Name: White Pizza with Ricotta and Mozzarella Recipe
Ingredients: Pizza Dough: The foundation of any great pizza is, of course, the dough. You have several options here, each offering a slightly different texture and flavor profile. Homemade Pizza Dough: For the ultimate pizza experience, making your own dough is highly recommended. It might seem daunting, but with a little practice, it’s incredibly rewarding. Homemade dough allows you to control the ingredients and achieve the perfect texture – whether you prefer a thin and crispy crust or a thicker, chewier one. Consider using a classic Neapolitan dough recipe for a slightly chewy crust with airy pockets, or an American-style dough for a more substantial and slightly sweeter base. Experiment with different flours like ’00’ flour for a tender crust or bread flour for a chewier texture. Making dough from scratch also allows you to incorporate flavors right into the base, such as garlic powder, dried herbs like oregano or rosemary, or even a touch of Parmesan cheese for extra depth. Remember that homemade dough often tastes best when allowed to cold ferment in the refrigerator for 24-72 hours, developing a more complex flavor.; Store-Bought Pizza Dough (Fresh): For convenience, fresh pizza dough from the refrigerated section of your grocery store is a fantastic option. Look for high-quality dough from local bakeries or reputable brands. These pre-made doughs save time and effort without sacrificing too much on flavor. When selecting store-bought dough, check the ingredient list for minimal preservatives and avoid doughs that are overly processed or contain artificial flavors. Let the dough come to room temperature for at least an hour before stretching it out; this makes it much easier to handle and prevents tearing.; Store-Bought Pizza Dough (Frozen): Frozen pizza dough is the most convenient option and a great pantry staple to have on hand. While it might not have the same nuanced flavor as fresh or homemade dough, it can still produce a delicious pizza. Ensure you thaw the dough completely according to package instructions before using it. Allow ample time for thawing at room temperature or overnight in the refrigerator for best results. Frozen dough can sometimes be a bit denser, so you might need to stretch it a bit thinner than fresh dough.; Ricotta Cheese: Ricotta is the star of this white pizza, providing a creamy, slightly tangy base that perfectly complements the mozzarella. Whole Milk Ricotta: For the richest and creamiest texture, opt for whole milk ricotta. The higher fat content creates a luxurious mouthfeel and prevents the ricotta from drying out during baking. Look for ricotta that is smooth and has a slightly sweet and milky flavor. Avoid ricotta that is overly watery or grainy.; Part-Skim Ricotta: If you’re looking to lighten things up slightly, part-skim ricotta is a reasonable substitute. However, be aware that it can be a bit drier than whole milk ricotta. To combat dryness, you can drain excess liquid from the ricotta before using it and consider adding a tablespoon or two of heavy cream or olive oil to enhance its creaminess.; Fresh Ricotta (Homemade): For the ultimate ricotta experience, consider making your own fresh ricotta. It’s surprisingly easy to make at home with just milk, cream, and an acid like lemon juice or vinegar. Homemade ricotta is incredibly light, fluffy, and flavorful, and it will truly elevate your white pizza to another level. The taste difference between store-bought and homemade ricotta is significant, with homemade having a fresher, cleaner flavor.; Mozzarella Cheese: Mozzarella provides that classic pizza cheese pull and a mild, milky flavor that harmonizes with the ricotta. Fresh Mozzarella (Ball): Fresh mozzarella, packed in water, is the best choice for white pizza. It melts beautifully and has a superior flavor and texture compared to pre-shredded mozzarella. Look for balls of mozzarella that are firm and milky white. Slice or tear the fresh mozzarella into pieces for even melting and distribution on the pizza. Pat the mozzarella dry with paper towels before using it to remove excess moisture, which can make the pizza soggy.; Low-Moisture Mozzarella (Block): Low-moisture mozzarella, often sold in blocks and pre-shredded, is a more convenient option. While it doesn’t melt quite as creamily as fresh mozzarella, it still works well and is readily available. If using pre-shredded mozzarella, consider tossing it lightly with a bit of cornstarch to help prevent clumping and promote better browning. Block mozzarella can be shredded or sliced, depending on your preference.; Buffalo Mozzarella (Mozzarella di Bufala): For a truly decadent white pizza, splurge on buffalo mozzarella. Made from buffalo milk, it is incredibly rich, creamy, and flavorful. Buffalo mozzarella has a slightly tangier and more complex flavor than cow’s milk mozzarella. It’s best enjoyed fresh, so use it sparingly and savor its unique taste.; Garlic: Garlic is essential for adding aromatic depth and savory notes to the white pizza. Fresh Garlic: Fresh garlic cloves, minced or thinly sliced, are the best choice for white pizza. Their pungent aroma and flavor infuse the pizza beautifully as it bakes. Mincing garlic releases more of its flavor, while thinly sliced garlic offers a milder, sweeter taste. You can also roast garlic cloves before adding them to the pizza for a sweeter, mellower garlic flavor.; Garlic Powder: In a pinch, garlic powder can be used, but it lacks the fresh vibrancy of fresh garlic. If using garlic powder, sprinkle it sparingly over the pizza to avoid overpowering the other flavors. Garlic powder is best used as a subtle background flavor rather than the primary garlic element.; Roasted Garlic Paste: Roasted garlic paste offers a convenient way to incorporate the sweet, mellow flavor of roasted garlic. You can buy pre-made roasted garlic paste or easily make your own by roasting garlic cloves until soft and then mashing them into a paste.; Olive Oil: High-quality olive oil is crucial for flavor and texture. Extra Virgin Olive Oil: Always use extra virgin olive oil for the best flavor and health benefits. Extra virgin olive oil has a fruity, peppery flavor that enhances the taste of the pizza and helps create a crispy crust. Use it generously to brush the dough, drizzle over the toppings, and even finish the baked pizza.; Infused Olive Oils: For an extra layer of flavor, consider using infused olive oils, such as garlic-infused or herb-infused olive oil. These can add subtle nuances to the pizza without overpowering the other ingredients. Choose infused oils that complement the other flavors in the pizza, such as basil-infused or rosemary-infused olive oil.; Fresh Herbs: Fresh herbs add brightness, aroma, and a pop of color to the white pizza. Basil: Fresh basil is a classic Italian herb that pairs perfectly with ricotta and mozzarella. Its sweet, slightly peppery flavor adds a refreshing element to the pizza. Tear fresh basil leaves and scatter them over the pizza after it comes out of the oven for the best flavor and vibrant green color.; Oregano: Fresh oregano has a more robust, slightly pungent flavor that complements the richness of the cheese. Use it sparingly, as its flavor can be quite strong. Sprinkle fresh oregano leaves over the pizza before baking or after for a more pronounced flavor.; Rosemary: Fresh rosemary adds a piney, fragrant aroma and a slightly woodsy flavor to the pizza. Use rosemary sparingly, as its flavor can be overpowering. Strip the rosemary leaves from the stem and chop them finely before scattering them over the pizza.; Parsley: Fresh parsley offers a clean, slightly peppery flavor that brightens up the pizza. Italian flat-leaf parsley is preferred for its stronger flavor compared to curly parsley. Chop fresh parsley and sprinkle it over the pizza after baking for a fresh, vibrant finish.; Salt and Black Pepper: Simple seasonings that are essential for bringing out the flavors of all the other ingredients. Sea Salt or Kosher Salt: These salts have a cleaner, less metallic taste than iodized table salt. Use them to season the ricotta mixture and sprinkle over the pizza before baking. Flaky sea salt, like Maldon, can be sprinkled over the finished pizza for a textural and flavor boost.; Freshly Ground Black Pepper: Freshly ground black pepper has a more complex and aromatic flavor than pre-ground pepper. Use it to season the ricotta mixture and sprinkle over the pizza. You can also use white pepper for a milder peppery flavor if desired.

