20 Delicious White Pizza Recipes Easy

Who says pizza needs to be red to be delicious? Dive into the creamy, cheesy world of white pizza with our roundup of 20 Delicious White Pizza Recipes Easy enough for any home cook to master. Whether you’re craving a quick weeknight dinner or a cozy comfort food fix, these recipes promise to delight your taste buds and simplify your cooking routine. Keep reading to find your new favorite!

Garlic and Ricotta White Pizza

Kindly imagine a quiet evening where the aroma of garlic and creamy ricotta fills the air, a simple yet profound pleasure that turns a meal into a moment. This Garlic and Ricotta White Pizza is a testament to the beauty of minimalism, where each ingredient shines in harmony.

Ingredients

– 1 lb pizza dough
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 cup ricotta cheese
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup mozzarella cheese, shredded
– 1/4 cup Parmesan cheese, grated

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. On a floured surface, stretch the pizza dough into a 12-inch circle, ensuring an even thickness for consistent cooking.
3. Brush the dough with olive oil, covering the surface completely to prevent sogginess.
4. Evenly distribute the minced garlic over the oiled dough, a tip to ensure every bite is flavorful.
5. Dollop the ricotta cheese across the dough, then gently spread it with the back of a spoon for a rustic appearance.
6. Sprinkle the salt and black pepper over the ricotta, enhancing the cheese’s natural flavors.
7. Add the shredded mozzarella and grated Parmesan, covering the ricotta for a golden, bubbly finish.
8. Transfer the pizza to the preheated stone or sheet, baking for 12-15 minutes until the crust is golden and the cheese is melted.
9. Let the pizza rest for 2 minutes before slicing, allowing the cheeses to set for cleaner cuts.
Now, the pizza presents a delightful contrast: a crisp crust against the creamy ricotta, with the garlic offering a gentle warmth. Serve it with a drizzle of honey for a sweet and savory twist, or enjoy it as is, in its pure, unadulterated glory.

Spinach and Feta White Pizza

Zephyrs whisper through the kitchen as we embark on crafting a dish that marries the earthy tones of spinach with the creamy tang of feta atop a crisp, white canvas. This recipe is a quiet celebration of simplicity and flavor, a moment to savor the process as much as the outcome.

Ingredients

• 1 lb pizza dough
• 2 tbsp olive oil
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup crumbled feta cheese
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. On a floured surface, roll out the pizza dough to a 12-inch circle, ensuring an even thickness throughout.
3. Brush the dough with olive oil, covering the surface completely to prevent sogginess.
4. Spread the ricotta cheese evenly over the dough, leaving a 1-inch border for the crust.
5. Sprinkle the minced garlic, salt, and black pepper over the ricotta for a flavorful base.
6. Layer the fresh spinach on top, followed by the shredded mozzarella and crumbled feta.
7. Transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes, until the crust is golden and the cheese is bubbly.
8. Let the pizza rest for 5 minutes before slicing to allow the cheeses to set slightly.

Each slice offers a harmonious blend of creamy and crisp, with the spinach adding a fresh contrast to the rich cheeses. Enjoy it as is, or drizzle with a bit of honey for a sweet and savory twist that elevates the dish to new heights.

Four Cheese White Pizza

Comfort comes in many forms, and today, it arrives as a warm, bubbling Four Cheese White Pizza, a dish that whispers of creamy textures and the gentle tang of aged cheeses. This recipe is a quiet celebration of simplicity and flavor, a canvas where four cheeses meld into something greater than the sum of their parts.

Ingredients

• 1 lb pizza dough
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup crumbled Gorgonzola cheese
• 2 tbsp olive oil
• 1 tsp minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
2. On a floured surface, stretch the pizza dough into a 12-inch circle. For a crispier crust, let the dough rest for 10 minutes before stretching.
3. Brush the dough with olive oil, then sprinkle minced garlic, salt, and black pepper evenly over the surface.
4. Dot the dough with spoonfuls of ricotta cheese, then sprinkle mozzarella, Parmesan, and Gorgonzola cheeses on top.
5. Transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes, until the crust is golden and the cheese is bubbly and slightly browned.
6. Let the pizza cool for 2 minutes before slicing to allow the cheeses to set slightly.

