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White pizza with ricotta and mozzarella
Ricotta and cheese white pizza with fresh basil

White Ricotta & Garlic Pizza

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
One of the creamiest examples of 'Pizza Bianca'. Ricotta is a fresh whey cheese that is soft, milky, and slightly sweet. Unlike tomato sauce, it isn't acidic, creating a much milder profile. The secret is seasoning: Ricotta is neutral on its own, so it demands salt, pepper, and garlic to come alive.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 2 servings
🔥 Calories 720 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Baking sheet
  • Mixing bowl
  • Whisk
  • Grater

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Preheat oven to 430°F (220°C). Place ricotta in a sieve to drain excess liquid.

Tip: Removing water is crucial for a crispy crust.
2 ✓

In a bowl, mix the drained ricotta with crushed garlic, salt, and pepper until creamy.

Tip: Salt highlights the natural sweetness of the lactose in the cheese.
3 ✓

Roll out the dough and place on a baking sheet. Spread the seasoned ricotta cream evenly over it.

Tip: Don't press down too hard to avoid damaging the dough's structure.
4 ✓

Sprinkle with grated Parmesan, then top with mozzarella slices.

Tip: Parmesan adds a salty crust, while mozzarella provides the stretch.
5 ✓

Drizzle with a little olive oil and bake for 12-15 minutes until the edges are golden and the cheese is bubbly.

Tip: White pizzas benefit from a slightly longer bake as the cheese cools the surface.
6 ✓

Remove and immediately top with fresh basil. Let cool for a few minutes before serving.

Tip: Hot cheese burns, and flavors settle better as the pizza cools slightly.

Recipe FAQ

Why did the ricotta make the crust soggy?
Ricotta can hold a lot of water. Strain it for 20 minutes before using, or choose a drier brand.
Can I flavor the ricotta?
Absolutely! Lemon zest, nutmeg, or fresh herbs work wonders.

Ingredients

  • 10-12 oz Pizza Dough
  • 5 oz Ricotta cheese
  • 7 oz Mozzarella cheese
  • 1.75 oz Parmigiano Reggiano
  • 2 tbsp Olive Oil
  • 10 leaves Fresh Basil
  • 2 cloves Garlic
  • 1 pinch Salt
  • 1 pinch Freshly ground black pepper