Ingredients

Pizza Dough: The foundation of any great pizza is, of course, the dough. You have several options here, each offering a slightly different texture and flavor profile.
- Homemade Pizza Dough: For the ultimate pizza experience, making your own dough is highly recommended. It might seem daunting, but with a little practice, it’s incredibly rewarding. Homemade dough allows you to control the ingredients and achieve the perfect texture – whether you prefer a thin and crispy crust or a thicker, chewier one. Consider using a classic Neapolitan dough recipe for a slightly chewy crust with airy pockets, or an American-style dough for a more substantial and slightly sweeter base. Experiment with different flours like ’00’ flour for a tender crust or bread flour for a chewier texture. Making dough from scratch also allows you to incorporate flavors right into the base, such as garlic powder, dried herbs like oregano or rosemary, or even a touch of Parmesan cheese for extra depth. Remember that homemade dough often tastes best when allowed to cold ferment in the refrigerator for 24-72 hours, developing a more complex flavor.
- Store-Bought Pizza Dough (Fresh): For convenience, fresh pizza dough from the refrigerated section of your grocery store is a fantastic option. Look for high-quality dough from local bakeries or reputable brands. These pre-made doughs save time and effort without sacrificing too much on flavor. When selecting store-bought dough, check the ingredient list for minimal preservatives and avoid doughs that are overly processed or contain artificial flavors. Let the dough come to room temperature for at least an hour before stretching it out; this makes it much easier to handle and prevents tearing.
- Store-Bought Pizza Dough (Frozen): Frozen pizza dough is the most convenient option and a great pantry staple to have on hand. While it might not have the same nuanced flavor as fresh or homemade dough, it can still produce a delicious pizza. Ensure you thaw the dough completely according to package instructions before using it. Allow ample time for thawing at room temperature or overnight in the refrigerator for best results. Frozen dough can sometimes be a bit denser, so you might need to stretch it a bit thinner than fresh dough.

