White Pizza Recipe – Delicious Recipe Ever

White Pizza Recipe – Delicious Recipe Ever: Consider cheese pizza to be uninteresting? You may try something different by using the White Pizza recipe, which is more complex. An olive oil that has been infused with garlic and herbs is put on a pizza crust, and then three cheeses are layered on top of the crust to create a wonderful and cheesy pizza.

Over the course of a very long time, our family has been known for baking pizza. Pizza was one of the first dishes that my daughter developed a like for. In addition, my youngest child’s favorite food that I make is pizza at the moment. The children, on the other hand, consistently select the same pizza when it is pizza night. The first one is pepperoni, while the second one is cheese.

White Pizza Recipe – Delicious Recipe Ever

Although I do not believe that there is anything wrong with cheese pizza, I do. With pepperoni pizza, for example. Still, there are instances when you require something a little bit more. An example would be a coating of garlic and rosemary on your crust.

After that, three distinct cheeses were sprinkled on top. In addition, a small amount of red pepper flakes for a touch of fire. When it comes to pizza nights, this White Pizza, also known as Pizza Bianca, is one of my favorite options.


  • 1 lb pizza dough
  • 1 clove garlic, minced
  • 1 teaspoon finely chopped fresh rosemary
  • 2 tablespoons extra virgin olive oil
  • 3/4 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • Crushed red pepper

Also See:

Chicken Bacon Ranch Pizza Recipe – Learn With Experts

How to make White Pizza

Warm the oven up to 500°. Spread cornmeal out on two big baking sheets and brush each with vegetable oil. Warm up the olive oil in a small saucepan over medium-low heat. Add the garlic and stir it in until it turns a light brown color.

Take it off the heat right away. Put garlic through a strainer and add a pinch of salt. Set both of them aside and save the oil. Salt, pepper, and half of the herbs should be mixed together in a small bowl.

Make a round ball out of each half of the pizza dough on a lightly floured surface. Then, press down the middle of each ball to make a 1/2″ top. Move your hands along the crust inch by inch while the dough rests on the backs of your hands and your fingers.

This will help the dough stretch out. Place on baking sheets that have been prepped. Use the garlic oil that you saved to brush all over each pizza dough. Add 1 cup of mozzarella and 2 tablespoons of pecorino to each pizza, and then spread 3/4 cup of the ricotta mixture on top of each one.

15 to 17 minutes, or until the top is golden and the cheese melts. Before cutting and serving, top with the rest of the herbs, the garlic chips you saved, and the red pepper flakes. This information was brought in from poll. On their website, you might find more information or the same content in a different manner.


  • Calories: 250 kcal
  • Carbohydrates: 25 g
  • Protein: 12 g
  • Fat: 11 g
  • Saturated Fat: 6 g
  • Polyunsaturated Fat: 0.4 g
  • Monounsaturated Fat: 3 g
  • Cholesterol: 25 mg
  • Sodium: 527 mg
  • Potassium: 47 mg
  • Fiber: 1 g
  • Sugar: 1
  • Vitamin A: 249 IU
  • Vitamin C: 1 mg
  • Calcium: 226 mg
  • Iron: 2 mg

Tips and Tricks

  • Additionally, if you are creating the pizza dough, you might incorporate some garlic and rosemary into the dough itself. After that, you could simply brush some olive oil on the dough before adding the cheeses.
  • To ensure that the ricotta is distributed evenly, the easiest method is to first dollop it onto the pizza and then spread it with a spoon or a spatula in a gentle manner. It is not necessary for it to be flawless!
  • The mozzarella that I use is one that is less expensive and can be easily shredded and melted. However, if you are using fresh mozzarella, you could just slice it and add it to the top of the pizza that you are making.
  • When I cook pizza, I like to use parchment paper as a foundation. By doing so, I am able to reduce the amount of flour that I use when shaping my dough, and it is also much simpler to transfer on my pizza stone.
  • In the event that you are baking the pizza on a baking sheet or using a pizza pan, you will not be required to place parchment paper on the pizza.
  • Pre baking the pizza crust for around five minutes before to adding the toppings is recommended if you prefer a crust that is crispier. In reality, this results in leftovers that are of a satisfactory quality. My preferred method for reheating pizza is to use a skillet that has a lid and place it on the stove top.

Make Ahead and Freezing Instructions

If you want to save time, you may pre-bake the dough ahead of time, let it cool fully, and then store it in the refrigerator, covered, for one to two days until you are ready to add toppings and bake it. Additionally, the entire pizza can be assembled approximately one to two days in advance.

Freezing: If you want the greatest results, you should freeze the pizza dough or crust. Take a look at my suggestions for getting pizza dough frozen.

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