White cheese pizza means different things to different people. Some envision a luscious bechamel sauce topped with mozzarella and dollops of ricotta. Others are happy with olive oil, shredded hard aged cheese, and a drizzle of heavy cream before and after baking. And then there are the New York style die-hards who want their pizza garlicky, greasy, and topped with nothing but mozz. If you fall into that last category, this recipe's for you!
And the best part? This is one of the easiest pizzas you'll ever make. Just stretch or roll out your dough, brush it with extra-virgin olive oil, scatter on some garlic, dried Italian herb blend, red chile flakes, and salt, and top with a hefty layer of shredded mozzarella cheese.
White Cheese Pizza FAQs
Of course! Mince up a tablespoon or so of fresh parsley, basil, oregano, or whatever you have on hand, and sprinkle it on the oiled dough after the garlic.
It's your pizza. Add anything you like! Since the recipe is already on the greasy side, I would avoid pepperoni or other greasy toppings, though. Sauteed spinach, mushrooms, and olives are all great add-ons.
I especially love my New York Style, Weeknight, and Overnight doughs for this recipe. However, Thin-Crust, Whole Wheat, Neapolitan, and Gluten-Free would all work great, too.
If you want to keep your white pizza classic . . . you can swap in diced fresh mozzarella. If you're open to experimenting, feel free to swap out the mozzarella for any semi-soft meltable cheese, or use a mix of cheeses, like provolone, mozzarella, and parm.
A few tips for the best results
- Make your own dough. Yes, you can buy pretty good refrigerated pizza dough at most major grocery stores now, but when there are only a few toppings, you really taste the difference. My Weeknight and Overnight doughs are super easy to make, and they will give you that pizzeria flavor you're craving.
- Shred your own cheese. Those bags of pre-shredded cheese taunt me, too, when I'm standing at the neighboring display looking for a block of low-moisture mozzarella. "Choose us," they say. "We'll save you sooooo much time — and you won't have to worry about cutting your thumb on the box grater again." But here's the thing: Like most other "convenience" food items, they contain additives that affect taste, texture, and meltability.
- Top it with something green and crunchy. A white cheese pizza is delicious . . . but pretty one-dimensional on its own. When I make it for dinner, I like to top it with some chopped fresh parsley, which adds some brightness and texture.
- Serve it with balsamic or hot sauce for drizzling. Ready to take it to the next level? After you've tasted it plain, try drizzling your slice with some balsamic glaze, aged balsamic, or whatever hot sauce you have on hand. The vinegary flavor is a perfect complement to this pizza's luxurious, oily, garlicky vibes.
Looking for more classic pizza recipes? Here are a few more you'll love:
- Veggie Supreme
- Ultimate Mushroom
- Margherita
- Hawaiian
- Pepperoni, Broccoli Rabe, and Hot Honey
- Three-Cheese
White Cheese Pizza with Garlic and Mozzarella
Equipment
- Large rimmed baking sheet or baking stone/steel
- Pizza peel (optional)
- Rolling pin (optional)
- pastry brush
- Cheese grater
Ingredients
- 1 (14- to 16-ounce) ball pizza dough
- 1½ to 2 tablespoons extra-virgin olive oil
- 2 teaspoons minced or pressed garlic
- 1½ to 2 teaspoons dried Italian herb blend
- ½ teaspoon dried red chile flakes
- ½ teaspoon kosher salt
- 6 to 8 ounces low-moisture mozzarella cheese, shredded (1½ to 2 cups)
- Chopped fresh parsley, for finishing (optional)
Instructions
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone in the top third or place the steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
- Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
- Prick the dough all over with a fork and brush it with the oil, making sure to get the oil all the way to the edges. Sprinkle on the garlic and spread it out with your hands, then sprinkle with the Italian seasoning, red chile flakes, and salt. Add the cheese and spread it out evenly.
- Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 5 to 8 minutes on the baking stone/steel.
- Take the pizza out of the oven and top with the parsley, if using. Let it rest for 5 minutes, then slice and serve.
Notes
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- Shred your own cheese. Those bags of pre-shredded cheese taunt me, too, when I'm standing at the neighboring display looking for a block of low-moisture mozzarella. "Choose us," they say. "We'll save you sooooo much time — and you won't have to worry about cutting your thumb on the box grater again." But here's the thing: Like most other "convenience" food items, they contain additives that affect taste, texture, and meltability.
-
- Top it with something green and crunchy. A white cheese pizza is delicious . . . but pretty one-dimensional on its own. When I make it for dinner, I like to top it with some chopped fresh parsley, which adds some brightness and texture.
-
- Serve it with balsamic or hot sauce for drizzling. Ready to take it to the next level? After you've tasted it plain, try drizzling your slice with some balsamic glaze, aged balsamic, or whatever hot sauce you have on hand. The vinegary flavor is a perfect complement to this pizza's luxurious, oily, garlicky vibes.
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Susan Lee says
This was delicious! I baked it for my half-cousin's going away party. She is heading to Sicily for 6 months!
Peggy Paul Casella says
Great! Happy travels to your cousin!
Bryan Jones says
Craaaaaaaaaaaaaaaay-zeeeeee good! Thank you Peggy 🙂
Peggy Paul Casella says
Haha thanks, Bryan!