Ricotta Cheese: Ricotta is the star of this white pizza, providing a creamy, slightly tangy base that perfectly complements the mozzarella.
- Whole Milk Ricotta: For the richest and creamiest texture, opt for whole milk ricotta. The higher fat content creates a luxurious mouthfeel and prevents the ricotta from drying out during baking. Look for ricotta that is smooth and has a slightly sweet and milky flavor. Avoid ricotta that is overly watery or grainy.
- Part-Skim Ricotta: If you’re looking to lighten things up slightly, part-skim ricotta is a reasonable substitute. However, be aware that it can be a bit drier than whole milk ricotta. To combat dryness, you can drain excess liquid from the ricotta before using it and consider adding a tablespoon or two of heavy cream or olive oil to enhance its creaminess.
- Fresh Ricotta (Homemade): For the ultimate ricotta experience, consider making your own fresh ricotta. It’s surprisingly easy to make at home with just milk, cream, and an acid like lemon juice or vinegar. Homemade ricotta is incredibly light, fluffy, and flavorful, and it will truly elevate your white pizza to another level. The taste difference between store-bought and homemade ricotta is significant, with homemade having a fresher, cleaner flavor.

Mozzarella Cheese: Mozzarella provides that classic pizza cheese pull and a mild, milky flavor that harmonizes with the ricotta.
- Fresh Mozzarella (Ball): Fresh mozzarella, packed in water, is the best choice for white pizza. It melts beautifully and has a superior flavor and texture compared to pre-shredded mozzarella. Look for balls of mozzarella that are firm and milky white. Slice or tear the fresh mozzarella into pieces for even melting and distribution on the pizza. Pat the mozzarella dry with paper towels before using it to remove excess moisture, which can make the pizza soggy.
- Low-Moisture Mozzarella (Block): Low-moisture mozzarella, often sold in blocks and pre-shredded, is a more convenient option. While it doesn’t melt quite as creamily as fresh mozzarella, it still works well and is readily available. If using pre-shredded mozzarella, consider tossing it lightly with a bit of cornstarch to help prevent clumping and promote better browning. Block mozzarella can be shredded or sliced, depending on your preference.
- Buffalo Mozzarella (Mozzarella di Bufala): For a truly decadent white pizza, splurge on buffalo mozzarella. Made from buffalo milk, it is incredibly rich, creamy, and flavorful. Buffalo mozzarella has a slightly tangier and more complex flavor than cow’s milk mozzarella. It’s best enjoyed fresh, so use it sparingly and savor its unique taste.

Garlic: Garlic is essential for adding aromatic depth and savory notes to the white pizza.
- Fresh Garlic: Fresh garlic cloves, minced or thinly sliced, are the best choice for white pizza. Their pungent aroma and flavor infuse the pizza beautifully as it bakes. Mincing garlic releases more of its flavor, while thinly sliced garlic offers a milder, sweeter taste. You can also roast garlic cloves before adding them to the pizza for a sweeter, mellower garlic flavor.
- Garlic Powder: In a pinch, garlic powder can be used, but it lacks the fresh vibrancy of fresh garlic. If using garlic powder, sprinkle it sparingly over the pizza to avoid overpowering the other flavors. Garlic powder is best used as a subtle background flavor rather than the primary garlic element.
- Roasted Garlic Paste: Roasted garlic paste offers a convenient way to incorporate the sweet, mellow flavor of roasted garlic. You can buy pre-made roasted garlic paste or easily make your own by roasting garlic cloves until soft and then mashing them into a paste.

Olive Oil: High-quality olive oil is crucial for flavor and texture.
- Extra Virgin Olive Oil: Always use extra virgin olive oil for the best flavor and health benefits. Extra virgin olive oil has a fruity, peppery flavor that enhances the taste of the pizza and helps create a crispy crust. Use it generously to brush the dough, drizzle over the toppings, and even finish the baked pizza.
- Infused Olive Oils: For an extra layer of flavor, consider using infused olive oils, such as garlic-infused or herb-infused olive oil. These can add subtle nuances to the pizza without overpowering the other ingredients. Choose infused oils that complement the other flavors in the pizza, such as basil-infused or rosemary-infused olive oil.

