18 Delicious White Pizza Recipes for Every Occasion

Dive into the creamy, dreamy world of white pizza with our roundup of 18 mouthwatering recipes that cater to every craving and occasion. Whether you’re whipping up a quick weeknight dinner, hosting a cozy gathering, or simply indulging in some comfort food, these variations promise to delight your taste buds and inspire your next pizza night. Keep scrolling to discover your new favorite!

Classic White Pizza with Ricotta and Mozzarella

Looking for a twist on traditional pizza? This Classic White Pizza with Ricotta and Mozzarella swaps red sauce for creamy richness, offering a delightful change of pace.

Ingredients

• 1 lb pizza dough, store-bought or homemade, room temperature
• 1 cup whole milk ricotta cheese, creamy and smooth
• 2 cups shredded mozzarella cheese, fresh and stretchy
• 2 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced and aromatic
• 1 tsp sea salt, finely ground
• 1/2 tsp crushed red pepper flakes, for a subtle kick
• Fresh basil leaves, torn, for garnish

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. Aim for an even thickness.
3. Brush the dough with olive oil, leaving a 1-inch border for the crust. This prevents sogginess.
4. Spread the ricotta evenly over the oiled dough. Use the back of a spoon for smooth coverage.
5. Sprinkle minced garlic, salt, and red pepper flakes over the ricotta for flavor.
6. Top with shredded mozzarella, ensuring even distribution for perfect melt.
7. Transfer the pizza to the preheated stone or sheet. Bake for 12-15 minutes until the crust is golden and cheese bubbles.
8. Remove from oven and let rest for 2 minutes. Garnish with fresh basil before slicing.

Velvety ricotta and gooey mozzarella create a luxurious texture, while the garlic and red pepper add depth. Try serving with a drizzle of honey for a sweet contrast.

Garlic and Herb White Pizza

Vibrant and aromatic, this Garlic and Herb White Pizza brings a fresh twist to your pizza night with its creamy base and bold flavors.

Ingredients

• 1 1/2 cups whole milk ricotta cheese, creamy and smooth
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced and fragrant
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1/2 tsp finely ground black pepper
• 1 lb pizza dough, store-bought or homemade, room temperature
• 1 cup shredded mozzarella cheese, mild and stretchy

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside to heat up.
2. In a medium bowl, mix ricotta, Parmesan, olive oil, garlic, rosemary, thyme, and black pepper until well combined.
3. On a floured surface, stretch the pizza dough into a 12-inch circle. Transfer to a piece of parchment paper.
4. Spread the ricotta mixture evenly over the dough, leaving a 1-inch border for the crust.
5. Sprinkle mozzarella cheese over the ricotta mixture.
6. Carefully transfer the pizza on the parchment paper to the preheated pizza stone or baking sheet.
7. Bake for 12-14 minutes, until the crust is golden and the cheese is bubbly and slightly browned.
8. Let the pizza cool for 2 minutes before slicing. This prevents the toppings from sliding off.

The crust is crispy on the outside, chewy on the inside, with a creamy, herby topping that’s irresistibly flavorful. Serve with a drizzle of olive oil and a sprinkle of red pepper flakes for an extra kick.

Spinach and Artichoke White Pizza

Kickstart your meal with this Spinach and Artichoke White Pizza, a creamy twist on the classic that’s both indulgent and surprisingly simple to make.

Ingredients

• 1 lb pizza dough, store-bought or homemade, room temperature
• 1 cup whole milk ricotta cheese, creamy and smooth
• 1 cup shredded mozzarella cheese, freshly grated
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 cup fresh spinach leaves, roughly chopped
• 1/2 cup marinated artichoke hearts, drained and chopped
• 2 tbsp extra virgin olive oil, rich and fruity
• 2 garlic cloves, minced
• 1/2 tsp red pepper flakes, for a subtle heat
• Salt, to season

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 round. Transfer to a parchment-lined peel or baking sheet.
3. In a bowl, mix ricotta, half the mozzarella, Parmesan, minced garlic, and red pepper flakes. Season with salt.
4. Spread the cheese mixture evenly over the dough, leaving a 1-inch border for the crust.
5. Top with spinach and artichokes, then sprinkle remaining mozzarella over.
6. Drizzle olive oil over the pizza and bake for 12-15 minutes, until the crust is golden and cheese is bubbly.
7. Let the pizza cool for 2 minutes before slicing. This prevents the toppings from sliding off.