Fresh from the oven, this pizza offers a symphony of textures, from the creamy ricotta to the sharp bite of Gorgonzola. Serve it with a drizzle of honey or a sprinkle of fresh arugula for a contrast that elevates every bite.

Mushroom and Truffle Oil White Pizza

How quietly the morning unfolds, much like the layers of flavor in this Mushroom and Truffle Oil White Pizza. It’s a dish that whispers of earthy mushrooms and the luxurious depth of truffle oil, perfect for those moments when you crave something comforting yet elegantly simple.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 tbsp olive oil
• 1/2 cup warm water (110°F)
• 1 tsp active dry yeast
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 cup sliced mushrooms
• 2 tbsp truffle oil
• 1/2 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. In a large bowl, combine flour, salt, and sugar. Make a well in the center.
2. Add olive oil, warm water, and yeast to the well. Let sit for 5 minutes until yeast is frothy.
3. Stir the mixture until a dough forms, then knead on a floured surface for 5 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Preheat oven to 475°F. Punch down dough and roll out on a floured surface to a 12-inch circle.
6. Transfer dough to a baking sheet. Spread ricotta evenly over the dough, leaving a 1-inch border.
7. Sprinkle Parmesan, mushrooms, black pepper, and garlic powder over the ricotta.
8. Bake for 12-15 minutes until crust is golden and cheese is bubbly.
9. Drizzle truffle oil over the pizza immediately after removing from the oven.

Now, the pizza emerges with a crust that’s crisp yet tender, the mushrooms lending a meaty texture against the creamy ricotta. The truffle oil, added at the end, weaves through each bite with its unmistakable aroma. Serve it with a light arugula salad to cut through the richness, or enjoy it as is, letting the flavors stand proudly on their own.

Chicken Alfredo White Pizza

Venturing into the kitchen tonight, I found myself craving something both comforting and a little indulgent. The thought of a Chicken Alfredo White Pizza, with its creamy sauce and tender chicken, seemed like the perfect remedy to the day’s chill.

Ingredients

• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 clove garlic, minced
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 pre-made pizza dough
• 1 cup cooked chicken, shredded
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 475°F and lightly grease a pizza pan with olive oil.
2. In a saucepan over medium heat, melt the butter and sauté the minced garlic until fragrant, about 1 minute.
3. Add the heavy cream to the saucepan, stirring constantly to prevent scorching, and bring to a gentle simmer.
4. Gradually whisk in the Parmesan cheese until the sauce is smooth and thickened, then remove from heat.
5. Roll out the pizza dough on the prepared pan, stretching it to your desired thickness.
6. Spread the Alfredo sauce evenly over the dough, leaving a small border for the crust.
7. Sprinkle the shredded mozzarella cheese over the sauce, followed by the shredded chicken.
8. Season the pizza with salt and black pepper, then bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
9. Let the pizza cool for 5 minutes before slicing to allow the cheese to set slightly.

How the creamy Alfredo sauce melds with the melted mozzarella and tender chicken creates a symphony of flavors that’s both rich and comforting. For an extra touch, garnish with fresh parsley or a sprinkle of red pepper flakes before serving to add a pop of color and a hint of spice.

Artichoke and Olive White Pizza

How quietly the flavors of the Mediterranean come together in this dish, a canvas of creamy white sauce dotted with the earthy tones of artichoke and the briny kiss of olives. It’s a pizza that speaks in whispers, inviting you to lean in closer.

Ingredients

• 1 lb pizza dough
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 cup shredded mozzarella cheese
• 1/2 cup marinated artichoke hearts, drained and chopped
• 1/4 cup sliced black olives
• 1 clove garlic, minced
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. On a floured surface, roll out the pizza dough to a 12-inch circle, ensuring even thickness for uniform cooking.
3. Brush the dough with olive oil, then spread the ricotta cheese evenly, leaving a 1-inch border for the crust.
4. Sprinkle the minced garlic, followed by the mozzarella and Parmesan cheeses, over the ricotta.
5. Distribute the chopped artichoke hearts and sliced olives evenly across the pizza.
6. Season with dried oregano and red pepper flakes for a subtle herbaceousness and warmth.
7. Transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes, until the crust is golden and the cheese is bubbly and slightly browned.
8. Remove from the oven and let rest for 2 minutes before slicing to allow the cheeses to set slightly.

