White Pizza (Garlic & Cheese) That’ll Make You Forget Red Sauce Forever

Crave a pizza that’s all about silky sauce, melty cheese, and roasted garlic swagger? White pizza (garlic & cheese) brings peak comfort with zero tomato drama. These five flavor-packed spins keep things creamy, crispy, and wildly satisfying. Ready to upgrade pizza night without breaking a sweat?

1. Classic Creamy Ricotta White Pie That Nails the Garlic-Cheese Ratio

This is the blueprint white pizza: creamy, garlicky, and gorgeously golden with just the right chew. It’s weeknight-friendly but elegant enough for guests. Want restaurant-level pizza without a reservation? Here you go.

Ingredients:

• 1 lb fresh pizza dough, room temperature
• 2 tbsp olive oil, divided
• 4 cloves garlic, minced
• 1 cup whole-milk ricotta
• 1/2 cup heavy cream
• 1 1/4 cups shredded low-moisture mozzarella
• 1/2 cup grated Parmesan
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tsp fresh lemon zest
• Fresh basil leaves, torn (for serving)
• Semolina or flour, for dusting

Instructions:

1. Preheat your oven to 500°F (or as high as it goes) with a pizza stone or inverted sheet on the center rack for 45 minutes. Dust a peel or another sheet with semolina.
2. In a bowl, whisk ricotta, heavy cream, 1 tbsp olive oil, garlic, salt, pepper, red pepper flakes, and lemon zest until smooth and spreadable.
3. Stretch the dough into a 12-inch round with a thicker edge. Brush the crust lightly with 1 tbsp olive oil.
4. Spread the ricotta mixture evenly, leaving a 1-inch border. Top with mozzarella and half the Parmesan.
5. Slide onto the hot stone and bake 8–12 minutes until the crust blisters and the cheese browns in spots.
6. Sprinkle remaining Parmesan and scatter basil. Let rest 2 minutes, slice, and inhale.

Serve with a bright arugula salad to cut through the richness. Want extra flair? Drizzle with chili oil or add a squeeze of lemon right before biting. FYI: cold leftovers for breakfast slap.

2. Garlicky White Pizza With Caramelized Onions & Thyme (The Crowd-Pleaser)

Sweet caramelized onions meet creamy cheeses for a vibe that screams cozy bistro. The thyme makes it aromatic without going full perfume. It pairs stunningly with a glass of crisp white wine.

Ingredients:

• 1 lb pizza dough, room temperature
• 2 tbsp olive oil, plus more for onions
• 2 large yellow onions, thinly sliced
• 1 tsp sugar
• 3 cloves garlic, minced
• 1 cup whole-milk ricotta
• 1/2 cup sour cream or crème fraîche
• 1 cup shredded mozzarella
• 1/3 cup grated Parmesan
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1/2 tsp kosher salt
• Black pepper, to taste
• Red pepper flakes (optional)

Instructions:

1. Preheat oven to 500°F with stone or steel heating. Start the onions: warm a skillet over medium with a slick of olive oil.
2. Add onions and sugar with a pinch of salt. Cook 20–25 minutes, stirring occasionally, until deep golden. Stir in garlic for the last 1 minute.
3. Mix ricotta, sour cream, thyme, salt, and pepper in a bowl until smooth.
4. Stretch dough to a 12-inch round. Brush with olive oil. Spread the ricotta mixture evenly.
5. Scatter mozzarella, then nestle caramelized onions over the top. Finish with Parmesan and red pepper flakes if using.
6. Bake 9–12 minutes until bubbling and bronzed. Cool briefly, slice, and serve hot.

Top with a handful of peppery arugula tossed in lemon and olive oil for contrast. For a luxe twist, add crisped prosciutto or a drizzle of balsamic glaze. Trust me: it disappears fast.

3. Roasted Garlic Alfredo White Pie (Saucy, Silky, Ridiculously Good)

This one leans into a lush, Alfredo-like white sauce that coats every bite. Roasted garlic turns mellow and sweet, so you get depth without sharpness. It hits the “creamy comfort” bullseye.

