Cheesy White Pizza on Garlic Bread Crust.
Pro tip: shape your dough into a heart to make the best white pizza!
I mentioned last week that I might just make every food into a heart shape this week. And I’m sticking to it.
Remember when I first made the heart pizza with heart pepperoni?! I’ve made a version of that every year around Valentine’s Day for Eddie, and now for Max too because he loves pepperoni pizza.
Currently wondering if I could make heart-shaped sliders. Or tacos. Or smashed potatoes.
Nothing is safe from my heart cookie cutter.
This year, I decided that I could also make a white pizza for Emilia and myself. I mean, this babe will eat anything and gladly inhales pepperoni pizza, but I need someone on my cheesy white pizza side, right?! Someone to love it as much as I do.
After I made a bunch of pizza on New Year’s Eve, so many of you asked on Instagram stories for my best white pizza recipe.
The thing is that I looooove white pizza. I always have, in fact, growing up it was really the only pizza I’d eat! I didn’t want anything to do with tomato sauce. Not a thing.
And I have a few recipes here for white pizza versions that we really love. Probably too many recipes. Do I just go start a pizza blog?!
This white pizza with garlic sauce and herbs is SO good. It has a ton of flavor.
This other fancier white pizza with slow roasted cherry tomatoes is incredible, because it’s both savory and sweet. The tomatoes burst and get a little caramely in the oven.
Why I find it appropriate to post an additional white pizza recipe?! Probably because to me, they can be made in so many different ways. I often make a white pizza at home with mushrooms and balsamic or even shredded brussels and bacon.
This recipe here is a four cheese pizza that doesn’t require a homemade sauce, meaning it comes together fairly quickly! I like to make sure the crust tastes like garlic bread (um remember this garlic crust pizza?!) and then sprinkle it with crushed pepper flakes and lemon zest. It’s a take on the white pizza from Michigan and Trumbull at Federal Galley.
The result is to die for. It’s super cheesy with a hint of heat. There’s a little brightness from the lemon zest (don’t skip it!) and if you’re feeling it, you can drizzle some extra garlic oil on top.
As for cheeses, I like to go with freshly grated provolone, fresh mozzarella slices, scoops of fresh ricotta and a heavy handed sprinkle of parmesan. These four come together to create the perfect “pizza cheese” flavor.
And you obviously don’t have to shape your dough into a super cheesy (all puns intended) heart.
But I swear it tastes better than way.
Our Favorite White Pizza
Our Favorite White Pizza on Garlic Bread Crust
- 1 1/8 cups warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 garlic cloves, pressed or very finely minced
- 2 cups freshly grated provolone cheese
- 1 (8 ounce) ball fresh mozzarella, sliced or torn into pieces
- ¾ cup ricotta cheese
- 1/3 cup freshly grated parmigiano-reggiano cheese
- 1 lemon, zest freshly grated or sliced into thin ribbons
- ½ teaspoon crushed red pepper flakes, plus more for sprinkling
- 2 cups baby arugula greens
- lemon juice from the lemon above
- pinch of salt and pepper
- In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour, garlic powder, basil and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
- After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape, like the heart above (sometimes I use baking sheets and do rectangles or free form pizzas – this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza pan. Place the towel back over the dough and let sit in the warm place for 10 minutes.
- Heat the oven to 425 degrees F. (If I use my pizza stone, I heat my oven to 475 degrees and bake for 15 minutes. If you’re just using a baking sheet, follow the directions below for baking and set to 425 degrees.)
- Brush the pizza dough all over with the olive oil, making sure to reach the edges. Add the minced garlic cloves and brush them around to distribute them evenly over the crust. Sprinkle the provolone cheese over the crust. Add on the sliced mozzarella and scoops of ricotta cheese. Sprinkle on the parmesan cheese. Add the lemon zest and red pepper flakes.
- Bake for 20 to 25 minutes (or around 15 to 20 minutes if using the pizza stone) until the cheese is golden and bubbly. Remove and sprinkle with extra parmesan and pepper flakes if you wish. If you want some greens on the pizza, toss the arugula with the lemon juice and a pinch of salt and pepper. Top the warm pizza with the greens.