Light and creamy with a crispy crust, this pizza pairs perfectly with a crisp salad or a glass of white wine. The artichokes add a tangy bite, while the spinach keeps it fresh.

Four Cheese White Pizza

A four cheese white pizza is a creamy, indulgent twist on the classic. Perfect for cheese lovers, it skips the tomato sauce for a rich, melty blend.

Ingredients

– 1 lb pizza dough, store-bought or homemade, room temperature
– 1/2 cup ricotta cheese, creamy and smooth
– 1/2 cup mozzarella cheese, freshly shredded
– 1/2 cup fontina cheese, diced into small cubes
– 1/4 cup parmesan cheese, finely grated
– 2 tbsp extra virgin olive oil, rich and fruity
– 2 cloves garlic, minced
– 1/2 tsp sea salt, coarse
– 1/4 tsp black pepper, freshly ground
– 1/4 tsp red pepper flakes, for a subtle heat

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside to heat up. Tip: A hot surface ensures a crispy crust.
2. On a floured surface, stretch the dough into a 12-inch round. Transfer to a piece of parchment paper.
3. Brush the dough with olive oil, leaving a 1-inch border for the crust. Tip: This prevents sogginess.
4. Evenly spread the ricotta over the dough. Sprinkle minced garlic, salt, black pepper, and red pepper flakes.
5. Scatter mozzarella, fontina, and parmesan cheeses over the ricotta. Tip: Mixing cheeses creates depth of flavor.
6. Slide the pizza (on parchment) onto the preheated stone or sheet. Bake for 12-15 minutes until the crust is golden and cheese bubbles.
7. Let cool for 2 minutes before slicing. Garnish with fresh basil if desired. Get ready for a gooey, flavorful bite with a crisp crust. Serve with a light salad to balance the richness.

White Pizza with Arugula and Prosciutto

A white pizza with arugula and prosciutto offers a crisp, fresh twist on the classic. Perfect for summer nights, it combines creamy cheese with peppery greens.

Ingredients

• 1 lb pizza dough, store-bought or homemade, room temperature
• 1/2 cup whole milk ricotta cheese, creamy and smooth
• 1 cup shredded mozzarella cheese, freshly grated
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 2 tbsp rich extra virgin olive oil
• 2 cups baby arugula, fresh and peppery
• 4 slices prosciutto, thinly sliced and salty
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt, flaky

Instructions

1. Preheat 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 round. Drizzle with 1 tbsp olive oil.
3. Spread ricotta evenly over the dough, leaving a 1-inch border. Sprinkle mozzarella and Parmesan on top.
4. Bake on the preheated stone or sheet for 10-12 minutes until crust is golden and cheese bubbles.
5. While pizza bakes, toss arugula with remaining olive oil, black pepper, and sea salt.
6. Remove pizza from oven. Immediately top with arugula and drape prosciutto over.
7. Cut into slices and serve right away for the best texture.

Enjoy the contrast of warm, creamy pizza with cool, crisp arugula. For an extra touch, drizzle with balsamic glaze before serving.

Truffle Oil and Mushroom White Pizza

Unearth the luxurious flavors of truffle oil combined with earthy mushrooms on a crisp white pizza base. This dish is a gourmet twist on a classic, perfect for those who appreciate depth in simplicity.

