The First Bite That Changed Everything
I still remember the first time I tasted this pizza. The creamy ricotta melted on my tongue, the garlic whispered in my ear. The crispy crust crunched just right. Ever wondered how you could turn a simple pizza into something unforgettable? That’s the magic of fresh herbs and good cheese. One bite, and I was hooked. Try it—you’ll see. What’s the dish that made you fall in love at first taste? Share below!My Messy (But Delicious) First Try
The first time I made this, I used too much garlic. My kitchen smelled like an Italian restaurant gone wild. The cheese bubbled over, making a mess. But the taste? Perfect. Cooking isn’t about being perfect—it’s about joy. Even my burnt edges taught me something. Have you ever had a kitchen fail turn into a win? Tell me your story!Why This Pizza Works
– The ricotta adds creaminess without weighing it down. – Fresh herbs brighten every bite, balancing the rich cheese. Which flavor combo surprises you most? Is it the garlic and thyme or the peppery arugula finish? Vote with your fork—or your comments!A Slice of History
White pizza started in Italy, where less was more. No tomato sauce, just good cheese and dough. *Did you know ricotta was once a “poor man’s cheese”?* Now it’s a star. Simple food, big flavors. What’s your favorite classic dish with a twist? Let’s chat!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Dough for one large pizza | 1 | |
| Olive oil | 2 Tablespoons | |
| Garlic | 3 cloves | minced |
| Fresh mozzarella | 8 oz | sliced very thinly |
| Ricotta cheese | 1/3 cup (76g) | |
| Kosher salt | 1/2 teaspoon | |
| Freshly ground black pepper | 1/4 teaspoon | |
| Dried oregano | 1/8 teaspoon | |
| Dried thyme | 1/8 teaspoon | |
| Pecorino romano or parmesan | 1/3 cup (33g) | freshly grated |
| Baby arugula greens | 2 cups (40g) | optional topping |
| Lemon juice | To taste | optional topping |
| Salt and pepper | Pinch | optional topping |
How to Make Creamy Garlic Ricotta White Pizza
Step 1 Shape your pizza dough on a baking sheet. Prebake it at 425°F for 5 minutes. This prevents a soggy crust. Brush it with olive oil and minced garlic. (Hard-learned tip: Stretch dough slowly to avoid tears.)
Step 2 Mix ricotta, salt, pepper, and herbs in a bowl. Spread it thinly over the dough. Layer on mozzarella slices and half the pecorino. Keep cheese even for perfect melts.
Step 3 Bake for 10–15 minutes until bubbly. Sprinkle leftover pecorino and red pepper flakes. Toss arugula with lemon juice for a fresh finish. Serve hot for best flavor. What’s your go-to pizza topping? Share below!
Cook Time: 15 minutes Total Time: 25 minutes Yield: 8 servings Category: Dinner, Pizza
3 Fun Twists on White Pizza
Spicy Kick Add sliced jalapeños or chili oil before baking. Heat lovers will crave this version.
Veggie Loaded Top with roasted zucchini or caramelized onions. Extra veggies make it hearty.
Meat Lover’s Layer prosciutto or cooked sausage under the cheese. Salty and rich. Which twist would you try? Vote in the comments!
Serving & Pairing Ideas
Serve slices with a crisp side salad. Garlic breadsticks also work well. For drinks, try chilled white wine or sparkling lemonade. Both balance the creamy cheese. Which would you choose tonight?
Storing and Reheating Your Pizza
Keep leftover pizza in the fridge for 3 days. Wrap slices in foil or store in airtight containers. For longer storage, freeze up to 2 months. Reheat in a 350°F oven for 10 minutes to keep the crust crisp. *Fun fact: Cold ricotta tastes even creamier the next day!* Batch-cook tip: Double the dough and freeze half for a quick meal later. Why this matters: Fresh mozzarella gets watery if frozen, so eat it fresh. Ever tried reheating pizza in an air fryer? Share your tricks below!Pizza Troubles? Fix It Fast
Soggy crust? Prebake the dough longer—up to 7 minutes—before adding toppings. Cheese not melting evenly? Slice mozzarella thinner or shred it instead. Ricotta too thick? Thin it with a splash of milk for easier spreading. Why this matters: Garlic burns fast, so mix it with oil first. My neighbor once skipped prebaking—ended up with a doughy mess! Which pizza problem drives you craziest? Vote: Soggy crust, uneven cheese, or burnt garlic?Your Pizza Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use gluten-free dough and check labels on cheeses.
Q: How far ahead can I prep?
A: Mix ricotta herbs 1 day early. Store dough and toppings separately.
Q: Any cheese swaps?
A: Try feta instead of pecorino, or cottage cheese blended smooth for ricotta.
Q: Can I halve the recipe?
A: Absolutely. Use a small baking sheet or freeze extra dough.
Q: Best side dish?
A: Roasted veggies or a simple tomato soup. Easy and filling!
Let’s Keep Cooking Together
This pizza is my go-to for cozy nights. Creamy, garlicky, and done in 25 minutes! Share your twist—did you add bacon or skip the arugula? Tag@SpoonSway on Pinterest so I can cheer you on. Happy cooking! —Sarah Cooper.
Creamy Garlic Ricotta White Pizza
Description
Enjoy a creamy and flavorful white pizza with garlic, ricotta, and fresh mozzarella, topped with optional arugula for a fresh finish.
Ingredients
Instructions
- Shape and prebake pizza dough. Take pizza dough and stretch to desired size. Prebake in the oven at 425 degrees F (220°C) for 5 minutes.
- Brush crust with a thin layer of olive oil and minced garlic.
- In a small bowl, mix together ricotta, salt, pepper, and herbs. Spread mixture into a thin layer across the pizza. Layer with thin slices of fresh mozzarella, and half the pecorino cheese.
- Bake at 425 degrees F (220°C) for 10-15 minutes, until cheese is melted and bubbly. Remove from oven and sprinkle with remaining pecorino and crushed red pepper flakes, if desired.
- Just before serving, toss fresh arugula with lemon juice, salt and pepper and top on pizza.
Notes
- For extra flavor, drizzle with a bit of balsamic glaze or add roasted cherry tomatoes as a topping.
Pizza, Ricotta, Mozzarella, Garlic, Arugula