Recipe

Crispy White Pizza

Garlicky ricotta base, bubbling mozzarella, and a crackly crust you can hear across the kitchen.

By Matt Campbell

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4.8

A freshly baked white pizza with a golden blistered crust, creamy ricotta swirls, melted mozzarella, and scattered basil on a pizza stone

White pizza is what happens when you want pizza night comfort but also want the toppings to actually taste like something. No red sauce to bulldoze everything. Just a creamy, garlicky ricotta base, mozzarella doing its melty thing, and a little shower of lemony brightness at the end that makes you pause mid-bite like, yep, that’s the move.

This version is built for real life. Use store-bought dough if you want. Use a sheet pan if that is what you have. The goal is crisp edges, cozy center, and flavor that shows up without a ton of drama.

Ricotta, shredded mozzarella, grated Parmesan, garlic, olive oil, lemon, and basil arranged on a light kitchen counter with a wooden spoon

Why It Works

Creamy but not heavy: Ricotta gets loosened with olive oil and brightened with lemon zest so it stays light on the palate.
Big flavor, simple ingredients: Garlic, Parmesan, and a pinch of red pepper flakes do most of the work.
Crisp crust without fancy gear: A hot oven and a preheated pan or stone get you that crackly bottom.
Flexible toppings: Keep it classic, or add spinach, mushrooms, or prosciutto without messing up the balance.

Pairs Well With

Storage Tips

Refrigerate: Let slices cool until no longer steaming (about 20 to 30 minutes), then store in an airtight container for up to 3 days. If you can, layer parchment between slices so the crust does not go soft and sticky. Refrigerate within 2 hours.

Reheat for crisp: Warm slices in a 400°F oven for 6 to 8 minutes directly on the rack or on a preheated sheet pan, until hot throughout. For fastest crisping, use a skillet over medium heat for 3 to 5 minutes, then cover for 1 minute to re-melt the cheese. For food-safety peace of mind, aim for 165°F in the center.

Freeze: Wrap individual slices in foil, then place in a freezer bag for up to 2 months for best quality. Reheat from frozen at 400°F for 12 to 15 minutes, or until hot throughout.

Two slices of white pizza reheating on a parchment-lined sheet pan in a home oven with the cheese bubbling

Common Questions

What is white pizza?

White pizza is pizza made without tomato sauce. Instead, it usually has a base like ricotta, olive oil and garlic, béchamel, or a simple cheese blend. It is rich, but when you add lemon zest or herbs, it tastes surprisingly bright.

Do I have to use ricotta?

No. Ricotta is classic, but you can swap in cottage cheese that has been blended smooth, or use a thin layer of mascarpone mixed with a splash of milk and salt. If you go super rich, add more lemon or a handful of herbs to keep it balanced.

How do I keep white pizza from getting soggy?

Three things: preheat your pan or stone, keep the ricotta layer thin, and avoid watery toppings unless you cook them first. If your ricotta looks wet, spoon it into a fine-mesh strainer for 10 minutes before mixing.

For toppings: cook mushrooms until their moisture evaporates and they start to brown. For spinach, wilt it, then squeeze it very dry. Let everything cool before it goes on the pizza.

Can I make it on a sheet pan?

Absolutely. A sheet pan is a weeknight hero, but size matters. One pound of dough is perfect for a quarter-sheet pan (about 9x13) or for stretching into a large rustic rectangle that does not need to reach the edges of a half-sheet pan. If you want a full 18x13 half-sheet pizza with edge-to-edge crust, plan on 1.5 to 2 pounds of dough.

Oil the pan well and bake on the lowest rack so the bottom gets serious heat.

What cheeses work best?

Mozzarella for melt, Parmesan for salty punch. If you want extra pull, use part-skim low moisture mozzarella. If you want a little tang, add a bit of fontina or provolone.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Oven
Pizza stone or steel (optional, but great) or a sturdy sheet pan
Mixing bowl
Microplane or fine grater (for garlic and lemon zest)
Bench scraper or spatula
Pizza cutter or chef’s knife

I started making white pizza when I realized my weeknight brain wants two things at once: comfort and novelty. Red sauce is amazing, but it is also loud. White pizza is the quieter friend that still knows how to throw a party. The first time I finished one with lemon zest and a little olive oil, I ate a slice standing at the counter, immediately went back for a second, and then spent the rest of the night telling people, “No, trust me, it needs the lemon.”