The first bite reveals a harmonious blend of creamy, tangy, and savory notes, with a crust that’s crisp yet tender. Try serving it with a drizzle of extra virgin olive oil and a sprinkle of fresh basil leaves for an added layer of flavor and color.

Pesto and Mozzarella White Pizza

Zenith moments in the kitchen often come from simplicity, like this Pesto and Mozzarella White Pizza, where each ingredient sings in harmony. It’s a dish that whispers of summer gardens and the comfort of melted cheese, inviting you to slow down and savor.

Ingredients

• 1 lb pizza dough
• 1/2 cup whole milk ricotta cheese
• 1/4 cup pesto
• 8 oz fresh mozzarella cheese, sliced
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. On a floured surface, stretch the pizza dough into a 12-inch circle, aiming for an even thickness.
3. Brush the dough with olive oil, then spread the ricotta evenly, leaving a 1-inch border for the crust.
4. Dollop the pesto over the ricotta and gently swirl it with the back of a spoon for a marbled effect.
5. Arrange the mozzarella slices on top, then season with salt and pepper.
6. Transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes, until the crust is golden and the cheese is bubbly.
7. Let the pizza rest for 2 minutes before slicing to allow the cheese to set slightly.

Delight in the creamy ricotta base against the sharp pesto, with stretches of mozzarella tying each bite together. Serve it with a drizzle of extra pesto or a side of peppery arugula for a fresh contrast.

Broccoli and Cheddar White Pizza

Falling into the comfort of a homemade pizza night, there’s something undeniably soothing about the melding of sharp cheddar and tender broccoli atop a creamy white sauce. This dish, a twist on the classic, invites a moment of pause and savor in the midst of our bustling lives.

Ingredients

• 1 pizza dough (store-bought or homemade)
• 1 cup whole milk
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 cup shredded sharp cheddar cheese
• 1 cup small broccoli florets
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. In a small saucepan over medium heat, melt the butter, then whisk in the flour to form a roux. Cook for 1 minute until golden.
3. Gradually whisk in the milk, ensuring no lumps form. Stir in salt, pepper, and garlic powder. Simmer for 3-5 minutes until thickened to a sauce consistency. Tip: Keep stirring to prevent the sauce from sticking to the pan.
4. Roll out the pizza dough on a floured surface to your desired thickness. Transfer to a piece of parchment paper.
5. Spread the white sauce evenly over the dough, leaving a small border for the crust.
6. Sprinkle the shredded cheddar cheese over the sauce, then distribute the broccoli florets on top. Drizzle with olive oil. Tip: Cutting broccoli into small florets ensures they cook evenly.
7. Carefully transfer the pizza (on the parchment) to the preheated stone or baking sheet. Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly. Tip: For an extra crispy crust, bake the pizza directly on the stone without parchment for the last 2 minutes.
8. Remove from the oven and let cool for 2 minutes before slicing.

Rich with the sharpness of cheddar and the freshness of broccoli, this pizza offers a delightful contrast of flavors and textures. Serve it with a light salad or enjoy it as is for a comforting meal that feels both indulgent and wholesome.

Caramelized Onion and Goat Cheese White Pizza

Remembering the first time I stumbled upon the combination of caramelized onions and goat cheese on a pizza, it felt like discovering a hidden gem in the vast world of flavors. The sweetness of the onions paired with the tangy creaminess of the goat cheese creates a symphony of tastes that’s both comforting and sophisticated.

Ingredients

• 1 tbsp olive oil
• 2 large onions, thinly sliced
• 1 tsp sugar
• 1/2 tsp salt
• 1 pizza dough (16 oz)
• 1 cup ricotta cheese
• 4 oz goat cheese, crumbled
• 1/2 cup mozzarella cheese, shredded
• 1 tbsp fresh thyme leaves

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 large onions, thinly sliced, and cook for 5 minutes, stirring occasionally.
2. Sprinkle 1 tsp sugar and 1/2 tsp salt over the onions. Reduce heat to low and cook for 40 minutes, stirring every 10 minutes, until the onions are deeply caramelized.
3. Preheat your oven to 475°F. Roll out 1 pizza dough (16 oz) on a floured surface to a 12-inch circle.
4. Spread 1 cup ricotta cheese evenly over the dough, leaving a 1-inch border. Top with the caramelized onions, 4 oz goat cheese, crumbled, and 1/2 cup mozzarella cheese, shredded.
5. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Sprinkle with 1 tbsp fresh thyme leaves before serving.