- Slice and serve!
Did you make this recipe?
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I appreciate you so much!
And we get in our greens!
32 Comments on “Cheesy White Pizza on Garlic Bread Crust.”
Heart-shaped white pizza?! Be still, MY heart.
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Your pizza recipes are the BEST! first time i made pizza was following one of your recipes. So good!
Now that’s a white pizza I can eat, no cream sauce, just cheese and garlic and flavor!
My favourite heart-shaped food moment was heart-shaped butter. (softened – not melted – butter, heart mold, freezer)
It pops right out of the mold once solid and is too cute on top of heart pancakes/waffles/breads on Valentine’s morning.
This is the prettiest pizza I’ve ever seen!!! I think I’ll be making heart shaped pizza next time it’s pizza night at my house ;)
Omg but HOW GOOD is Michigan & Trumbull???? I’m so stoked to make this at home – even though I’ll never pass up a trip to Federal Galley. Thank you!!
wow, white pizza is one of my favorites from my local pizza place, since sometimes I just don’t want the tomato sauce, love the heart shape too, thank you!
Yum! I see in your pictures you seem to have parchment paper in between the dough and the peel. Do you bake your pizza with parchment in between the dough and the stone or was the parchment just for pictures? I always have the hardest time transferring my pizza to my preheated stone and parchment seems like a brilliant idea.
I’m so glad you published the actual white pizza! White pizza has oil and garlic instead of tomato sauce NOT any sort of creamy sauce. Your recipe sounds DELICIOUS and looks cute too!
THE CUTEST!! And it looks delicious! i am definitely making this!
OMG I just want to face plant into this pizza!! I made your original pepperoni heart-shaped pizza for Galentine’s a few years ago and my friends still rave about it.
Insane! Btw typo in first line (your not you). :)
Thanks for giving this creative tip. I will try this in my own kitchen. Your pizza looks very tasty hope mine also…
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Kids don’t like homemade pizza. They also want to take it from outside.
That looks so cheesy and delicious!
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I came on this page for info on how good this pizza tasted and I can’t find anybody who actually made it except the page owner. Did anybody actually make this? It looks good but I would like to know if it is.
I made it, and liked it. It made way more crust than I expected. I’m making dough right now using the crust recipe so I can pre-bake some crusts and throw them in the freezer. I’m making the dough without the basil this time.
The pizza looks and sounds amazing! I’m definitely going to have to try it.
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I see people reviewed this recipe but didn’t actually make it. Can anyone give me a review that has actually made it? I LOVE pizzeria white pizza. Is the crust chewy? Also a face. Thanks!
Just made this pizza with my boyfriend for Valentine’s Day!! It’s fantastic and we’re so happy ❤️
This recipe calls for way too much cheese 1/2 would have been plenty. Neither my husband nor I liked the lemon zest combined with the ricotta because it tasted like dessert. I was a little heavy handed with my spoons of ricotta so it was a bit wet and mushy in spots. That being said, we did like the leftovers better than when it was fresh, the flavors melded together better by then and the cheeses were more set. I plan to try again and tweak it a little more to our liking.
There is way too many cheeses. The ricotta could be omitted. The lemon juice would be enough with the arugula but no need for the lemon zest. On the plus side, the pizza crust was wonderful. Great texture and flavor.
Yes… You win!
It’s delicious, I know, very similar to mine except I cheat. I use Walmart fresh pizza dough for a dollar.
That’s the different.
I use to make my dough like you.
Folks, just add what you like and less of what you don’t.
The basics of this recipe is fine.
Make it your own as most chefs do🧐
My husband and I make a version of this quite often. We like to use French bread for a quick and easy base and I always add extra lemon juice to mine. The best white pizza I’ve ever had!
We frequent scratch pizza in our house and this one is by far the fam favorite. Heavy on the cheese of course but I’ve had relatives reminisce about this recipe
Love to try the recipe. hav been looking for a good one ever since a family-owned store closed their biz