Go Back

White Pizza

A wedge of white pizza on a piece of parchment.
My grandmother didn't like sauce and always ordered white pizza--before fancy white slices were en vogue. This white pizza with a dollop of ricotta is an ode to her.
Jamie Geller

Prep 15 mins
Cook 10 mins
Total 25 mins
8 servings
302 kcal


  • Baking stones (optional), but worth it


  • Finely ground cornmeal for the baking sheet
  • 1 pound pizza dough
  • All-purpose flour for the work surface
  • 3 tablespoons extra-virgin olive oil plus more for drizzling (optional)
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups shredded mozzarella
  • 1 cup ricotta
  • Coarse sea salt (optional)


  • Preheat the oven to 450°F (232°C). Lightly sprinkle 2 pizza stones or baking sheets with a dusting of cornmeal.
  • Separate the pizza dough into 2 equal pieces. On a lightly floured work surface, roll out each piece of dough, then transfer it to a prepared pizza stone or baking sheet. Drizzle each dough round with 1 1/2 tablespoons olive oil and sprinkle with 1/4 teaspoon salt. Top each with 3/4 cup shredded mozzarella and dot all over with 1/2 cup ricotta (about 10 dollops per pizza). Bake for 8 to 10 minutes, rotating the pans once halfway through baking.
  • Finish with a sprinkle of sea salt and an additional drizzle of olive oil, if desired.


Blue Cheese, Pear, and Arugula Pizza variation

Instead of drizzling the dough directly with olive oil, first arrange 2 unpeeled, cored, and very thinly sliced pears on the dough, leaving a 1/2-inch border all around. Then drizzle with the olive oil and sprinkle with salt and freshly ground black pepper to taste. Bake until the crust is just starting to turn golden brown, about 10 minutes. Sprinkle 2/3 cup crumbled blue cheese over the pears and scatter 1/2 to 1 cup baby arugula over the top. Drizzle with more olive oil, if desired. Serve immediately.