Kindly savor the contrast between the crispy crust and the creamy toppings, where each bite offers a balance of sweet and tangy flavors. For an extra touch, drizzle with a bit of honey before serving to elevate the sweetness of the caramelized onions.

Prosciutto and Arugula White Pizza

Gently, the morning light filters through the kitchen window, casting a soft glow on the counter where today’s culinary adventure begins. A simple yet elegant dish, this pizza combines the salty crispness of prosciutto with the peppery bite of arugula, all atop a creamy white sauce base.

Ingredients

• 1 lb pizza dough
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz prosciutto, thinly sliced
• 2 cups arugula
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
2. On a floured surface, roll out the pizza dough to a 12-inch circle. For a crispier crust, let the dough rest for 10 minutes before rolling.
3. In a small bowl, mix ricotta, Parmesan, olive oil, garlic, salt, and pepper until smooth. This is your white sauce.
4. Spread the white sauce evenly over the rolled-out dough, leaving a 1-inch border for the crust.
5. Bake on the preheated pizza stone or baking sheet for 10-12 minutes, or until the crust is golden and the sauce is bubbly.
6. While the pizza bakes, toss arugula with lemon juice in a bowl. This adds a fresh, tangy contrast to the rich flavors.
7. Remove the pizza from the oven and immediately top with prosciutto slices and the dressed arugula.
8. Let the pizza cool for 2 minutes before slicing to allow the toppings to set.

Once assembled, the pizza presents a delightful contrast of textures—creamy, crisp, and fresh. The prosciutto adds a savory depth that pairs beautifully with the bright arugula, making each bite a harmonious blend of flavors. Serve it with a drizzle of extra olive oil for an added layer of richness.

Roasted Red Pepper and Ricotta White Pizza

Wandering through the flavors of a quiet evening, this Roasted Red Pepper and Ricotta White Pizza brings a canvas of creamy textures and vibrant tastes to your table, a simple yet profound dish that speaks to the soul.

Ingredients

• 1 lb pizza dough
• 1/2 cup ricotta cheese
• 1/2 cup roasted red peppers, sliced
• 1 cup mozzarella cheese, shredded
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
2. On a floured surface, roll out the pizza dough to a 12-inch circle, ensuring an even thickness for consistent cooking.
3. Brush the dough with olive oil, then sprinkle evenly with salt, black pepper, and garlic powder to create a flavorful base.
4. Spread the ricotta cheese over the dough, leaving a 1-inch border for the crust.
5. Arrange the roasted red pepper slices on top of the ricotta, then sprinkle with mozzarella cheese.
6. Transfer the pizza to the preheated stone or baking sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
7. Remove from the oven and let cool for 2 minutes before slicing to allow the cheese to set slightly.

Delight in the contrast of the creamy ricotta against the smoky sweetness of the peppers, all atop a crisp, golden crust. Serve with a drizzle of olive oil and a sprinkle of fresh basil for an extra touch of elegance.

Bacon and Potato White Pizza

Venturing into the kitchen on a quiet morning, the thought of a Bacon and Potato White Pizza brings a comforting warmth. This dish, with its creamy base and hearty toppings, is a testament to the simple pleasures of homemade cooking.

Ingredients

• 1 lb pizza dough
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese
• 4 slices bacon, cooked and crumbled
• 1 small potato, thinly sliced
• 1 tbsp fresh rosemary, chopped

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. On a floured surface, roll out the pizza dough to a 12-inch circle. Tip: Letting the dough rest for 10 minutes makes it easier to shape.
3. In a bowl, mix ricotta, Parmesan, olive oil, garlic, salt, and pepper until smooth.
4. Spread the ricotta mixture evenly over the dough, leaving a 1-inch border for the crust.
5. Layer the mozzarella cheese, bacon, potato slices, and rosemary on top. Tip: Soaking potato slices in water for 10 minutes removes excess starch for a crispier texture.
6. Transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes, until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through baking for even cooking.
7. Let the pizza cool for 5 minutes before slicing.

