White Pizza Recipe (Pizza Bianca)
We're sharing our easy step-by-step instructions and top tips to make restaurant-quality white pizza with the most perfectly rich, creamy and garlicky white sauce in 30 minutes or less!
Servings: 8 slices
Calories: 285kcal
Ingredients
For the Pizza Dough -
- 1 pound fresh pizza dough store-bought or homemade
- 1 tablespoon cornmeal
For the White Pizza Sauce –
- ½ cup whole milk ricotta cheese
- 1 clove garlic minced
- ½ teaspoon dried oregano
- Salt and pepper
Pizza Toppings -
- 8 ounce fresh mozzarella ball
- ¼ cup fresh basil leaves
- ¼ cup grated pecorino romano or parmesan cheese
- 1 tablespoon olive oil
- ¼ - ½ teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat the oven to 450°F. Set out a large flat baking sheet or a round pizza pan. Sprinkle cornmeal evenly over the pan, to ensure the pizza crust slides off easily.
- To form the pizza crust, flatten the dough ball between your hands. Then pinch around the edges in a circular motion, allowing the weight of the dough to hang down below your hands. Continue to pinch and turn the dough as it hangs down and stretches into a larger and larger circular crust. Be gentle and keep rotating the dough, so you don't poke holes through the crust.
- Once the crust reaches approximately 15 to 16 inch circle, gently lay it on the baking sheet.
- Set out a small bowl for the white pizza sauce. Combine the ricotta cheese, minced garlic, oregano, ½ teaspoon of salt, and ½ teaspoon of ground black pepper. Mix well and taste. If needed, add additional salt and pepper.
- Gently spread the white pizza sauce over the pizza crust, leaving about a half-inch rim around the edges. Note: The pizza crust will shrink a little as it sets on the baking sheet. Re-stretched the crust back out into a 14 inch circle, as needed.
- Now tear the mozzarella ball into large shreds and lay the mozzarella cheese over the surface of the pizza crust. Sprinkle the top with fresh basil leaves and grated Pecorino Romano cheese. Drizzle the top with olive oil, then sprinkle with crushed red pepper if desired.
- Stretch the crust if needed, and place the pizza in the oven on the lowest rack. Bake for 12 to 15 minutes, until the edges are crispy and golden-brown.
- Remove the pizza from the oven and allow it to rest for 2 to 3 minutes. Then cut and serve!
Video
Notes
Store leftover slices of pizza Bianca in an airtight container and keep in the fridge for up to 3 days.
We suggest reheating slices in the air fryer for a perfectly crisp leftover pizza in under 5 minutes.
Nutrition
Serving: 1slice | Calories: 285kcal | Carbohydrates: 29g | Protein: 14g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 639mg | Potassium: 51mg | Fiber: 1g | Sugar: 4g | Vitamin A: 334IU | Vitamin C: 0.3mg | Calcium: 213mg | Iron: 2mg