White cheese pizza means different things to different people. Some envision a delicious béchamel sauce with dollops of mozzarella and ricotta. Others are happy with olive oil, crumbled hard aged cheese and heavy cream before and after baking. And then there are the New York style die-hards who want nothing more than their pizza garlicky, greasy and topped with mozz. If you fall into the latter category, this recipe is for you!
And the best part? This is one of the easiest pizzas you will ever make. Just stretch or roll out your dough, brush with extra-virgin olive oil, scatter on some garlic, dry Italian herb mix, red chile flakes, and salt, and top with a thick layer of shredded mozzarella cheese.
White Cheese Pizza FAQs
Of course! Chop up a tablespoon or so of fresh parsley, basil, oregano or whatever you have on hand and sprinkle over the oiled dough, followed by the garlic.
This is your pizza. Add anything you like! Since the recipe is already on the fatty side, I like to avoid pepperoni or other fatty toppings. Sauteed spinach, mushrooms and olives are all great add-ons.
I especially like my New York Style, Weeknight and Overnight Dough for this recipe. However, thin-crust, whole-wheat, Neapolitan, and gluten-free will all work great, too.
If you want to keep your white pizza classic. . . You can substitute diced fresh mozzarella. If you’re open to experimenting, feel free to swap out the mozzarella for any semi-soft melted cheese or use a blend of cheeses like provolone, mozzarella, and parm.
A few tips for 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 enjoy the difference. My weeknight and overnight doughs are super easy to make, and they’ll give you that pizzeria flavor you love.
- Slice your own cheese. Those bags of pre-shredded cheese beckon me too when I’m standing at a neighboring display looking for a block of low-moisture mozzarella. “Choose us,” they say. “We’ll save you a lot of time – and you’ll never have to worry about cutting your thumb on a box grater again.” But here’s the thing: Like other “convenience” food items, they contain additives that affect taste, texture, and melting.
- Top it with something green and crunchy. A white cheese pizza is delicious. . . But pretty one dimensional on its own. When I make this for dinner, I like to top it with some chopped fresh parsley, which adds some brightness and texture.
- Serve with balsamic or hot sauce for drizzling. Ready to take it to the next level? After you’ve tasted it plain, try drizzling your slices with some balsamic glaze, aged balsamic, or whatever hot sauce you have on hand. The vinegary flavor is a perfect complement to the luxurious, oily, garlicky vibe of this pizza.
Looking for more classic pizza recipes? Here are a few more you might like:
- Veggie Supreme
- The ultimate mushroom
- Margarita
- 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
- grated cheese
material
- 1 (14- to 16-ounce) balls pizza dough
- 1½ to 2 table spoon Extra virgin olive oil
- 2 teaspoon Minced or pressed garlic
- 1½ to 2 teaspoon Dry Italian herb blend
- ½ teaspoon Dry red chili flakes
- ½ teaspoon kosher salt
- 6 to 8 ounce low moisture mozzarella cheese, chopped (1½ to 2 cups)
- chopped fresh parsley, for completion (optional)
instructions
- Preheat the oven to 500°F (if using a baking sheet) or as high as possible (if using a baking stone/steel; place the stone in the upper third or place the steel in the lower 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, turn the oven to high broil.
- Stretch or roll out your dough into 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 with oil, making sure the oil reaches the edges. Sprinkle over the garlic and toss with your hands, then sprinkle with the Italian seasoning, red chili flakes, and salt. Add the cheese and spread it evenly.
- Transfer the pizza to the oven and bake until the crust is golden and the cheese is browned in spots – 8 to 10 minutes on the baking sheet, 5 to 8 minutes on the baking stone/steel.
- Remove the pizza from the oven and top with parsley, if using. Let it rest for 5 minutes, then slice and serve.
Comment
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- 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 enjoy the difference. My weeknight and overnight doughs are super easy to make, and they’ll give you that pizzeria flavor you love.
-
- Slice your own cheese. Those bags of pre-shredded cheese beckon me too when I’m standing at a neighboring display looking for a block of low-moisture mozzarella. “Choose us,” they say. “We’ll save you a lot of time – and you’ll never have to worry about cutting your thumb on a box grater again.” But here’s the thing: Like other “convenience” food items, they contain additives that affect taste, texture, and melting.
-
- Top it with something green and crunchy. A white cheese pizza is delicious. . . But pretty one dimensional on its own. When I make this for dinner, I like to top it with some chopped fresh parsley, which adds some brightness and texture.
-
- Serve with balsamic or hot sauce for drizzling. Ready to take it to the next level? After you’ve tasted it plain, try drizzling your slices with some balsamic glaze, aged balsamic, or whatever hot sauce you have on hand. The vinegary flavor is a perfect complement to the luxurious, oily, garlicky vibe of this pizza.
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