Now, the pizza emerges with a golden crust, the potatoes tender yet crisp at the edges, and the bacon adding a smoky depth. Serve it with a drizzle of honey for a sweet contrast to the savory flavors.

Fig and Gorgonzola White Pizza

Zenith moments in the kitchen often arrive unannounced, like the quiet inspiration to blend the sweet allure of figs with the bold tang of Gorgonzola atop a crisp white pizza. This recipe, a harmonious dance of flavors, invites you to slow down and savor the process, from the first knead of dough to the final drizzle of honey.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 tbsp olive oil
• 1/2 cup warm water
• 1 tsp active dry yeast
• 1/2 cup ricotta cheese
• 1/4 cup Gorgonzola cheese, crumbled
• 4 fresh figs, sliced
• 1 tbsp honey
• 1 tbsp fresh thyme leaves

Instructions

1. In a large bowl, combine 1/2 cup warm water, 1 tsp sugar, and 1 tsp active dry yeast. Let sit for 5 minutes until frothy.
2. Add 1 1/2 cups all-purpose flour, 1/2 tsp salt, and 1 tbsp olive oil to the yeast mixture. Stir until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: The dough should spring back when lightly pressed.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
5. Preheat the oven to 475°F. Roll out the dough on a floured surface to a 12-inch circle.
6. Transfer the dough to a baking sheet. Spread 1/2 cup ricotta cheese evenly over the dough, leaving a 1-inch border.
7. Top with 1/4 cup crumbled Gorgonzola cheese and 4 sliced fresh figs.
8. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly. Tip: Rotate the baking sheet halfway through for even cooking.
9. Remove from the oven and drizzle with 1 tbsp honey. Sprinkle with 1 tbsp fresh thyme leaves before serving. Tip: For an extra touch of elegance, serve with a side of arugula lightly dressed in lemon vinaigrette.

Heavenly in its simplicity, this fig and Gorgonzola white pizza offers a delightful contrast of creamy, tangy, and sweet flavors atop a perfectly crisp crust. The fresh thyme and honey drizzle elevate it to a dish that’s as visually stunning as it is delicious, perfect for those evenings when only something extraordinary will do.

Shrimp and Garlic White Pizza

Kneading through the memories of coastal summers, this dish brings the ocean’s whisper to your table with a comforting embrace. The Shrimp and Garlic White Pizza is a canvas of creamy textures and bold flavors, a testament to simplicity meeting sophistication.

Ingredients

• 1 lb pizza dough
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup ricotta cheese
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1/2 lb shrimp, peeled and deveined
• 1/2 tsp red pepper flakes
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. On a floured surface, stretch the pizza dough into a 12-inch circle. Brush the surface with 1 tbsp olive oil.
3. In a small bowl, mix the minced garlic with the remaining olive oil and spread evenly over the dough.
4. Dollop the ricotta cheese over the garlic base, then sprinkle with mozzarella and Parmesan cheeses.
5. Arrange the shrimp on top of the cheeses, then season with red pepper flakes, salt, and black pepper.
6. Transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes, until the crust is golden and the shrimp are pink.
7. Remove from the oven and let cool for 2 minutes before garnishing with fresh parsley.

Lightly charred edges give way to a pillowy center, while the garlic-infused oils mingle with the creamy cheeses. Serve with a crisp, green salad to cut through the richness, or enjoy as is for a truly indulgent experience.

Pear and Blue Cheese White Pizza

Now, as the early summer light filters through the kitchen window, there’s something deeply comforting about the idea of a white pizza. It’s a canvas, really, for the delicate balance of sweet pears and the bold tang of blue cheese, a combination that sings of simplicity and sophistication alike.

