white pizza

Making homemade pizza dough can sound like a lot of work, but it’s so worth the bragging rights. The dough itself requires few ingredients and just a little bit of rising and rest time. While you wait for the dough to be ready, you can get to work prepping your tomato sauce, chopping fresh vegetables, or grating the cheese you’ll put on top. Bake for 15 minutes, garnish with basil (or, let’s be real, more cheese), and enjoy showing off your way-better-than-takeout creation.

How To Make The Best Homemade Pizza Recipe by Tasty

water

sugar

active dry yeast

all-purpose flour,

extra virgin olive oil,

kosher salt

semolina flour

oz canned whole tomatoes

salt

tomato sauce

mozzarella cheese, torn into small pieces

basil leaf

extra virgin olive oil

ricotta cheese

basil pesto

oregano

pepperoni

parmesan cheese

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“Bloom” the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.

In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.

Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.

Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.

Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.

Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.

Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.

Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.

Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.

Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.

Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.

Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.

Nutrition  Calories: 1691 Fat: 65 grams  Carbs: 211 grams Fiber: 12 grams  Sugars: 60 grams  Protein: 65 grams

https://vid.tasty.co/output/101990/landscape_480/1531532303

This three cheese white pizza (pizza bianca) is an explosion of flavor: creamy ricotta, stretchy mozzarella and savory Parmesan cheese!

White Pizza (Pizza Bianca)

ball Best Pizza Dough (or Thin Crust Dough)

whole milk ricotta cheese

salt,

black pepper

garlic (1/4 teaspoon minced)

mozzarella cheese

Parmesan cheese

For the garnish: Dried or fresh oregano, and red pepper flakes

Make the pizza dough

 Follow the Best Pizza Dough or Thin Crust Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)

Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).

Prepare the toppings

 Mince the garlic. In a small bowl, mix the ricotta with the kosher salt, fresh ground pepper and minced garlic.

Bake the pizza

 When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.

Gently spread the seasoned ricotta onto the dough. Top with the mozzarella cheese, Parmesan cheese, and a sprinkle of kosher salt. If desired, top with dried or fresh oregano and a sprinkle of red pepper flakes.

Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Slice into pieces and serve immediately.

With just a few ingredients, you can make a pizza that is simply spectacular. For an appetizer or a full meal (with a salad), just follow these easy instructions.

Simple Caramelized Onion White Pizza

pizza dough

olive oil, spread over dough

mozzarella cheese (2 ounces 60 grams)

caramelized onions (4 & 1/2 ounces 122 grams)

Preheat oven to 550 degrees F, with pizza stone set on middle rack while the oven preheats.

Toss or roll the dough into a flat, round shape, approximately 10-inches in diameter.

Spread the mozzarella and 1 tablespoon of the parmesan or romano cheese over the center of the pizza dough, leaving uncovered a ring of approximately 1-inch around the edge.

Add the caramelized onions, spreading them over the cheese. Sprinkle the remaining tablespoon of parmesan or romano cheese.

Slide the pizza onto the stone in the oven, either directly or using a pizza tray/cookie sheet. Bake for approximately 8 minutes until the crust is browning and the center bubbles. If you notice that bubbles develop on the ring of crust without cheese and onions, you should press them down or puncture them with a fork or knife. This keeps them from burning before the pizza is fully baked.

Once you remove the pizza from the oven, slice it into wedges for serving.

This White Pizza from Delish.com has one special (and potent!) ingredient.

White Pizza

Vegetable oil,

cornmeal,

c. extra-virgin olive oil

garlic,

c. ricotta

tsp. black pepper

thyme

c. shredded mozzarella, divided

c. pecorino Romano, divided

red pepper flakes,

https://streaming.hearstdigitalstudios.com/a275530d-c231-41b8-a7e2-84ba64439eae/video_rover_16x9_1080p_hd_1542393616_83269.mp4

Homemade pizza dough is super easy to make—when you have a killer dough. This recipe from Delish.com couldn't be simpler.

Homemade Pizza Dough Is SO Worth It

This creamy Eggs Florentine Breakfast Pizza combines a garlicky white sauce, mozzarella, spinach, and a perfectly silky yolk for an easy yet stunning meal.

Eggs Florentine Breakfast Pizza

butter

Tbsp all-purpose flour (0.01)

milk

garlic powder (0.02)

salt (0.01)

pizza dough (0.30)

lb. frozen spinach, thawed (0.43)

mozzarella (0.63)

eggs (1.03)

pepper

Tbsp cornmeal (for pizza pan--optional) (0.01)

Adjust your oven rack to the highest level. Begin to preheat the oven to 500ºF.

To make the white sauce, combine the butter and flour in a small sauce pot. Heat the butter and flour over medium-low heat, while whisking, until it begins to simmer. Simmer and whisk the mixture for about one minute.

Whisk the milk into the butter and flour mixture. Allow it to come up to a simmer again, whisking often. When it reaches a simmer, it will thicken. Turn off the heat and whisk in the garlic and salt. Set the sauce aside to cool (it will thicken further as it cools).