Ingredients:

• 1 lb pizza dough, room temperature
• 1 whole head garlic
• 2 tbsp olive oil, plus more for garlic
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/4 cups whole milk, warmed
• 1/2 cup grated Pecorino Romano
• 1/2 cup grated Parmesan
• 1 cup shredded mozzarella
• 1/4 tsp nutmeg
• 1/2 tsp kosher salt
• Black pepper, to taste
• Chopped fresh parsley, for garnish

Instructions:

1. Preheat oven to 400°F. Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast 35–40 minutes until soft. Increase oven to 500°F with stone heating.
2. Make the sauce: melt butter in a small pot over medium heat. Whisk in flour, cook 1 minute. Slowly whisk in warm milk until smooth and thick, 3–4 minutes.
3. Squeeze roasted garlic cloves into the sauce and mash. Stir in Pecorino, half the Parmesan, nutmeg, salt, and pepper until silky. Cool 5 minutes to thicken.
4. Stretch dough to 12 inches, brush lightly with olive oil. Spread a thin layer of the Alfredo sauce (you may not need it all).
5. Top with mozzarella and remaining Parmesan. Bake 8–11 minutes until puffed and spotty brown.
6. Finish with parsley and a few cracks of black pepper. Slice and serve immediately.

Keep extra sauce for dipping crusts—because of course. Want mushrooms? Add sautéed creminis before baking for an earthy vibe. IMO, a pinch of lemon zest at the end brightens it beautifully.

4. Garlicky Spinach & Artichoke White Pizza (Game-Day Hero)

Imagine your favorite spinach-artichoke dip on top of a blistered crust. It’s gooey, garlicky, and just green enough to feel virtuous. Perfect for sharing, though you won’t want to.

Ingredients:

• 1 lb pizza dough, room temperature
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 5 oz fresh spinach, roughly chopped
• 1 cup canned artichoke hearts, drained and chopped
• 1 cup whole-milk ricotta
• 4 oz cream cheese, softened
• 1/2 cup grated Parmesan
• 1 cup shredded mozzarella
• 1/4 tsp crushed red pepper
• 1/2 tsp kosher salt
• Black pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Preheat oven to 500°F with stone. Heat olive oil in a skillet over medium, add garlic, and cook 30 seconds until fragrant.
2. Add spinach with a pinch of salt and cook until wilted, 2–3 minutes. Squeeze out excess moisture with a spoon or paper towels.
3. In a bowl, mix ricotta, cream cheese, Parmesan, red pepper, salt, and pepper until smooth. Fold in spinach and artichokes.
4. Stretch dough to 12 inches. Spread the creamy mixture evenly, then sprinkle mozzarella on top.
5. Bake 9–12 minutes until the cheese blisters and the crust browns.
6. Serve with lemon wedges for a fresh squeeze over each slice.

Add crispy breadcrumbs on top before baking for crunch. Want protein? Shred in some rotisserie chicken. If you like heat, finish with a drizzle of Calabrian chili oil—seriously good.

5. Truffle Honey White Pizza With Burrata (Date-Night Showstopper)

Fancy without being fussy, this pie marries creamy cheese with a whisper of truffle and a kiss of honey. Burrata brings that dramatic cheese-pull moment. It’s the white pizza flex you deserve.

Ingredients:

• 1 lb pizza dough, room temperature
• 2 tbsp olive oil
• 1 clove garlic, minced
• 3/4 cup whole-milk ricotta
• 1 tbsp heavy cream
• 1 cup shredded mozzarella
• 1/3 cup grated Parmesan
• 1 ball burrata (4 oz), drained and patted dry
• 2 tsp truffle honey (or good wildflower honey + a drop of truffle oil)
• Fresh chives or microgreens, chopped
• Flaky sea salt
• Black pepper

Instructions:

1. Heat oven to 500°F with stone. In a bowl, stir ricotta, heavy cream, minced garlic, a pinch of salt, and pepper until smooth.
2. Stretch the dough to 12 inches and brush with olive oil. Spread ricotta mixture thinly over the base.
3. Top with mozzarella and Parmesan. Bake 8–11 minutes until the crust is leopard-spotted and cheese turns golden.
4. Transfer to a board. Tear burrata over the hot pizza in rustic chunks.
5. Drizzle with truffle honey. Finish with chives, flaky salt, and black pepper. Slice and serve immediately.

Balance the richness with a side of citrusy fennel salad. No burrata? Use fresh mozzarella pearls added after baking. Go light on truffle—whispers, not monologues.

There you have it: five creamy, garlicky, flavor-packed white pizzas that deliver big-time comfort. Pick one for weeknight ease or go full tasting menu and bake them all for friends. Preheat that oven, dust the peel, and let the cheese magic happen—your pizza night just leveled up.