White Pizza Garlic Rosemary

If you have never tried a white pizza before this recipe will completely change how you think about homemade pizza nights. It skips the tomato sauce in favor of a creamy luscious base with plenty of garlicky olive oil and a heap of rich cheeses. Every time I bake this up the house smells like an Italian bakery and it vanishes in minutes thanks to the crisp crust and gooey cheese.

The first time I made this it was on a whim with leftover dough after a red-sauce pizza and even picky eaters grabbed seconds. Now it is a regular at family movie night.

Ingredients

• Pizza dough: About one pound gives the perfect chew so pick a high quality refrigerated or bakery dough
• Fresh garlic: One clove minced for real aroma and depth try to use fresh not jarred
• Rosemary: Just a teaspoon finely chopped brings a lovely piney fragrance go for fresh sprigs when possible
• Extra virgin olive oil: Two tablespoons for brushing the crust enhances those Mediterranean flavors opt for robust oil for more flavor
• Ricotta cheese: Creamy and mild about three quarters cup always choose whole milk for the best texture
• Mozzarella cheese: One cup shredded adds melt and stretch get block mozzarella and shred it yourself for freshness
• Parmesan cheese: One third cup grated for sharpness and umami grate yourself for best results
• Crushed red pepper: For some heat a pinch does it use fresher pepper flakes if available

Instructions

Prep Your Pizza Stone:

Place your pizza stone in the oven and preheat to your hottest setting around 450 to 500 degrees. Let it heat for at least thirty minutes so the bottom crisps beautifully and does not stick.

Shape the Dough:

Dust your parchment paper lightly with flour to prevent sticking. Use your fingertips or a rolling pin to flatten the dough into a large round about fourteen inches wide. Work from the center out so the crust stays even.

Mix and Brush the Aromatics:

Stir together the minced garlic chopped rosemary and olive oil in a small bowl. Brush this mix over the entire surface of the crust especially to the edges. This oily layer adds big flavor and helps the cheese brown.

Layer the Cheeses:

Add dollops of ricotta over the crust and gently spread so most of the base is covered but do not worry about being perfect. Sprinkle your shredded mozzarella evenly over the ricotta then top with grated Parmesan so every bite has the right amount of each cheese.

Add a Touch of Heat:

Scatter a light dusting of crushed red pepper flakes over the pizza. Adjust the amount based on how much spice you like but usually less than half a teaspoon is enough for mild heat.

Bake Until Golden:

Carefully slide the pizza with its parchment onto the hot stone in the oven. Bake for about ten to twelve minutes until the cheese bubbles and the edges turn golden brown. Peek at the bottom to make sure it is firm before pulling it out.

Slice and Serve:

Let the pizza cool for a minute once out of the oven then use a sharp knife or wheel to slice into wedges. Serve it hot while the cheese is still stretchy.

I always look forward to swirling the rosemary olive oil because that scent fills the kitchen and signals it is pizza night. My kids now help sprinkle the crushed red pepper so everyone gets their perfect amount of kick.

Storage Tips

White pizza stores well in the fridge for up to three days just wrap it with foil or keep it in an airtight container. For reheating avoid the microwave which makes the crust chewy just warm sliced pieces in a hot skillet until crisp again. If freezing wrap individual slices tightly so they do not freezer burn and reheat from frozen in a hot oven.

Ingredient Substitutions

No ricotta on hand cottage cheese works in a pinch just drain off any liquid. Swap rosemary with thyme or even fresh basil if you have it and a drizzle of truffle oil is pure luxury. Part skim mozzarella also bakes up nicely if you want to lighten things up.

Serving Suggestions

This pizza pairs wonderfully with a peppery arugula salad or a bowl of lemony roasted vegetables. For a twist top with sautéed mushrooms or caramelized onions before baking. I like to serve it as part of a weekend brunch spread with eggs and fresh fruit too.

Cultural Snapshot

White pizza has roots in central Italy where bianca pies are a canvas for cheese and fragrant herbs rather than tomato. Italians sometimes use a blend of cheeses and add local greens making each family version unique. Over the years I have found that using the freshest cheeses makes the difference just like the pizzerias in Rome.

Seasonal Adaptations

Use fresh oregano or thyme in place of rosemary for a summery flare. Top with roasted butternut squash or zucchini in fall for extra color and sweetness. Swap crushed red pepper for chili oil drizzled on top to warm up winter nights.

Success Stories

I brought this pizza to a neighborhood potluck and barely got a slice myself it disappeared so fast. Several friends now text for the recipe every time they host their own homemade pizza night. My cousin started making it with gluten free dough and swears by the results.

Freezer Meal Conversion

Bake the pizza as usual and let it cool completely before slicing and freezing. When you are ready to enjoy it just take a wedge straight from the freezer and heat it at four hundred degrees on a baking tray until bubbly. This tastes almost as good as freshly baked and makes for a no stress lunch.

This pizza delivers gourmet flavor from pantry ingredients and never fails to impress. Enjoy every cheesy slice with your favorite crowd.

Common Recipe Questions

→ What kind of dough works best?

Use fresh or store-bought dough for best texture. Room temperature dough stretches easier and creates a tender crust.

→ How can I prevent the pizza from sticking?

Flour parchment paper lightly before shaping the dough. This helps with easy transfer and crispier edges.

→ Can I add other toppings?

Yes, try spinach, artichokes, or a sprinkle of lemon zest for added flavor without overpowering the cheese base.

→ What cheeses can I substitute?

Soft goat cheese or feta may be used in place of ricotta for a tangier flavor profile. Fontina also works well.

→ How do I know the pizza is ready?

The edges should be golden brown and the cheese melted and bubbling—typically after 10-12 minutes of baking.