Ingredients

• 1 lb pizza dough, store-bought or homemade for a fresher taste
• 2 tbsp rich extra virgin olive oil
• 1 cup whole milk ricotta cheese, creamy and smooth
• 1 cup shredded mozzarella cheese, for that perfect melt
• 1/2 cup grated Parmesan cheese, aged and nutty
• 8 oz mixed mushrooms (cremini, shiitake), sliced thin for even cooking
• 2 cloves garlic, minced to release aromatic flavors
• 1 tbsp white truffle oil, for a luxurious finish
• 1/2 tsp sea salt, to enhance all flavors
• 1/4 tsp finely ground black pepper, for a slight kick
• 1 tbsp fresh thyme leaves, for a hint of freshness

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside to ensure a crispy crust.
2. Roll out the pizza dough on a floured surface to a 12-inch round, aiming for an even thickness.
3. Brush the dough with olive oil, covering the entire surface to prevent sogginess.
4. Spread the ricotta cheese evenly over the dough, leaving a small border for the crust.
5. Sprinkle the mozzarella and Parmesan cheeses over the ricotta, ensuring full coverage.
6. In a skillet over medium heat, sauté the mushrooms and garlic with a pinch of salt until golden, about 5 minutes.
7. Distribute the mushroom mixture over the pizza, then drizzle with truffle oil and sprinkle with thyme, salt, and pepper.
8. Bake on the preheated stone or sheet for 12-15 minutes, until the crust is golden and cheese is bubbly.
9. Let the pizza cool for 2 minutes before slicing to allow the cheeses to set slightly.

Serve this pizza with a light arugula salad dressed in lemon vinaigrette to cut through the richness. The creamy ricotta and earthy truffle oil create a harmonious blend that’s both indulgent and comforting.

White Pizza with Roasted Garlic and Kale

White pizza with roasted garlic and kale brings a twist to your pizza night with its creamy base and earthy toppings.

Ingredients

• 1 lb pizza dough, store-bought or homemade
• 1 cup whole milk ricotta cheese, creamy
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 2 tbsp rich extra virgin olive oil
• 4 cloves garlic, roasted until sweet and caramelized
• 2 cups kale, stems removed and leaves torn into bite-sized pieces
• 1/2 tsp crushed red pepper flakes, for a subtle heat
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside to heat up.
2. Roll out the pizza dough on a floured surface to a 12-inch circle, aiming for an even thickness.
3. In a bowl, mix ricotta, Parmesan, olive oil, roasted garlic, salt, and black pepper until smooth.
4. Spread the ricotta mixture evenly over the dough, leaving a 1-inch border for the crust.
5. Top with kale and sprinkle red pepper flakes over the kale for heat.
6. Transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes, until the crust is golden and the kale is crispy at the edges.
7. Let the pizza cool for 2 minutes before slicing to allow the cheese to set slightly.

Juicy slices reveal a creamy interior with crispy kale and a hint of heat. Serve with a drizzle of olive oil and extra Parmesan for an indulgent finish.

Buffalo Chicken White Pizza

Just when you thought pizza couldn’t get any better, Buffalo Chicken White Pizza comes along. This twist combines spicy, tangy buffalo chicken with creamy, cheesy goodness on a crispy crust.

Ingredients

• 1 lb boneless, skinless chicken breasts, diced into bite-sized pieces
• 1/2 cup Frank’s RedHot Sauce
• 1 tbsp unsalted butter, melted
• 1 pre-made pizza dough, store-bought or homemade
• 1 cup whole milk ricotta cheese, creamy
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup blue cheese crumbles, tangy
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp garlic powder
• 1 tbsp olive oil, for brushing

Instructions

1. Preheat oven to 475°F. Place pizza stone or baking sheet in oven to heat.
2. In a bowl, mix chicken pieces with Frank’s RedHot Sauce and melted butter until fully coated. Set aside.
3. Roll out pizza dough on a floured surface to 12-inch diameter. Brush lightly with olive oil.
4. Spread ricotta cheese evenly over dough, leaving a 1-inch border for crust.
5. Top with buffalo chicken mixture, then sprinkle mozzarella and blue cheese crumbles over chicken.
6. Transfer pizza to preheated stone or sheet. Bake for 12-15 minutes until crust is golden and cheese bubbles.
7. Remove from oven. Let rest for 2 minutes before slicing. Garnish with fresh parsley.

