Forget the red sauce for a moment and dive into the creamy, garlicky goodness of a New York White Pizza! This iconic pie is a beloved staple in pizzerias across the Big Apple, offering a delightful contrast to its tomato-based cousins. Instead of marinara, it features a luscious base of ricotta cheese, generously topped with mozzarella, fresh garlic, and often a sprinkle of Parmesan. It’s a sophisticated yet comforting pizza that’s surprisingly easy to recreate at home, delivering that perfect balance of rich flavor and satisfying chew. Get ready to elevate your pizza night with this irresistible classic!
Why You’ll Love This New York White Pizza
You’ll adore this New York White Pizza recipe because it offers a refreshing change from traditional red sauce pizzas while still delivering that authentic pizzeria experience. It’s incredibly flavorful, with the creamy ricotta and pungent garlic creating a harmonious blend that’s both indulgent and satisfying. Plus, it’s a fantastic way to impress guests or simply treat yourself to a gourmet-style pizza that’s surprisingly simple to assemble and bake in your home oven.
What Makes This Recipe Special
What makes New York White Pizza truly special is its elegant simplicity. The absence of tomato sauce allows the rich dairy flavors of ricotta and mozzarella, combined with the sharp bite of fresh garlic, to truly shine. A drizzle of good quality olive oil and a sprinkle of fresh herbs enhance these core ingredients, creating a pizza that’s light yet deeply flavorful. The classic New York-style crust provides the perfect chewy, crispy foundation for this creamy masterpiece.
Ingredients You’ll Need
To craft your own delicious New York White Pizza, gather these key ingredients:
- Pizza Dough: 1 lb (store-bought or homemade New York style). The foundation of your pizza.
- Whole Milk Ricotta Cheese: 1 cup. Creates the creamy, flavorful base.
- Fresh Mozzarella Cheese: 8 oz, low-moisture, shredded or thinly sliced. For that perfect melty stretch.
- Grated Parmesan Cheese: 1/4 cup, plus more for sprinkling. Adds a salty, nutty depth.
- Garlic: 3-4 cloves, minced. Essential for the signature pungent flavor.
- Olive Oil: 2 tbsp extra virgin, plus more for drizzling. Enhances flavor and helps with browning.
- Dried Oregano: 1/2 tsp. A classic Italian herb for aroma.
- Red Pepper Flakes: 1/4 tsp (optional). For a subtle hint of heat.
- Fresh Parsley: 2 tbsp, chopped (optional). For garnish and freshness.
- Salt and Black Pepper: To taste. Essential for seasoning.
Pro-Tips for Success
- Use Quality Dough: A good New York-style pizza dough (either homemade or from a reputable pizzeria) is crucial for the right texture and chew.
- Drain Ricotta: If your ricotta is very wet, drain it in a fine-mesh sieve for 15-30 minutes. This prevents a watery pizza.
- Don’t Overload: White pizza is about balance. Don’t pile on too many toppings; let the cheese and garlic flavors be the stars.
- Preheat Oven and Stone/Steel: For the crispiest crust, preheat your oven to its highest setting with a pizza stone or steel for at least 45-60 minutes.
- Fresh Garlic is Best: While garlic powder can be used in a pinch, fresh minced garlic provides the best flavor and aroma for this pizza.
Common Mistakes to Avoid
- Using Wet Ricotta: Excess moisture from ricotta can make your pizza soggy. Always drain it if it seems watery.
- Under-Seasoning the Ricotta: The ricotta mixture needs to be well-seasoned with salt, pepper, and garlic to carry the flavor of the pizza.
- Cold Oven/Baking Surface: Baking on a cold surface will result in a pale, soft crust. Ensure your oven and stone/steel are piping hot.
- Too Much Garlic: While garlic is key, too much can be overpowering. Start with the recommended amount and adjust to your preference.
- Over-baking: Keep an eye on the pizza. Bake until the crust is golden and the cheese is bubbly and slightly browned, but not burnt.
Flavor Variations
- Spinach White Pizza: Sauté a handful of fresh spinach with garlic and mix it into the ricotta base.
- Broccoli Rabe: Blanch and sauté some broccoli rabe with garlic and red pepper flakes, then scatter over the pizza before baking.
- Prosciutto or Bacon: Add crispy cooked prosciutto or bacon bits over the pizza after it comes out of the oven for a salty crunch.
- Lemon Zest: A final sprinkle of fresh lemon zest after baking can brighten all the flavors.
