Pro tip: shape your dough into a heart to make the best white pizza!
Last week I joked about making everything heart-shaped this week, and I’m sticking with it. Remember the heart pizza with heart pepperoni I shared years ago? I make a version of that every Valentine’s Day for Eddie — and now for Max too. He’s a pepperoni fan, while Emilia and I gravitate toward a white pizza heavy on cheese.
After making a bunch of pizzas on New Year’s Eve, a lot of you asked on Instagram for my best white pizza recipe. I’ve always loved white pizza — growing up it was practically the only pizza I’d eat because I didn’t want tomato sauce. Over the years I’ve shared several favorite versions: a garlicky white pizza with garden herbs, a fancier white pizza with slow-roasted cherry tomatoes, and plenty of other riffs with mushrooms, balsamic, or shredded Brussels and bacon.
This recipe is a four-cheese white pizza on a garlic-bread-style crust that comes together without a homemade sauce, so it’s relatively quick. The crust is brushed with garlic oil so it tastes like garlic bread, then the pizza is finished with crushed red pepper flakes and fresh lemon zest for brightness. It’s inspired by the white pizza from Michigan and Trumbull at Federal Galley, and the result is irresistibly cheesy with a hint of heat and a bright pop from the lemon — don’t skip it. If you want, drizzle extra garlic oil on top.
The cheese trio I use — actually four cheeses — is freshly grated provolone, sliced fresh mozzarella, scoops of ricotta, and a generous sprinkle of parmigiano-reggiano. Together they create the perfect melty, savory “pizza cheese” profile. You don’t have to shape the dough into a heart, but I promise it feels extra special when you do.
Our Favorite White Pizza
Our Favorite White Pizza on Garlic Bread Crust
4 people
Ingredients
Dough
- 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
Pizza
- 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
- 3/4 cup ricotta cheese
- 1/3 cup freshly grated parmigiano-reggiano
- 1 lemon, zest freshly grated or sliced into thin ribbons
- 1/2 teaspoon crushed red pepper flakes, plus more for sprinkling
Optional
- 2 cups baby arugula
- Lemon juice from the lemon above (for dressing the arugula)
- Pinch of salt and pepper
Instructions
Dough
- In a large bowl combine warm water, yeast, honey, and olive oil. Stir and let sit until foamy, about 10 minutes. Add 2 1/2 cups flour, garlic powder, basil, and salt. Stir until the dough comes together but remains sticky. Form into a ball and work in the remaining 1/2 cup flour on a floured surface. Knead a few minutes. Rub the bowl with olive oil, place the dough inside, turn to coat, cover with a towel, and let rise in a warm place for 1 to 1 1/2 hours.
- After rising, punch the dough down and return to the floured surface. Shape with a rolling pin or hands into your desired form — a heart, rectangle, or free-form pizza. This dough yields one pizza to feed about 3–4 people. Place on a baking sheet or pizza pan, cover, and let rest 10 minutes in a warm place.
- Preheat oven to 425°F. If using a pizza stone, preheat to 475°F and bake on the stone for a shorter time.
Pizza
- Brush the dough all over with olive oil, including the edges. Add the minced garlic and spread it evenly. Sprinkle the provolone across the crust, then add the mozzarella and dollops of ricotta. Finish with the parmigiano-reggiano, lemon zest, and crushed red pepper flakes.
- Bake 20–25 minutes at 425°F (or 15–20 minutes on a preheated 475°F pizza stone) until the cheese is golden and bubbly. Remove and add extra parmesan and red pepper if desired. If using arugula, toss it with lemon juice, a pinch of salt and pepper, and top the warm pizza with the greens.
- Slice and serve.
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The finished pizza is to die for: super cheesy with a little heat and bright lemon notes. Add a handful of dressed arugula for a fresh, peppery finish — and don’t forget to shape your dough into a heart if you’re feeling festive.
And yes — we get in our greens!