Fresh Herbs: Fresh herbs add brightness, aroma, and a pop of color to the white pizza.
- Basil: Fresh basil is a classic Italian herb that pairs perfectly with ricotta and mozzarella. Its sweet, slightly peppery flavor adds a refreshing element to the pizza. Tear fresh basil leaves and scatter them over the pizza after it comes out of the oven for the best flavor and vibrant green color.
- Oregano: Fresh oregano has a more robust, slightly pungent flavor that complements the richness of the cheese. Use it sparingly, as its flavor can be quite strong. Sprinkle fresh oregano leaves over the pizza before baking or after for a more pronounced flavor.
- Rosemary: Fresh rosemary adds a piney, fragrant aroma and a slightly woodsy flavor to the pizza. Use rosemary sparingly, as its flavor can be overpowering. Strip the rosemary leaves from the stem and chop them finely before scattering them over the pizza.
- Parsley: Fresh parsley offers a clean, slightly peppery flavor that brightens up the pizza. Italian flat-leaf parsley is preferred for its stronger flavor compared to curly parsley. Chop fresh parsley and sprinkle it over the pizza after baking for a fresh, vibrant finish.

Salt and Black Pepper: Simple seasonings that are essential for bringing out the flavors of all the other ingredients.
- Sea Salt or Kosher Salt: These salts have a cleaner, less metallic taste than iodized table salt. Use them to season the ricotta mixture and sprinkle over the pizza before baking. Flaky sea salt, like Maldon, can be sprinkled over the finished pizza for a textural and flavor boost.
- Freshly Ground Black Pepper: Freshly ground black pepper has a more complex and aromatic flavor than pre-ground pepper. Use it to season the ricotta mixture and sprinkle over the pizza. You can also use white pepper for a milder peppery flavor if desired.

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Instructions

Preheat Your Oven and Baking Surface: This is arguably the most crucial step for achieving a crispy crust. Preheat your oven to the highest temperature it can reach, ideally 500°F (260°C) or even hotter if your oven allows. Place a pizza stone or baking steel in the oven while it preheats. The stone or steel needs to be scorching hot to create that perfect crispy bottom crust. Allow at least 30-45 minutes for the stone or steel to fully preheat. If you don’t have a pizza stone or steel, you can use a heavy baking sheet, but it won’t retain heat as effectively, and the crust may not be as crispy.

Prepare the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, minced garlic, a drizzle of olive oil, salt, and freshly ground black pepper. Mix everything together thoroughly until well combined. Taste and adjust seasoning as needed. You can add a pinch of dried oregano or red pepper flakes to the ricotta mixture for extra flavor if desired. Set the ricotta mixture aside.

Stretch or Shape the Pizza Dough: Lightly flour your work surface. If using homemade or fresh store-bought dough, gently stretch or shape it into your desired pizza shape. For a classic round pizza, start from the center and work your way outwards, gently stretching and rotating the dough. For a rectangular or oval pizza, you can use a rolling pin, but be careful not to deflate the dough too much. Aim for a thickness that you prefer; thinner crusts will cook faster and crispier, while thicker crusts will be chewier. If using frozen dough, ensure it is fully thawed and follow the package instructions for stretching.

Prepare the Pizza Base: Carefully remove the preheated pizza stone or baking steel from the oven. Lightly dust a pizza peel with flour or cornmeal (cornmeal helps prevent sticking and adds a bit of texture to the bottom crust). Gently place the stretched pizza dough onto the prepared pizza peel. Brush the pizza dough lightly with olive oil. This helps create a barrier against moisture from the ricotta and mozzarella and promotes browning.

Assemble the White Pizza: Spread the ricotta mixture evenly over the pizza dough, leaving a small border for the crust. Don’t overload the pizza with ricotta, as too much moisture can make the crust soggy. Distribute the fresh mozzarella slices or pieces evenly over the ricotta layer. Drizzle a little more olive oil over the pizza. This adds flavor and helps the cheese melt beautifully. Sprinkle with a pinch of salt and freshly ground black pepper.

Bake the Pizza: Carefully slide the pizza from the pizza peel onto the preheated pizza stone or baking steel in the oven. Bake for 8-12 minutes, or until the crust is golden brown and crispy, and the mozzarella is melted, bubbly, and lightly golden in spots. The baking time will vary depending on your oven temperature, the thickness of your crust, and the type of dough you are using. Keep a close eye on the pizza to prevent burning. If the crust is browning too quickly, you can lower the oven temperature slightly or move the pizza to a lower rack in the oven.

Garnish and Serve: Once the pizza is baked to perfection, remove it from the oven and transfer it to a cutting board. Immediately garnish with fresh basil leaves, oregano, rosemary, or parsley, or a combination of your favorite herbs. Let the pizza cool for a minute or two before slicing and serving. This allows the cheese to set slightly and makes it easier to slice. Slice the pizza into wedges and serve hot.

Nutrition

Serving Size: One Normal Portion
Calories: 350-450
Sugar: 2-4g
Sodium: 400-600mg
Fat: 20-25g
Saturated Fat: 10-15g
Carbohydrates: 30-40g
Fiber: 2-3g
Protein: 15-20g
Cholesterol: 60-80mg