- Different Cheeses: Experiment with a blend of provolone, fontina, or even a touch of goat cheese for different flavor profiles.
What to Serve With New York White Pizza
New York White Pizza is a satisfying meal on its own, but it pairs beautifully with a crisp green salad dressed with a light vinaigrette to cut through the richness. A simple side of roasted vegetables or some marinated artichoke hearts would also complement the flavors well. Don’t forget a cold beverage, perhaps a light beer or sparkling water.
Storage and Reheating
Leftover New York White Pizza can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, the best method is in a preheated oven or toaster oven at 350°F (175°C) for 8-12 minutes, or until the crust is crispy and the cheese is melted and bubbly again. This helps maintain the texture of the crust. You can also reheat slices in a dry skillet on the stovetop over medium heat until crispy on the bottom.
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New York White Pizza
Description
Indulge in the classic flavors of New York White Pizza at home, featuring a rich ricotta base, melted mozzarella, and fresh garlic on a perfectly crispy crust.
Ingredients
Instructions
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Step 1 (0-10 min): Prepare Ricotta Base
In a small bowl, combine ricotta cheese, 1/4 cup Parmesan cheese, minced garlic, 1 tbsp olive oil, dried oregano, red pepper flakes (if using), and a pinch of salt and pepper. Mix well until thoroughly combined. If ricotta is very wet, drain it first.
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Step 2 (5-15 min): Preheat Oven & Stretch Dough
Preheat your oven to its highest setting (usually 500-550°F / 260-290°C) with a pizza stone or steel inside for at least 45-60 minutes. On a lightly floured surface, gently stretch or roll your pizza dough into a 12-14 inch round or desired shape.
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Step 3 (15-20 min): Assemble Pizza
Carefully transfer the stretched dough to a piece of parchment paper or a lightly floured pizza peel. Evenly spread the seasoned ricotta mixture over the dough, leaving a small border for the crust. Top with shredded mozzarella cheese. Drizzle lightly with remaining 1 tbsp olive oil.
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Step 4 (20-25 min): Bake and Serve
Slide the pizza (with parchment paper if using) onto the preheated pizza stone or steel. Bake for 8-15 minutes, or until the crust is golden brown, and the cheese is melted, bubbly, and slightly charred in spots. Remove from oven, sprinkle with fresh parsley (if using) and extra Parmesan. Slice and serve immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 12g60%
- Cholesterol 60mg20%
- Sodium 700mg30%
- Total Carbohydrate 35g12%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Drain Ricotta: If your ricotta is watery, draining it for a bit will prevent a soggy pizza.
- Hot Oven, Hot Surface: A screaming hot oven and preheated pizza stone/steel are essential for a crispy crust.
- Fresh Garlic Power: Don't skimp on fresh garlic; it's a star player in the flavor profile of white pizza.
- Drain Ricotta: If your ricotta is watery, draining it for a bit will prevent a soggy pizza.
- Hot Oven, Hot Surface: A screaming hot oven and preheated pizza stone/steel are essential for a crispy crust.
- Fresh Garlic Power: Don't skimp on fresh garlic; it's a star player in the flavor profile of white pizza.
- Drain Ricotta: If your ricotta is watery, draining it for a bit will prevent a soggy pizza.
- Hot Oven, Hot Surface: A screaming hot oven and preheated pizza stone/steel are essential for a crispy crust.
- Fresh Garlic Power: Don't skimp on fresh garlic; it's a star player in the flavor profile of white pizza.
- Drain Ricotta: If your ricotta is watery, draining it for a bit will prevent a soggy pizza.
- Hot Oven, Hot Surface: A screaming hot oven and preheated pizza stone/steel are essential for a crispy crust.
- Fresh Garlic Power: Don't skimp on fresh garlic; it's a star player in the flavor profile of white pizza.
- Drain Ricotta: If your ricotta is watery, draining it for a bit will prevent a soggy pizza.
- Hot Oven, Hot Surface: A screaming hot oven and preheated pizza stone/steel are essential for a crispy crust.
- Fresh Garlic Power: Don't skimp on fresh garlic; it's a star player in the flavor profile of white pizza.
- Drain Ricotta: If your ricotta is watery, draining it for a bit will prevent a soggy pizza.
- Hot Oven, Hot Surface: A screaming hot oven and preheated pizza stone/steel are essential for a crispy crust.
