Classic Pizza Bianca with Fresh Mozzarella Ricotta and Garlic

Classic Pizza Bianca with Fresh Mozzarella Ricotta and Garlic

Craving a taste of Italy? Try this Classic Pizza Bianca with Fresh Mozzarella, Ricotta, and Garlic. I remember the first time I tried making a white pizza at home, it was a literal puddle. I hadn't realized that fresh mozzarella and ricotta carry so much water.

The result was a soggy, sad mess that definitely didn't have that "shatter" crunch I was looking for.

After a few trials, I learned the magic of the "dry prep." Now, when I pull this out of the oven, the smell of toasted garlic and fresh rosemary fills the whole kitchen. It’s a total crowd pleaser because it feels fancy but actually uses really simple ingredients.

We've made this for countless late night hangouts, and it never fails to impress.

The beauty of this recipe is in the simplicity. You aren't hiding behind a thick tomato sauce, so the quality of your olive oil and the freshness of your garlic really shine through. It’s light, fragrant, and has just a tiny hint of heat from the red pepper flakes.

Trust me, once you master the balance of the three cheeses, you’ll never go back to the frozen stuff.

The Physics of the Rise

Starch Gelatinization: High heat causes the water in the dough to turn to steam, inflating the air pockets before the structure sets.

Fat Aromatic Infusion: The garlic and rosemary flavors are fat soluble, meaning they bind to the olive oil to coat every millimeter of the dough.

Moisture Migration Control: Straining the ricotta prevents excess whey from seeping into the crust, which would otherwise steam the dough instead of crisping it.

Finding the right balance between a soft interior and a crispy bottom depends entirely on your heat source. While the oven is great for melting that mozzarella into a velvety blanket, a preheated cast iron pan on the stovetop can give you those beautiful dark spots on the bottom of the crust.

Both ways work, but the oven is my go to when I'm feeding the whole family at once.

Crucial Timing and Temperature Benchmarks

Getting the temperature right is the difference between a pale, bready pizza and something spectacular. We want that 500 gram dough to stretch easily without snapping back. If your kitchen is cold, give the dough an extra 10 minutes to sit out.

It needs to feel loose and supple, like a soft pillow, before you even think about stretching it.

• Dough Resting:15 minutes at room temperature ensures the gluten relaxes for easy shaping.
• Oven Temperature:230°C (450°F) provides the necessary thermal shock for a quick rise.
• Oil Infusion:3 minutes on low heat prevents the garlic from turning bitter or burnt.

Selecting the Best White Pizza Components

When selecting your ingredients, don't even bother with low-fat ricotta. It lacks the structure needed to stand up to the high heat and often turns grainy. We want that velvety mouthfeel that only full fat dairy provides.

If you can find it, Buffalo mozzarella is a lovely upgrade, though the 250 grams of standard fresh mozzarella listed in our recipe works perfectly for an everyday dinner.

Essential Ingredients and Smart Substitutions

• 60 ml extra virgin olive oil: The base of our pizza bianca sauce.
• 4 cloves garlic, minced: Essential for that aromatic punch.
• 2 grams red pepper flakes: Adds a subtle back of-the throat warmth.
• 1 gram coarse sea salt: Pops against the creamy cheese.
• 250 grams fresh mozzarella: Use pieces about the size of a marble.
• 240 grams whole milk ricotta: Why this? It provides a soft, cloud like texture that offsets the salty Pecorino.
• 40 grams Pecorino Romano: Freshly grated is a must for melting.
• 500 grams pizza dough: High hydration dough gives the best bubbles.
• 5 grams fresh rosemary: Finely chopped to release oils.
• 5 ml honey: Why this? A tiny drizzle balances the salty cheese and pungent garlic.
• 20 grams semolina flour: For dusting the pan and adding crunch.

If you don't have Pecorino, you can swap it for Parmesan, though the flavor will be slightly less tangy. For the herbs, if rosemary feels too strong for your kids, fresh thyme is a great substitute that still smells incredible as it bakes. This technique is actually very similar to the base prep used in my Classic Neapolitan Style Pizza recipe, where dough handling is everything.

Simple Tools for High Heat Baking

You don't need a fancy outdoor oven to make this. A heavy duty baking sheet or a large cast iron skillet will do the job beautifully. The key is to have something that holds heat well.

I personally use a simple perforated pizza pan because it lets the air circulate under the dough, ensuring the bottom is just as crispy as the edges.

A small saucepan is needed to gently warm your 60 ml of olive oil with the 4 cloves of minced garlic. This step is non negotiable! If you put raw garlic straight on the pizza, it often stays raw and sharp or burns before the dough is cooked.

Warming it first creates a mellow, infused Pizza Bianca sauce that acts as the soul of the dish.

Assembling and Baking Your White Pizza

1. Prep the cheese. Place your 240 grams of ricotta in a fine mesh strainer over a bowl. Note: This removes excess whey to keep the crust crispy.
2. Infuse the oil. Combine 60 ml olive oil, 4 cloves minced garlic, and 2 grams red pepper flakes in a small pan over low heat for 3 minutes until fragrant but not browned.
3. Heat the oven. Preheat your oven to 230°C. Note: A hot oven is the secret to a great "oven spring."
4. Prepare the surface. Sprinkle 20 grams of semolina flour onto your baking sheet.
5. Stretch the dough. Gently pull your 500 grams of dough into a large circle or rectangle. Wait until the dough stops shrinking back before adding toppings.
6. Apply the base. Brush the garlic infused oil generously over the entire surface of the dough.
7. Layer the cheeses. Scatter 250 grams of torn mozzarella and 40 grams of Pecorino. Add dollops of the strained ricotta.
8. Add aromatics. Sprinkle 5 grams of chopped rosemary and 1 gram of sea salt over the top.
9. Bake the pizza. Slide into the oven for 10-12 minutes until the crust is golden and the cheese is bubbling.
10. Finish and serve. Drizzle 5 ml of honey over the hot pizza and slice immediately.