Ingredients

• 1 lb pizza dough
• 2 tbsp olive oil
• 1 cup ricotta cheese
• 1/2 cup grated mozzarella cheese
• 1/4 cup crumbled blue cheese
• 1 pear, thinly sliced
• 1 tbsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. On a floured surface, roll out the pizza dough to a 12-inch circle. Brush the dough with 1 tbsp olive oil to prevent sogginess.
3. Spread the ricotta cheese evenly over the dough, leaving a 1-inch border for the crust. Sprinkle the mozzarella and blue cheese over the ricotta.
4. Arrange the pear slices on top of the cheeses. Drizzle with the remaining olive oil and honey, then sprinkle with salt and pepper.
5. Transfer the pizza to the preheated stone or baking sheet. Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly.
6. Let the pizza cool for 5 minutes before slicing. This rest period allows the cheeses to set slightly, making for cleaner slices.

With its crisp crust, creamy interior, and the sweet-salty interplay of pear and blue cheese, this pizza is a study in contrasts. Serve it with a light arugula salad dressed in lemon vinaigrette to cut through the richness, or enjoy it as is, letting each bite linger a little longer than the last.

Sausage and Kale White Pizza

Gently, the morning light filters through the kitchen window, casting a warm glow on the counter where today’s culinary adventure begins. There’s something deeply comforting about the idea of a white pizza, its creamy base a canvas for the robust flavors of sausage and the earthy bite of kale.

Ingredients

• 1 lb pizza dough
• 2 tbsp olive oil
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 lb Italian sausage, casings removed
• 2 cups kale, stems removed and leaves torn
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside to heat up.
2. On a floured surface, stretch the pizza dough into a 12-inch circle. Brush the surface with 1 tbsp olive oil.
3. In a bowl, mix ricotta, Parmesan, and half the mozzarella. Spread this mixture over the dough, leaving a 1-inch border.
4. In a skillet over medium heat, cook the sausage until browned, about 5 minutes. Add kale, garlic, red pepper flakes, and salt, cooking until kale wilts, about 3 minutes.
5. Spread the sausage and kale mixture over the cheese layer. Sprinkle the remaining mozzarella on top.
6. Transfer the pizza to the preheated stone or sheet. Bake for 12-15 minutes, until the crust is golden and the cheese bubbles.
7. Let the pizza rest for 5 minutes before slicing. This allows the cheeses to set, making slicing cleaner.

Absolutely, the first bite reveals a harmony of textures—crispy crust, creamy cheese, and the slight crunch of kale. Serve it with a drizzle of olive oil and a sprinkle of red pepper flakes for an extra kick.

Tomato and Basil White Pizza

Kneading the dough for this Tomato and Basil White Pizza, I’m reminded of the quiet mornings when the kitchen feels like a sanctuary. The simplicity of fresh ingredients coming together on a crisp, golden crust is a gentle reminder of the beauty in minimalism.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 tbsp olive oil
• 1/2 cup warm water
• 1 tsp active dry yeast
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 garlic clove, minced
• 1 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, torn
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine 1 1/2 cups all-purpose flour, 1/2 tsp salt, and 1/2 tsp sugar.
2. Dissolve 1 tsp active dry yeast in 1/2 cup warm water, let sit for 5 minutes until frothy.
3. Add yeast mixture and 1 tbsp olive oil to the dry ingredients, stir until a dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
6. Preheat oven to 475°F and place a pizza stone or baking sheet inside to heat.
7. Roll out the dough on a floured surface to a 12-inch circle, transfer to a parchment-lined peel or baking sheet.
8. In a bowl, mix 1 cup ricotta cheese, 1/2 cup grated Parmesan cheese, 1 minced garlic clove, and 1 tbsp olive oil.
9. Spread the cheese mixture evenly over the dough, leaving a 1-inch border.
10. Arrange 1 cup halved cherry tomatoes on top, sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
11. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.
12. Remove from oven, sprinkle with 1/4 cup torn fresh basil leaves, let cool for 2 minutes before slicing.

Rich in flavor with a creamy texture, this pizza is a canvas of simplicity. The crisp crust contrasts beautifully with the soft, melty cheese, while the fresh basil adds a burst of color and aroma. Serve it with a drizzle of balsamic glaze for an extra layer of sweetness.

Zucchini and Parmesan White Pizza

Under the soft glow of the kitchen light, the simplicity of combining fresh zucchini with the sharpness of Parmesan on a white pizza feels like a quiet celebration of summer’s bounty. This dish, with its delicate flavors and crisp texture, invites a moment of pause, a chance to savor the season’s offerings.

