White Pizza


Switch up your pizza routine by ditching the red sauce. Slather on some creamy ricotta instead, followed by your favorite cheeses for topping. Martha made this recipe on Martha Bakes episode 503.


  • 1 pound pizza dough, homemade or store-bought

  • 1/3 to 1/2 cup shredded fontina cheese

  • Olive oil, for drizzling

  • ¼ pound fresh mozzarella cheese, torn into 1-inch pieces

  • Olive oil, for drizzling

  • Crushed red pepper flakes, salt, and pepper

  • Fresh basil leaves


  1. Preheat oven to 500 degrees with a pizza stone placed on rack in the upper third of the oven for 1 hour.

  2. Stretch dough into a 13-inch round on a pizza peel topped with parchment paper.

  3. Spread with ricotta, leaving a half-inch border. Top with Fontina and mozzarella. Drizzle with olive oil and season with red pepper flakes, salt, and pepper.

  4. Using the pizza peel, slide the dough along with the parchment paper onto the pizza stone and bake until the bottom is well browned and the cheese is bubbling.

  5. Remove from oven and garnish with fresh basil leaves before serving.

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