Easy Weeknight White Pizza.
This is the easiest white pizza recipe! Puff pastry gives it a super flaky, delicious crust and it’s so simple. Garlicky, cheesy and topped with sliced tomatoes, this is so delish to throw together after a busy day.
Raise your hand if you love white pizza!
I know it’s technically not a weeknight today BUT! I wanted to have this all lined up for you in case you wanted to add it to your meal plan for next week. Or just have something SO easy and delicious to throw together over the weekend.
I’ve made many white pizzas on the blog before but this one comes close to our all-time favorite. Which is hilarious because it’s embarrassingly easy. It doesn’t even use real pizza dough!
And I clearly have a white pizza obsession, considering that I’ve done white pizza dip and white pizza pull-apart bread and white pizza lasagna. It has been a staple of pizza night in my family since I was a kid, so the flavors are nostalgic and comforting. And delicious!
I based this on my family’s favorite white pizza EVER. We’re talking a white pizza that has been everyone’s favorite for 30 years, maybe? A super long time.
The crust is very flaky and pastry-like. It’s actually the reason that I first started using puff pastry as a cheaters pizza crust over a decade ago. Puff pastry is really the only way to easily mimic a flaky pizza crust, plus it tastes fantastic. Of course.
And I think we all know how much I adore it! (Everyday Dinners may have six recipes with puff pastry… oops!)
The white pizza that I’m referencing is fairly garlicky. If that kind of thing bothers you, just use less! It’s such a simple pizza too. Everyone LOVES it.
This is what you need for the weeknight white pizza:
- Puff pastry! I sound like a broken record since it is so frequently talked about here on the blog, but it’s super versatile. My favorite brand is the Wewalka puff pastry. The Wewalka one has no perforations and is just one large sheet. I absolutely LOVE it. And I find that it works best when you want to use puff pastry as a sheet, as opposed to cut outs, etc.
- I do a quick little garlic oil. Just olive oil and garlic, plus a pinch of crushed red pepper if you like it. Just a pinch. We’re not looking for heat here!
- Slice tomatoes, which we salt to remove a bit of the moisture. We don’t want them all wet on the puff pastry. And since we do this, they don’t have to be garden fresh or anything. You could get away with some of those less-than-ideal tomatoes from the grocery store in the winter. Because we’re salting and baking them!
- Cheese cheese cheese. I like to use a mix. Either freshly grated mozzarella or provolone works. You can use a bag of italian blend cheese. I don’t love bagged shredded cheese because it never melts as nicely as freshly grated, but if you like to use it, I highly suggest Tillamook. They make the best! I also do lots of parmesan too.
- A sprinkle of dried herbs like basil or italian seasoning is great here too.
The downside is that this doesn’t make a ton of pizza for a group. It serves two nicely especially if you have a salad on the side. It serves one if you’ve had A WEEK. It’s best when eaten right after making, but it’s still okay when reheated the next day in the oven.
I know I have a lot of favorites but I have to say that this is probably in my top ten favorite recipes of all time. It’s easy. And flavorful. It’s just simple and classic and lovely to eat.
Truly the best kind of easy recipe.
Easy White Pizza Recipe
Easy White Pizza Recipe
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- pinch of crushed red pepper
- 1 sheet of puff pastry, thawed if frozen
- 2 roma or beefsteak tomatoes, thinly sliced
- kosher salt and pepper
- 8 ounces freshly grated provolone or mozzarella cheese, or an italian blend
- 2 ounces freshly grated parmesan cheese, plus more for sprinkling
- ½ teaspoon dried basil
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and place the sheet of puff pastry on top. Poke it all over with a fork (this prevents big bubbles!)
- Heat the olive oil in a skillet over low heat. Stir in the garlic cloves and a pinch of crushed red pepper. Cook for 1 to 2 minutes, until the garlic is sizzling. Let it cool slightly.
- While it’s cooling, slice the tomatoes. Place the slices on a paper towel and sprinkle all over with salt. Let sit for 10 minutes, then pat dry with a paper towel.
- Brush the puff pastry all over with the garlic oil. Sprinkle all over with the cheese, leaving a 1-inch border around the edges. Top with the tomato slices. Sprinkle on some pepper and the dried basil. Drizzle a bit more garlic oil on (just a bit!) and sprinkle with more parmesan.
- Bake for 20 to 25 minutes, until golden and puffed and cheesy! Remove from the oven and let cool for 5 minutes. Sprinkle with parmesan, slice and serve!
This is my love language.