Mouthwatering layers of spicy chicken and creamy cheeses make every bite irresistible. Serve with extra hot sauce on the side for those who dare.

White Pizza with Caramelized Onions and Gorgonzola

A white pizza with caramelized onions and Gorgonzola offers a bold twist on the classic. Its creamy, tangy flavors pair perfectly with the sweet depth of onions. This recipe is straightforward, delivering gourmet results at home.

Ingredients

– 1 lb pizza dough, store-bought or homemade, room temperature
– 2 tbsp rich extra virgin olive oil
– 2 large yellow onions, thinly sliced
– 1 tsp granulated sugar
– 1/2 tsp kosher salt
– 1 cup whole milk ricotta cheese, creamy and smooth
– 1/2 cup crumbled Gorgonzola cheese, sharp and tangy
– 1/2 cup shredded mozzarella cheese, mild and melty
– 1 tbsp fresh thyme leaves, aromatic and slightly woody
– 1/4 tsp freshly ground black pepper, finely ground

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside to heat up.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add onions, sugar, and salt. Cook for 20 minutes, stirring occasionally, until golden and caramelized. Tip: Lower heat if onions brown too quickly.
3. On a floured surface, stretch the dough to a 12-inch round. Transfer to a parchment-lined peel or inverted baking sheet.
4. Brush dough with remaining 1 tbsp olive oil. Spread ricotta evenly, leaving a 1-inch border. Tip: Use the back of a spoon for easy spreading.
5. Top with caramelized onions, Gorgonzola, mozzarella, thyme, and black pepper.
6. Slide pizza onto the preheated stone or sheet. Bake for 12-14 minutes until crust is golden and cheese bubbles. Tip: Rotate pizza halfway for even cooking.
7. Let cool for 2 minutes before slicing. The pizza boasts a crisp crust with a creamy, flavorful topping. Serve with a drizzle of honey for a sweet contrast.

White Pizza with Pears and Walnuts

White pizza with pears and walnuts brings a sweet and savory twist to your table. Perfect for those who love a gourmet touch on classic comfort food.

Ingredients

• 1 lb pizza dough, store-bought or homemade, room temperature
• 1 cup ricotta cheese, creamy and fresh
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, freshly grated
• 1 medium pear, thinly sliced and ripe
• 1/4 cup walnuts, roughly chopped and toasted
• 2 tbsp extra virgin olive oil, rich and fruity
• 1 tsp fresh rosemary, finely chopped
• 1/2 tsp sea salt, fine
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat oven to 475°F with a pizza stone or baking sheet inside for 30 minutes.
2. On a floured surface, stretch the dough to a 12-inch circle. Brush with olive oil.
3. Spread ricotta evenly over the dough, leaving a 1-inch border. Tip: Use the back of a spoon for an even layer.
4. Sprinkle mozzarella and Parmesan over the ricotta. Arrange pear slices on top.
5. Scatter walnuts and rosemary over the pears. Season with salt and pepper.
6. Transfer pizza to the preheated stone or sheet. Bake for 12-15 minutes until crust is golden. Tip: Rotate pizza halfway for even browning.
7. Let cool for 2 minutes before slicing. Tip: Use a sharp pizza cutter for clean cuts.

Bubbly cheese and juicy pears create a delightful contrast. Serve with a drizzle of honey for an extra sweet note.

White Pizza with Shrimp and Pesto

A white pizza with shrimp and pesto brings a fresh twist to your pizza night. This dish combines creamy cheese, succulent shrimp, and vibrant pesto for a flavorful experience.