Chef's Tip: If you have a spray bottle, mist the oven walls with a little water right after sliding the pizza in. The steam helps the crust expand before it hardens, giving you those big, beautiful bubbles.

Solving Common Texture and Flavor Problems

Why is my crust pale and soft?

This usually happens if the oven wasn't preheated long enough or if the dough was too cold. Cold dough doesn't puff up correctly. Ensure your oven has been at 230°C for at least 20 minutes before baking.

Also, check that you didn't skip the semolina flour on the bottom; it acts like little ball bearings that help heat circulate.

My garlic tastes bitter.

If the garlic in your Pizza Bianca sauce recipe turns brown or black during the infusion stage, it will taste bitter. You only want a gentle sizzle. If it gets too dark, it's better to start over with fresh oil and garlic than to ruin the whole pizza. Low and slow is the rule for the infusion!

The ricotta made the pizza watery.

Even "firm" ricotta can release liquid under high heat. If you're seeing puddles, it's a sign the ricotta wasn't strained long enough or you used a brand with too many stabilizers. I sometimes even press the ricotta gently with a paper towel after straining to be extra sure.

Common Mistakes Checklist ✓ Let the dough reach room temperature (prevents tearing and shrinking) ✓ Strain the ricotta for at least 15 minutes (avoids a soggy center) ✓ Don't let the garlic brown in the saucepan (prevents a bitter aftertaste) ✓ Preheat the

oven for a full 20 minutes (ensures a crisp crust) ✓ Use semolina instead of regular flour for dusting (adds better crunch)

Adjusting the Recipe for Any Crowd

When scaling this recipe down for a solo dinner, you can easily use 250 grams of dough and halve the toppings. For the egg based parts of some doughs, you'd beat the egg and use half, but since this is a standard high hydration dough, you just measure by weight.

Reduce the cook time by about 2 minutes since a smaller pizza heats through faster.

If you're doubling the recipe for a party, work in batches. Don't try to crowd two pizzas onto one rack unless you have a convection oven, as the top pizza will block the heat from reaching the bottom one.

For the spices and garlic, you don't actually need to double them perfectly; using 1.5x the red pepper and rosemary is usually plenty to keep the flavor balanced without it becoming overwhelming.

Flavorful Variations and Smart Ingredient Swaps

If you're out of fresh rosemary, don't worry. You can use dried, but use only about a third of the amount since dried herbs are much more concentrated. For a bit of a "gourmet" twist (though we like to keep it simple), a handful of fresh arugula tossed in lemon oil and placed on top after baking is incredible.

It adds a peppery crunch that cuts through the rich ricotta.

This pizza is also a great way to use up leftover cheeses from other nights. If you have a bit of ricotta left over from a Classic Ricotta Lasagna recipe, this is the perfect place to use it. Just remember the straining rule applies no matter what!

Kitchen Myths Debunked

Many people believe that you need a specialized "pizza sauce" for it to be a real pizza. In reality, the traditional Italian Pizza Bianca literally translates to "white pizza," and the olive oil infusion is the authentic way to keep the dough moist and flavorful.

You aren't "missing" anything by skipping the tomatoes!

Another common myth is that you should grease your pizza pan with butter or cooking spray. This actually leads to a "fried" dough texture rather than a baked one. Using semolina flour or a light dusting of regular flour is the secret to that authentic, stone baked mouthfeel.

It allows the dough to breathe and crisp up properly.

Storage Tips and Easy Reheating Methods

Storage: You can keep leftover slices in the fridge for up to 3 days. I recommend wrapping them tightly in foil to prevent the cheese from picking up "fridge smells." This pizza also freezes surprisingly well!

Place individual slices on a tray to freeze solid, then pop them into a freezer bag for up to 2 months.

Zero Waste: Don't toss those rosemary stems! If you have leftover garlic oil and rosemary stems, throw them into a jar. The stems still have plenty of flavor and can be used to scent oil for roasting potatoes later in the week.

If you have a small amount of ricotta left, whisk it into your morning scrambled eggs for a velvety upgrade.

Reheating: Please, I beg of you, stay away from the microwave. It turns the beautiful crust into a rubbery tire. The best way to reheat is in a dry frying pan over medium heat.

Cover the pan with a lid for about 2 minutes; the bottom will get crispy again while the lid traps enough heat to re melt the mozzarella and ricotta.

Perfect Pairings for Your Pizza Night

Because this pizza is quite rich and cheesy, it pairs beautifully with something bright and acidic. A simple green salad with a sharp balsamic vinaigrette is my go to. The vinegar cuts right through the fat of the whole milk ricotta and leaves your palate ready for another bite.

If you're looking for something more substantial, a tray of roasted balsamic Brussels sprouts or some grilled asparagus works wonders. The charred vegetable notes play really well with the toasted garlic in the pizza bianca sauce.

It’s a simple way to turn a quick pizza into a full, family friendly feast without spending hours at the stove.