Prepare a 12-inch pizza pan with non-stick spray and/or cornmeal. Stretch the pizza dough out to cover the surface of the pizza pan. Pour the white sauce over the surface and spread it out with the back of a spoon. Bake the crust with the sauce for 5 minutes.

Squeeze any excess moisture out of the spinach, then sprinkle the spinach over the surface of the par-baked pizza crust and sauce, followed by half of the mozzarella. Crack the four eggs onto the pizza, equally spaced around the surface. Add a small amount of freshly cracked pepper, then top the remainder of the mozzarella.

Bake the pizza for 10-12 minutes, or until the cheese and crust are golden brown and the eggs are mostly set. Allow the pizza to cool for five minutes before slicing (the eggs will continue to firm up after it comes out of the oven).

Think cheese pizza is boring? Try changing it up with the more sophisticated White Pizza recipe. An herb and garlic infused olive oil is spread on a pizza crust that is topped with three cheeses for a delicious, cheesy pizza.

White Pizza Recipe

pizza dough*

rosemary

red pepper

Place a pizza stone in the oven**. Preheat the oven to 450º-500ºF for at least 30 minutes.

Lightly flour a piece of parchment paper and flatten the pizza dough into a large circle, about 14” in diameter.

In a small bowl, combine the garlic, rosemary and olive oil. Brush the olive oil mixture over the crust.

Dollop the ricotta evenly over the crust and gently spread it out. Sprinkle on the mozzarella and the parmesan cheeses. Sprinkle crushed red pepper over the top &#8211; you only need a little bit &#8211; less than half a teaspoon, depending on how much heat you want.

Bake the pizza in the preheated oven until the edges are browned and the cheese is melted, about 10-12 minutes.

Really good pizza.  I added roasted red peppers and cooked spicy chicken sausage. Delish!

An enigmatic cheese, Taleggio makes its presence known with a pungent, meaty aroma but it actually has a pleasantly mild, buttery and elegant flavour. Begin this recipe 1 day ahead.

Taleggio pizza with onion, potato and rosemary recipe

red onions, thinly sliced

tsp caster sugar

tbs finely chopped rosemary

Mauri Taleggio cheese (substitute regular Taleggio), thinly sliced

yeast

(750 grams) tipo ‘00’ flour

tbs extra virgin olive oil

This white egg pizza with pecorino and scallions is one of the most delicious vegetarian pizza recipes you'll find! Homemade artisan pizza at its finest.

Egg Pizza with Scallions

ball Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)

scallions (green onions)

Pecorino Romano cheese

eggs

Olive oil

Kosher salt

Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)

Place a pizza stone in the oven and preheat to 475°F. OR preheat your pizza oven (here’s the pizza oven we use).

Slice the green parts off of the scallions so they form long ribbons. In a small skillet, heat 1/2 tablespoon olive oil. Add the scallions and sauté until slightly tender, stirring, for 1 minute. Remove from the heat.

When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel. 

Quickly assemble the pizza

Brush olive oil over the dough and sprinkle with kosher salt. Sprinkle with the mozzarella cheese, then the Pecorino cheese. Top with scallions. Carefully crack two eggs on top and sprinkle with a bit of kosher salt.

Transfer the pizza to the pizza stone using the pizza peel, and bake until the egg white is set and the yolk is still runny, about 7 minutes.

Make our vegan pizza using tofu, almond milk and other clever, dairy-free options. Choose from a range of toppings and sprinkle with fresh or dried herbs

Vegan white pizza

strong white bread flour

olive oil

silken tofu

almond milk

garlic

nutmeg

lemon juice

spinach

basil oil

Put the flour, yeast and sugar in a large bowl. Measure 150ml of cold water and 150ml boiling water into a jug and mix them together &ndash; this will mean your water is a good temperature for the yeast. Add the oil and 1 tsp salt to the warm water then pour it over the flour. Stir well with a spoon then start to knead the mixture together in the bowl until it forms a soft and slightly sticky dough. If it&rsquo;s too dry add a splash of cold water.

Dust a little flour on the work surface and knead the dough for 10 mins. Put it back in the mixing bowl and cover with cling film greased with a few drops of olive oil. Leave to rise in a warm place for 1 hr&nbsp;or until doubled in size.

Heat oven to 220C/200C/gas 9 and put a baking sheet or pizza stone on the top shelf to heat up. Once the dough has risen, knock it back by punching it a couple of times with your fist then kneading it again on a floured surface. It should be springy and a lot less sticky. Set aside while you prepare the white sauce.

Put all the ingredients for the sauce together in a blender (or in a jug and blend with a stick blender) until smooth and slightly thickened.

Divide the dough into 2 or 4 pieces (depending on whether you want to make large or small pizzas) shape into balls and flatten each piece out as thin as you can get it with a rolling pin or using your hands.&nbsp;Make sure the dough is well dusted with flour to stop it sticking. Dust another baking sheet with flour then put a pizza base on top &ndash; spread 5-6 tbsp of the white sauce mixture on top and add your chosen toppings then drizzle with a little olive oil. Put it in the oven on top of your preheated baking tray and cook for 10-12 mins or until the base is puffed up and the sauce is starting to turn golden in patches.