Ingredients

– 1 lb pizza dough, store-bought or homemade
– 1/2 cup ricotta cheese, creamy and smooth
– 1 cup mozzarella cheese, freshly shredded
– 1/2 cup parmesan cheese, finely grated
– 1/2 lb shrimp, peeled and deveined
– 1/4 cup pesto, homemade or store-bought
– 2 tbsp olive oil, rich extra virgin
– 1 tsp garlic powder
– 1/2 tsp red pepper flakes
– Salt, to season

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 to a 12-inch round. Tip: Let the dough rest for 5 minutes if it’s too elastic.
3. Brush the dough with olive oil, then spread ricotta evenly over the surface.
4. Sprinkle mozzarella and parmesan cheeses over the ricotta.
5. Arrange shrimp on top of the cheeses, then drizzle with pesto. Tip: Pat shrimp dry before adding to prevent sogginess.
6. Season with garlic powder, red pepper flakes, and a pinch of salt.
7. Carefully transfer the pizza to the preheated stone or sheet. Bake for 12-15 minutes until the crust is golden and cheese bubbles. Tip: Rotate the pizza halfway for even cooking.
Mouthwatering and aromatic, this pizza offers a crispy crust with a creamy, cheesy center. Serve with a side of arugula salad for a fresh contrast.

White Pizza with Figs and Honey

Outstanding flavors come together in this white pizza topped with sweet figs and honey. Perfect for a summer evening, it’s a blend of creamy, sweet, and savory.

Ingredients

• 1 lb store-bought pizza dough, room temperature
• 1 cup whole milk ricotta cheese, creamy
• 1 cup shredded mozzarella cheese, fresh
• 1/4 cup grated Parmesan cheese, sharp
• 4 fresh figs, ripe and sliced
• 2 tbsp honey, raw and golden
• 1 tbsp extra virgin olive oil, rich
• 1/2 tsp sea salt, coarse
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat 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 round. Tip: Let the dough rest for 5 minutes if it’s hard to stretch.
3. Brush the dough with extra virgin olive oil, leaving a 1-inch border for the crust.
4. Spread the ricotta cheese evenly over the dough. Sprinkle with sea salt and black pepper.
5. Top with mozzarella and Parmesan cheeses. Arrange fig slices on top.
6. Transfer the pizza to the preheated stone or sheet. Bake for 12-14 minutes until the crust is golden and cheese is bubbly. Tip: Rotate the pizza halfway for even cooking.
7. Drizzle honey over the hot pizza. Let it cool for 2 minutes before slicing. Tip: Use a pizza wheel for clean cuts.

Buttery crust meets the creamy ricotta and sweet figs in every bite. Drizzle extra honey for a decadent finish or serve with a side of arugula for a peppery contrast.

White Pizza with Sausage and Broccoli Rabe

Vibrant flavors come together in this hearty white pizza topped with savory sausage and slightly bitter broccoli rabe.

Ingredients

• 1 lb pizza dough, store-bought or homemade, room temperature
• 1/2 cup ricotta cheese, creamy and fresh
• 1 cup mozzarella cheese, shredded and melty
• 1/4 cup Parmesan cheese, freshly grated
• 1/2 lb Italian sausage, casings removed, spicy or mild
• 1 bunch broccoli rabe, trimmed and blanched
• 2 tbsp extra virgin olive oil, rich and fruity
• 2 garlic cloves, minced and aromatic
• 1/2 tsp red pepper flakes, for a subtle heat
• Salt, to season

Instructions

1. Preheat oven to 475°F with a pizza stone or baking sheet inside to heat up.
2. Roll out the pizza dough on a floured surface to a 12-inch round, ensuring even thickness.
3. Brush the dough with olive oil, then spread ricotta evenly, leaving a 1-inch border.
4. Top with mozzarella, Parmesan, and crumbled sausage, distributing evenly.
5. Scatter blanched broccoli rabe and minced garlic over the top, then sprinkle with red pepper flakes and salt.
6. Transfer pizza to the preheated stone or sheet, bake for 12-15 minutes until crust is golden and cheese bubbles.
7. Let cool for 2 minutes before slicing to allow cheese to set slightly.

