White Pizza with Ricotta, Mozzarella, Garlic, and Sautéed Greens
This White Pizza is a cozy and elegant twist on the traditional pie—no tomato sauce needed. Creamy ricotta, gooey mozzarella, and sharp parmesan melt together on a perfectly crisp crust, while sautéed greens and golden garlic add depth and earthiness. It’s the perfect mix of comfort and sophistication—great for a relaxed dinner, weekend treat, or sharing with friends. Simple to make, but packed with flavor.
Time Breakdown:
- Prep Time: 20 minutes
- Cook Time: 12–14 minutes
Dough Rising Time (if making from scratch): 1–2 hours
Total Time:
With homemade dough: ~2 hours 30 minutes
With store-bought dough: ~35 minutes
Ingredients
For the Dough (or use store-bought):
2 ¼ tsp active dry yeast (1 packet)
1 ½ cups warm water (110°F)
3 ½ cups all-purpose flour
2 tbsp olive oil
1 tsp salt
1 tsp sugar
Toppings:
1 ½ cups shredded mozzarella (low moisture)
¾ cup ricotta cheese
¼ cup grated parmesan or pecorino
1–2 cloves garlic, thinly sliced
1–2 tbsp olive oil
1 small bunch fresh spinach or Tuscan kale (washed and chopped)
Pinch of red pepper flakes
Salt and black pepper to taste
Instructions
1. Make the Dough (if homemade):
Dissolve the yeast and sugar in warm water and let sit for 5–10 minutes until foamy.
Mix flour and salt in a large bowl. Add the yeast mixture and olive oil.
Knead until smooth (about 8–10 mins). Let rise in an oiled bowl, covered, for 1–2 hours or until doubled.
2. Prepare the Greens:
Sauté the spinach or kale in a skillet with a drizzle of olive oil and a pinch of salt until wilted and tender (about 2–3 minutes).
Remove from heat and let cool slightly.
3. Preheat Oven:
Preheat your oven to 475–500°F (245–260°C) with a pizza stone or baking steel if available.
4. Assemble the Pizza:
Roll out your dough on a lightly floured surface to your desired thickness.
Brush the crust lightly with olive oil.
Sprinkle mozzarella evenly over the base.
Distribute sautéed greens on top.
Dollop spoonfuls of ricotta around the pizza.
Add thin slices of garlic.
Sprinkle grated parmesan, red pepper flakes, salt, and a bit of cracked black pepper.
5. Bake:
Transfer to the hot oven and bake for 10–14 minutes, or until the crust is golden and cheese is bubbly and slightly browned.
6. Optional Finish:
Drizzle with a bit more olive oil after baking.
Add more parmesan or red pepper flakes if desired.
Tips for Perfect White Pizza
Drain Your Ricotta: If your ricotta is watery, let it sit in a fine mesh strainer or cheesecloth for 10–15 minutes to avoid a soggy crust.
Preheat Your Oven Fully: The hotter the oven, the crispier your crust. Let your pizza stone or baking sheet heat up for at least 30 minutes if possible.
Don’t Overload Toppings: White pizza shines when it’s not too heavy—spread cheese and greens evenly, but don’t pile them on too thick.
Play with Cheese Blends: Add fontina, provolone, or even goat cheese for an extra creamy or tangy twist.
Add a Touch of Lemon: A squeeze of fresh lemon juice after baking brings brightness and balances the richness of the cheese.
Make It Spicy: Red pepper flakes are great, but you can also drizzle with hot honey or chili oil after baking for a sweet-heat finish.
Q&A
Q: Can I use frozen spinach or kale?
A: Yes! Thaw it completely and squeeze out all the moisture before using to prevent a soggy pizza.
Q: Can I make this pizza ahead of time?
A: You can prep the dough, sautéed greens, and cheese mix in advance. Assemble just before baking for best results.
Q: How do I get that bubbly crust like in the picture?
A: High heat and a pizza stone or steel are key. Also, don’t roll the dough too thin—let it puff in the oven naturally.
Q: Can I add protein?
A: Absolutely! Add cooked bacon, pancetta, or even shredded rotisserie chicken for a heartier version.
Q: Can I make it vegan?
A: Yes! Use vegan mozzarella and ricotta, and make sure your dough doesn’t contain dairy. Nutritional yeast and cashew-based cheeses work great too.