Repeat with the rest of the dough and toppings &ndash; you may have a little white sauce left over which will keep for the next day in the fridge. Serve pizzas with fresh basil leaves or chilli oil if you like and sprinkle&nbsp;<a href="https://www.bbcgoodfood.com/recipes/vegan-cashew-parmesan">vegan parmesan</a>&nbsp;over the top just after baking.

A rich and garlicky spinach cream sauce, artichoke hearts, and melty mozzarella make this thick crust Spinach Artichoke Pizza ultra indulgent!

Creamy Spinach Artichoke Pizza

all-purpose flour (0.30)

salt (0.05)

instant yeast (0.02)

olive oil (0.16)

water (0.00)

lb. frozen chopped spinach (0.85)

garlic (0.08)

cream cheese (1.00)

milk (0.19)

salt (0.02)

Tbsp cooking oil (0.02)

15 artichoke hearts (1.30)

red pepper (optional) (0.05)

mozzarella (1.00)

Begin the dough the night before. In a large bowl stir together the flour, salt, and yeast. Combine the olive oil and 3/4 cup water, then pour it into the bowl with the flour. Stir until a single (slightly wet and sticky) ball of dough forms with no dry flour left on the bottom of the bowl. Add one to two tablespoons more of water, if needed, to form a ball of dough. Loosely cover the dough and let it sit at room temperature for 12-18 hours.

The next day let the spinach thaw and then squeeze out as much moisture as possible. Preheat the oven to 450ºF and pour 1 Tbsp of cooking oil into a 10 or 12-inch cast iron skillet. Spread the oil around the skillet, including up the side walls.

To make the sauce, mince the garlic and add it to a small pot along with the butter. Sauté the butter and garlic for 1-2 minutes over medium-low heat, or until the garlic is soft and fragrant. Add the cream cheese, milk, and salt to the butter and garlic. Whisk and cook over medium-low heat until the cream cheese has melted into the milk and a thick sauce forms (3-5 minutes). Finally, stir the squeeze-dried spinach into the sauce, breaking up any clumps as you stir. Remove the sauce from the heat and set aside.

Use the excess oil from the skillet to coat your hands, then scrape the fermented dough out of the bowl. Gently press and stretch the loose dough into the skillet until it evenly covers the bottom.

Spread the creamy spinach sauce over the dough, covering from edge to edge. Drain the artichoke hearts, give them a rough chop, then sprinkle over the creamy spinach sauce. Add a pinch of red pepper flakes, if desired. Finally, top the pizza with the shredded mozzarella.

Bake the pizza in the fully preheated oven for 20-25 minutes, or until the edges are sizzling and the top is golden brown. Remove the pizza from the oven and slide a butter knife around the edges to loosen any melted cheese. Either slide the whole pizza onto a cutting board or carefully slice the pizza in the pan. Cut into six slices and serve.

This mushroom pizza is a white pizza that's covered with mozzarella cheese, goat cheese, and fresh herbs. It's perfection!

Mushroom Pizza with Fresh Herbs

mushrooms

olive oil,

goat cheese, crumbled

chives

Semolina flour or cornmeal, for dusting the pizza peel

 Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)

Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).

Clean the mushrooms and slice them. In a saute pan or skillet, heat the 1 tablespoon olive oil to medium high heat. Add the mushrooms, chopped herbs, and 1/4 teaspoon kosher salt and cook for about 5 minutes, stirring occasionally. When mushrooms are tender, reduce the heat to low, add lemon juice. Remove from the heat.

 When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.

Brush a thin layer of olive oil onto the crust. Then top with the mozzarella cheese in an even layer, then the cooked mushrooms, and crumbles of goat cheese. Garnish with the chopped chives and additional thyme sprigs. Sprinkle with 1 pinch kosher salt.

Mushroom Spinach White Pizza - creamy ricotta with sauteed mushroom and spinach is a match made in heaven! Takes less than 30 minutes to make this deliciousness!

Mushroom Spinach White Pizza

ricotta cheese, (plus 2-3 tablespoons, optional)

Italian seasoning

basil

button mushroom, sliced

baby spinach leaves

garlic powder

red pepper flakes (optional)

Preheat the oven to 450 degrees Fahrenheit.

On a medium-size non-stick skillet, add the sliced mushroom and cook on high heat for a couple of minutes. The water from the mushroom will start to extract and evaporate.

Once the water from the mushroom started to evaporate and the mushroom turns slightly brown, add the butter and dried thyme to the mushroom. Stir frequently and cook for an additional minute or two. Take them off the skillet and set them aside.

On the same skillet, add the oil and spinach leaves. Sprinkle garlic powder and pinch of salt to the spinach and cook until all the spinach leaves are wilted, about 3-5 minutes. 

Top 21 white pizza recipes from across the web

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The most viewed white pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed white pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine