Description

This White Pizza Recipe features a crispy crust topped with a creamy ricotta and Parmesan mixture, garlic, oregano, basil, and melty mozzarella cheese. It is a simple yet flavorful alternative to traditional tomato-based pizzas, perfect for serving 8 people with a golden, herb-infused crust baked to perfection.

Ingredients

Pizza Base

1 pizza dough (12-16 ounces, store-bought or homemade)
¼ cup cornmeal (optional)
¼ cup all-purpose flour, for rolling dough

Cheese and Herb Topping

½ cup whole milk ricotta cheese
2 tablespoons grated Parmesan cheese
2 cloves garlic, finely minced
½ teaspoon dried oregano
¼ teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
1 cup shredded mozzarella cheese

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Instructions

Prepare Dough: If using store-bought dough, allow it to come to room temperature for at least 30 minutes to make it easier to stretch.
Preheat Oven: Set your oven to 450°F (230°C). Sprinkle cornmeal onto a rimmed baking sheet to prevent sticking and add texture to the crust.
Roll Dough: Lightly flour your work surface and gently stretch or roll the pizza dough into a 12-inch circle. Transfer it carefully to the prepared baking sheet. Curl the edges slightly to create a thicker crust border.
Make Ricotta Mixture: In a small bowl, combine ricotta cheese, grated Parmesan, minced garlic, dried oregano, dried basil, salt, and black pepper. Mix thoroughly to blend all flavors.
Oil and Garlic: Brush the entire surface of the pizza dough evenly with olive oil and sprinkle the minced garlic on top for enhanced flavor.
Add Ricotta and Mozzarella: Dollop the ricotta mixture over the dough and spread it evenly, then top with shredded mozzarella cheese evenly distributed across the surface.
Bake: Place the pizza in the preheated oven and bake for 10 to 12 minutes until the crust turns golden brown and cheese is melted and bubbly.
Serve: Optionally garnish with fresh basil or parsley, and serve with cracked red pepper flakes on the side for those who like a little heat.

Notes

Allowing the dough to come to room temperature makes it easier to work with and stretches without tearing.
Using cornmeal on the baking sheet helps prevent sticking and gives a slight crunch to the crust bottom.
Feel free to add fresh basil or parsley as a garnish for added aroma and color.
Adjust garlic quantity to your taste for stronger or milder flavor.
Use whole milk ricotta for creamier texture; part-skim ricotta can be used for a lighter version.