Perfectly crisp crust meets creamy ricotta and spicy sausage, balanced by the bitterness of broccoli rabe. Serve with a drizzle of olive oil and extra red pepper flakes for those who dare.

White Pizza with Sun-Dried Tomatoes and Feta

Oozing with cheesy goodness, this white pizza combines creamy textures with a tangy kick. Perfect for a cozy night in or a casual gathering with friends.

Ingredients

– 1 lb pizza dough, store-bought or homemade, room temperature
– 1/2 cup whole milk ricotta cheese, creamy and smooth
– 1/2 cup shredded mozzarella cheese, freshly grated
– 1/4 cup crumbled feta cheese, tangy and salty
– 1/4 cup sun-dried tomatoes in oil, drained and thinly sliced
– 2 tbsp rich extra virgin olive oil
– 1 garlic clove, minced
– 1/2 tsp finely ground black pepper
– 1/4 tsp sea salt
– 1 tbsp fresh basil leaves, chopped for garnish

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 round. Tip: Let the dough rest for 5 minutes if it’s too elastic.
3. Brush the dough with 1 tbsp olive oil, then spread the ricotta evenly over the surface.
4. Sprinkle the minced garlic, black pepper, and sea salt over the ricotta.
5. Add the shredded mozzarella and crumbled feta, then top with sun-dried tomatoes.
6. Drizzle the remaining 1 tbsp olive oil over the top. Tip: For extra crispiness, ensure the oven is fully preheated.
7. Carefully transfer the pizza to the preheated stone or sheet. Bake for 12-14 minutes until the crust is golden and cheese is bubbly. Tip: Rotate the pizza halfway through for even cooking.
8. Garnish with fresh basil before slicing.
Packed with flavors, this pizza offers a creamy base contrasted by the salty feta and sweet tomatoes. Serve with a light salad to balance the richness.

White Pizza with Butternut Squash and Sage

Holiday gatherings call for this White Pizza with Butternut Squash and Sage, a dish that combines creamy, savory, and earthy flavors in every bite.

Ingredients

• 1 lb pizza dough, store-bought or homemade, room temperature
• 1 cup whole milk ricotta cheese, creamy and smooth
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 cup butternut squash, roasted and mashed, sweet and velvety
• 2 tbsp fresh sage leaves, finely chopped, aromatic
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt, coarse

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 round. Aim for an even thickness.
3. Brush the dough with 1 tbsp of extra virgin olive oil to prevent sogginess.
4. Spread the ricotta cheese evenly over the dough, leaving a 1-inch border for the crust.
5. Dollop the mashed butternut squash over the ricotta, then sprinkle with Parmesan cheese.
6. Scatter the chopped sage, black pepper, and sea salt over the top.
7. Drizzle the remaining 1 tbsp of extra virgin olive oil over the pizza.
8. Transfer the pizza to the preheated stone or sheet. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.
9. Let the pizza cool for 2 minutes before slicing. This ensures the toppings set.

Melted cheeses and sweet squash create a luxurious texture, while sage adds a punch of flavor. Serve with a side of arugula salad for a fresh contrast.

White Pizza with Smoked Salmon and Dill

Yield a slice of luxury with this white pizza topped with smoked salmon and dill. Perfect for a gourmet twist on pizza night.

