This is the easiest white pizza recipe! Puff pastry creates a flaky, buttery crust and the whole thing comes together quickly. Garlicky, cheesy and topped with sliced tomatoes, it’s perfect for busy weeknights or an easy weekend meal.
Raise your hand if you love white pizza!
I wanted to have this recipe ready for your meal plan—whether you tuck it into a busy weeknight or make it on a relaxed weekend, it’s a fast, satisfying option.
I’ve shared a number of white pizza variations before, but this version is one of our family favorites. It’s oddly simple and doesn’t rely on traditional pizza dough—puff pastry is the shortcut that makes the crust exceptionally flaky while still tasting indulgent.
This recipe is inspired by a white pizza my family has loved for years. The puff pastry yields a light, layered crust that mimics a flaky texture you don’t usually get from standard dough. That flaky bite is exactly why I started using puff pastry as a “cheater” crust years ago—it’s fast and delicious.
This white pizza is garlicky, but you can reduce the garlic if you prefer a subtler flavor. Beyond that, it’s straightforward: olive oil infused with garlic, a generous sprinkle of cheeses, tomato slices that are salted to remove excess moisture, and a finishing touch of dried herbs.
What you need for this white pizza:
- Puff pastry sheet — thawed if frozen. A single sheet makes a wonderfully flaky, restaurant-style crust without any fuss.
- Garlic oil — just olive oil warmed with minced garlic (and a pinch of crushed red pepper if you like a hint of heat).
- Tomatoes — thinly sliced and salted briefly to draw out moisture so the pastry doesn’t get soggy. This means you can use off-season grocery tomatoes and still get great results.
- Cheese — I prefer freshly grated mozzarella or provolone for meltability, plus plenty of parmesan for savory depth. A fresh grate melts best, but a good-quality pre-shredded blend can work in a pinch.
- Dried herbs — a sprinkle of dried basil or Italian seasoning adds a nice finishing note.
This recipe makes a modest-sized pizza—ideal for two with a salad or for one very hungry person. It’s best eaten right away while the crust is crisp, but it reheats nicely in the oven the next day.
Simple, classic and reliably delicious—this white pizza consistently ranks among my favorite easy recipes. It’s comforting and flavorful without being fussy.
Easy White Pizza Recipe
Easy White Pizza Recipe
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Ingredients
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- pinch 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, or an Italian blend
- 2 ounces freshly grated parmesan, plus more for sprinkling
- ½ teaspoon dried basil
Instructions
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Preheat the oven to 425°F. Line a baking sheet with parchment paper and place the puff pastry sheet on top. Prick the pastry all over with a fork to prevent large air pockets.
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Warm the olive oil in a small skillet over low heat. Add the minced garlic and a pinch of crushed red pepper. Cook 1–2 minutes until fragrant and sizzling, then remove from heat and let cool slightly.
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While the oil cools, slice the tomatoes thinly. Arrange the slices on a paper towel, sprinkle with salt, and let them sit for 10 minutes. Pat dry to remove excess moisture.
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Brush the puff pastry evenly with the garlic oil. Spread the grated cheese over the pastry, leaving about a 1-inch border. Arrange the tomato slices on top, season with pepper and dried basil, and drizzle a little more garlic oil. Finish with a sprinkle of parmesan.
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Bake 20–25 minutes until the pastry is golden, puffed and the cheese is bubbly. Remove from the oven, let cool 5 minutes, add more parmesan if desired, slice and serve.
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