Ingredients

• 1 lb pizza dough
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 medium zucchini, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh basil, chopped

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. On a floured surface, stretch the pizza dough into a 12-inch circle. Brush the dough with 1 tbsp olive oil.
3. In a small bowl, mix the minced garlic with the remaining 1 tbsp olive oil and brush over the dough.
4. Spread the ricotta cheese evenly over the dough, leaving a 1-inch border for the crust.
5. Sprinkle half of the Parmesan cheese over the ricotta.
6. Arrange the zucchini slices over the cheese, overlapping slightly. Season with salt and pepper.
7. Sprinkle the remaining Parmesan cheese over the zucchini.
8. Transfer the pizza to the preheated stone or baking sheet and bake for 12-15 minutes, until the crust is golden and the cheese is bubbly.
9. Remove from the oven and let cool for 2 minutes before slicing. Garnish with fresh basil.

Now, the pizza emerges with a crust that’s perfectly crisp, giving way to a creamy, garlicky center punctuated by the fresh, slightly sweet zucchini. For an extra touch of summer, serve it with a side of arugula dressed in lemon juice and olive oil.

Eggplant and Ricotta White Pizza

Fondly remembering the last time I wandered through the farmers’ market, the vibrant purple eggplants caught my eye, inspiring this comforting twist on a classic. Eggplant and ricotta white pizza blends creamy textures with a hint of earthiness, a quiet celebration of simplicity.

Ingredients

• 1 lb pizza dough
• 2 tbsp olive oil
• 1 cup ricotta cheese
• 1 small eggplant, sliced into 1/4-inch rounds
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. Brush both sides of the eggplant slices with 1 tbsp olive oil, then sprinkle with salt and black pepper.
3. Arrange the eggplant slices on a baking sheet and roast in the oven for 10 minutes, flipping halfway through, until tender and slightly golden.
4. On a floured surface, stretch the pizza dough into a 12-inch circle. Tip: Let the dough rest for 5 minutes if it’s too elastic.
5. Transfer the dough to a piece of parchment paper. Brush the surface with the remaining 1 tbsp olive oil.
6. Spread the ricotta cheese evenly over the dough, leaving a 1-inch border for the crust.
7. Layer the roasted eggplant slices over the ricotta, then sprinkle with minced garlic and red pepper flakes.
8. Top with mozzarella and Parmesan cheeses. Tip: For a crispier crust, ensure the oven and pizza stone are fully preheated.
9. Carefully transfer the pizza on the parchment paper to the preheated pizza stone or baking sheet. Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even cooking.

Rich in flavor, the pizza offers a delightful contrast between the creamy ricotta and the tender, slightly smoky eggplant. Serve it with a drizzle of honey for a sweet and savory finish, or alongside a crisp arugula salad for a refreshing bite.

Apple and Brie White Pizza

Evenings like these call for something simple yet unexpectedly delightful, a dish that bridges the gap between comfort and sophistication without demanding too much from the cook or the moment.

Ingredients

• 1 lb pizza dough
• 2 tbsp olive oil
• 1 cup shredded mozzarella cheese
• 1/2 cup sliced apples
• 1/4 cup brie cheese, cubed
• 1 tbsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 475°F and let the pizza dough rest at room temperature for 30 minutes to make it easier to handle.
2. On a floured surface, stretch the dough into a 12-inch circle. Transfer to a baking sheet lined with parchment paper.
3. Brush the dough evenly with olive oil, leaving a 1-inch border for the crust. Tip: This step ensures a crispy base.
4. Sprinkle the shredded mozzarella evenly over the oiled dough.
5. Arrange the sliced apples and brie cubes on top of the mozzarella. Tip: Thin apple slices will cook more evenly.
6. Drizzle honey over the toppings and season with salt and black pepper.
7. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even browning.

With its crisp crust, gooey cheese, and the sweet contrast of apples and honey, this pizza is a study in balance. Serve it with a light arugula salad to cut through the richness, or enjoy it as is, letting each bite linger a little longer than the last.

Conclusion

We hope this roundup of 20 delicious white pizza recipes has inspired your next kitchen adventure! Each recipe offers a unique twist on the classic, ensuring there’s something for every taste. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!