- Fresh Garlic Power: Don't skimp on fresh garlic; it's a star player in the flavor profile of white pizza.
- Drain Ricotta: If your ricotta is watery, draining it for a bit will prevent a soggy pizza.
- Hot Oven, Hot Surface: A screaming hot oven and preheated pizza stone/steel are essential for a crispy crust.
- Fresh Garlic Power: Don't skimp on fresh garlic; it's a star player in the flavor profile of white pizza.
- Drain Ricotta: If your ricotta is watery, draining it for a bit will prevent a soggy pizza.
- Hot Oven, Hot Surface: A screaming hot oven and preheated pizza stone/steel are essential for a crispy crust.
- Fresh Garlic Power: Don't skimp on fresh garlic; it's a star player in the flavor profile of white pizza.
- Drain Ricotta: If your ricotta is watery, draining it for a bit will prevent a soggy pizza.
- Hot Oven, Hot Surface: A screaming hot oven and preheated pizza stone/steel are essential for a crispy crust.
- Fresh Garlic Power: Don't skimp on fresh garlic; it's a star player in the flavor profile of white pizza.
- Drain Ricotta: If your ricotta is watery, draining it for a bit will prevent a soggy pizza.
- Hot Oven, Hot Surface: A screaming hot oven and preheated pizza stone/steel are essential for a crispy crust.
- Fresh Garlic Power: Don't skimp on fresh garlic; it's a star player in the flavor profile of white pizza.
- Drain Ricotta: If your ricotta is watery, draining it for a bit will prevent a soggy pizza.
- Hot Oven, Hot Surface: A screaming hot oven and preheated pizza stone/steel are essential for a crispy crust.
- Fresh Garlic Power: Don't skimp on fresh garlic; it's a star player in the flavor profile of white pizza.
- Drain Ricotta: If your ricotta is watery, draining it for a bit will prevent a soggy pizza.
- Hot Oven, Hot Surface: A screaming hot oven and preheated pizza stone/steel are essential for a crispy crust.
- Fresh Garlic Power: Don't skimp on fresh garlic; it's a star player in the flavor profile of white pizza.
- Drain Ricotta: If your ricotta is watery, draining it for a bit will prevent a soggy pizza.
- Hot Oven, Hot Surface: A screaming hot oven and preheated pizza stone/steel are essential for a crispy crust.
- Fresh Garlic Power: Don't skimp on fresh garlic; it's a star player in the flavor profile of white pizza.
- Drain Ricotta: If your ricotta is watery, draining it for a bit will prevent a soggy pizza.
- Hot Oven, Hot Surface: A screaming hot oven and preheated pizza stone/steel are essential for a crispy crust.
- Fresh Garlic Power: Don't skimp on fresh garlic; it's a star player in the flavor profile of white pizza.
- Drain Ricotta: If your ricotta is watery, draining it for a bit will prevent a soggy pizza.
- Hot Oven, Hot Surface: A screaming hot oven and preheated pizza stone/steel are essential for a crispy crust.
- Fresh Garlic Power: Don't skimp on fresh garlic; it's a star player in the flavor profile of white pizza.
- Drain Ricotta: If your ricotta is watery, draining it for a bit will prevent a soggy pizza.
- Hot Oven, Hot Surface: A screaming hot oven and preheated pizza stone/steel are essential for a crispy crust.
- Fresh Garlic Power: Don't skimp on fresh garlic; it's a star player in the flavor profile of white pizza.
- Drain Ricotta: If your ricotta is watery, draining it for a bit will prevent a soggy pizza.
- Hot Oven, Hot Surface: A screaming hot oven and preheated pizza stone/steel are essential for a crispy crust.
- Fresh Garlic Power: Don't skimp on fresh garlic; it's a star player in the flavor profile of white pizza.
- Drain Ricotta: If your ricotta is watery, draining it for a bit will prevent a soggy pizza.
- Hot Oven, Hot Surface: A screaming hot oven and preheated pizza stone/steel are essential for a crispy crust.
- Fresh Garlic Power: Don't skimp on fresh garlic; it's a star player in the flavor profile of white pizza.
- Drain Ricotta: If your ricotta is watery, draining it for a bit will prevent a soggy pizza.
- Hot Oven, Hot Surface: A screaming hot oven and preheated pizza stone/steel are essential for a crispy crust.
- Fresh Garlic Power: Don't skimp on fresh garlic; it's a star player in the flavor profile of white pizza.
