has a coating that can affect how smoothly it melts.
• Parmesan cheese: Use fresh parmesan cheese instead of canned parmesan for better flavor and texture.
• If you are baking the pizza directly on a pizza stone, sprinkle the stone with cornmeal to help keep the crust from sticking.
• A helpful method is to place the pizza on a pizza pan, then place the pan on top of a preheated pizza stone in the oven. This helps the crust bake evenly and keeps it from sticking to the pan.
• This pizza dough makes a thin, slightly crispy crust. For a chewier crust, use bread flour instead of all-purpose flour.
• Dough tip: If you are new to stretching pizza dough, begin by pressing it gently into a small circle with your fingers. Pick it up and let it hang over two knuckles, rotating it slowly so gravity helps stretch it. You can also hold the top edge and rotate it every few seconds. If the dough springs back instead of stretching, set it on the work surface and let it rest for 10 minutes before trying again.
• A rolling pin can also help shape the dough, especially if you prefer a more even circle.
• Make sure the oven is fully preheated before baking. If using a pizza stone, preheat the stone in the oven as well. A hot oven and hot stone help create a crispier crust.
• Let the pizza rest before slicing. Cutting too soon can cause the melted cheese and toppings to slide.
• Use a moderate amount of toppings. A heavy layer of toppings can slow the baking time and may cause the crust to overbake before the cheese and vegetables are ready.

Can I Freeze This Pizza?

Yes, this white pizza can be frozen after baking. Wrap each slice individually in plastic wrap, then place the wrapped slices in a large freezer bag. Thaw the slices in the refrigerator before reheating. Reheat the pizza covered in the microwave or warm it in the oven until heated through.

If you make this recipe, please rate it and leave a comment about how you liked it. Homemade white pizza is easy to personalize, so feel free to share your favorite topping combination.