White pizza, also known as “pizza bianca,” hails from Italy and is a flavorful twist on the classic tomato-based pizza. Unlike its red counterpart, this pizza skips the marinara and instead highlights creamy cheeses, garlic, and herbs. It’s beloved for its rich, indulgent flavor, crisp crust, and melt-in-your-mouth texture.
This pizza is especially popular among garlic lovers and cheese enthusiasts who crave something a bit different. Whether you’re looking for a vegetarian option or a gourmet base for creative toppings, white pizza delivers bold flavor with a minimalist approach.
Ingredients
For the Dough (or use store-bought):
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2 ¼ tsp (1 packet) active dry yeast
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1 ½ cups warm water (110°F/45°C)
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3 ½ cups all-purpose flour
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1 tbsp olive oil
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1 tsp sugar
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1 tsp salt
For the White Sauce:
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2 tbsp unsalted butter
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2 tbsp all-purpose flour
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1 cup whole milk (warm)
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¼ tsp salt
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¼ tsp black pepper
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2 cloves garlic (minced)
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¼ cup grated Parmesan cheese
Toppings:
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1 cup shredded mozzarella cheese
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½ cup ricotta cheese
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¼ cup grated Parmesan or Pecorino Romano
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1 tbsp olive oil (for brushing the crust)
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Fresh basil or arugula (optional, for garnish)
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Crushed red pepper flakes (optional)
Substitutions:
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Use gluten-free flour for the dough to make it gluten-free.
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Swap dairy-free milk and cheeses for a vegan alternative.
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Add sautéed mushrooms, spinach, or caramelized onions for extra nutrition.
Step-by-Step Cooking Instructions
1. Make the Dough (Skip if using pre-made dough):
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In a bowl, dissolve yeast and sugar in warm water. Let it sit for 5–10 minutes until foamy.
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Add flour, salt, and olive oil. Mix and knead for 8–10 minutes until smooth.
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Place in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled.
2. Prepare the White Sauce:
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Melt butter in a saucepan over medium heat.
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Stir in flour and cook for 1–2 minutes until golden (roux).
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Gradually whisk in warm milk, stirring constantly.
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Add garlic, salt, pepper, and Parmesan. Cook until thickened (5–7 minutes). Remove from heat.
3. Preheat and Shape the Dough:
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Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside.
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Roll out dough on floured surface into a 12-inch circle. Transfer to parchment paper.
4. Assemble the Pizza:
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Spread a thin layer of white sauce over the dough, avoiding the edges.
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Add mozzarella and dollops of ricotta. Sprinkle with Parmesan.
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Brush edges with olive oil for a golden crust.
5. Bake:
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Transfer pizza (on parchment) onto the hot stone or baking sheet.
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Bake for 12–15 minutes or until crust is golden and cheese is bubbly.
6. Garnish and Serve:
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Add fresh basil or arugula. Sprinkle red pepper flakes if desired.
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Slice and serve hot!
Pro Tips and Cooking Techniques
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Use a pizza stone for the crispiest crust. Preheat it for at least 30 minutes.
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Freshly grate cheeses for better melting and flavor than pre-shredded.
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Don’t overload the toppings – simplicity is key for even baking.
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Let dough rest at room temperature for 15 minutes if too elastic to roll.
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Add truffle oil before serving for a gourmet touch.
Variations and Customizations
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Vegetarian: Add roasted veggies like bell peppers, zucchini, or spinach.
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Low-carb: Use a cauliflower or almond flour crust.
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Gluten-free: Substitute gluten-free flour mix in the dough.
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Fusion Style: Add a drizzle of pesto or use goat cheese and caramelized onions for a Mediterranean twist.
Serving Suggestions
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Presentation: Garnish with microgreens, basil, or arugula just before serving.
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Pair with:
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A crisp white wine like Pinot Grigio
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Side salad with lemon vinaigrette
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Roasted garlic dip or balsamic glaze
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Sparkling water with lemon or herb-infused iced tea
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Nutritional Information (Per Slice, Approximate)
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Calories: 280
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Protein: 12g
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Carbohydrates: 28g
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Fat: 14g
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Saturated Fat: 6g
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Sugar: 1g
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Fiber: 1g
(Values vary based on portion size and toppings used)
Frequently Asked Questions (FAQs)
Q: Can I make the dough ahead of time?
A: Yes! Store it in the fridge for up to 2 days or freeze for up to 1 month.
Q: What if my crust isn’t browning?
A: Try increasing the oven temp or place pizza closer to the top rack.
Q: Can I use Alfredo sauce instead of making my own?
A: Yes, but homemade white sauce is lighter and more flavorful.
Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat at 375°F for 5–7 minutes.
Closing Thoughts
White pizza is proof that you don’t need tomato sauce to make an unforgettable pizza night. Creamy, garlicky, and full of cheesy goodness, it’s a crowd-pleaser that’s both elegant and comforting. Don’t be afraid to make it your own – add your favorite toppings or herbs. Ready to try it? Snap a photo and share your results – or drop a question if you need help. Happy cooking!