Ingredients

• 1 lb pizza dough, store-bought or homemade, room temperature
• 1/2 cup ricotta cheese, creamy and smooth
• 1/2 cup mozzarella cheese, freshly shredded
• 1/4 cup Parmesan cheese, finely grated
• 2 tbsp extra virgin olive oil, rich and fruity
• 4 oz smoked salmon, thinly sliced
• 1 tbsp fresh dill, finely chopped
• 1/2 tsp garlic powder
• 1/4 tsp sea salt, coarse
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat 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. Dough should be thin but not tearing.
3. Brush the dough with olive oil, leaving a 1-inch border for the crust.
4. Spread ricotta evenly over the dough, then sprinkle with mozzarella and Parmesan.
5. Season with garlic powder, sea salt, and black pepper.
6. Transfer pizza to the preheated stone or sheet. Bake for 10-12 minutes until crust is golden and cheese is bubbly.
7. Remove from oven and immediately top with smoked salmon and dill.
8. Let rest for 2 minutes before slicing. This allows the cheese to set slightly for cleaner cuts.

Serve this pizza with a crisp white wine to complement the smoky salmon. The creamy ricotta balances the saltiness, while the dill adds a fresh finish.

White Pizza with Roasted Red Peppers and Goat Cheese

Savory and slightly sweet, this white pizza combines creamy goat cheese with smoky roasted red peppers for a bold flavor profile.

Ingredients

• 1 lb pizza dough, store-bought or homemade, room temperature
• 1 cup whole milk ricotta cheese, creamy and smooth
• 1/2 cup roasted red peppers, thinly sliced, from a jar or homemade
• 4 oz goat cheese, crumbled, tangy and soft
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt, fine
• 1/4 cup fresh basil leaves, torn, for garnish

Instructions

1. Preheat 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 round. Drizzle with 1 tbsp olive oil.
3. Spread ricotta evenly over the dough, leaving a 1-inch border. Tip: Use the back of a spoon for an even layer.
4. Arrange roasted red peppers on top of the ricotta. Sprinkle with goat cheese, black pepper, and sea salt.
5. Transfer pizza to the preheated stone or sheet. Bake for 12-15 minutes until crust is golden and cheese is bubbly. Tip: Rotate pizza halfway for even cooking.
6. Remove from oven. Drizzle with remaining olive oil and garnish with fresh basil. Tip: Let rest for 2 minutes before slicing for cleaner cuts.

Zesty and creamy, this pizza offers a delightful contrast between the crispy crust and soft toppings. Serve with a light arugula salad dressed in lemon vinaigrette to complement the richness.

White Pizza with Apples and Brie

Just when you thought pizza couldn’t get any more indulgent, this white pizza with apples and brie comes along. It’s a perfect blend of sweet and savory, with a creamy texture that’s hard to resist.

Ingredients

• 1 lb pizza dough, store-bought or homemade, room temperature
• 2 tbsp rich extra virgin olive oil
• 1 cup whole milk ricotta cheese, creamy and smooth
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt, finely crushed
• 1 medium apple, thinly sliced and crisp
• 4 oz brie cheese, rind removed and sliced into thin pieces
• 1 tbsp fresh thyme leaves, aromatic and slightly woody

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 round. Drizzle with 1 tbsp olive oil.
3. Spread the ricotta evenly over the dough, leaving a 1-inch border. Sprinkle with black pepper and sea salt.
4. Arrange the apple slices and brie pieces on top of the ricotta. Tip: For even cooking, ensure the apple slices are uniformly thin.
5. Transfer the pizza to the preheated stone or sheet. Bake for 12-14 minutes until the crust is golden and the cheese is bubbly.
6. Remove from the oven and drizzle with the remaining olive oil. Sprinkle with fresh thyme. Tip: Adding thyme after baking preserves its flavor and color.
7. Let the pizza cool for 2 minutes before slicing. Tip: This rest period helps the cheese set for cleaner slices.

With its crispy crust, creamy ricotta, and the sweet crunch of apples, this pizza is a textural dream. Serve it with a light arugula salad to cut through the richness.

Conclusion

Hungry for something new and delicious? Our roundup of 18 white pizza recipes offers a treasure trove of flavors perfect for any occasion. Whether you’re a seasoned chef or a kitchen newbie, there’s a recipe here to inspire your next meal. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos