Creamy White Pizza with Ricotta and Fresh Basil Easy Homemade Recipe

Let me tell you, the scent of bubbling mozzarella mingling with fresh basil and ricotta wafting from my oven is enough to make anyone’s mouth water. The first time I baked this creamy white pizza with ricotta and fresh basil, I was instantly hooked. You know that kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special? That was it. It reminded me of those cozy nights growing up when my grandma would pull out her secret pizza dough recipe, turning simple ingredients into pure, nostalgic comfort.

Years ago, I stumbled upon this recipe on a rainy weekend when I wanted something different from the usual tomato sauce pizza. Honestly, it felt dangerously easy and surprisingly fresh. My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). It quickly became a staple for family gatherings and an impressive go-to for last-minute guests. Let’s face it, creamy white pizza with ricotta and fresh basil is that perfect blend of creamy, herby, and crispy that brightens up any dinner table or Pinterest cookie board alike.

You’re going to want to bookmark this one because it’s as good for a casual weeknight as it is for a weekend treat. Perfect for potlucks, sweet treats for your kids, or just when you want to impress with minimal fuss, this recipe has got you covered. In the name of research, of course, I tested it multiple times to get every detail just right. I promise you, this pizza is like a warm hug from the inside out.

Why You’ll Love This Creamy White Pizza with Ricotta and Fresh Basil

Having whipped up many versions of white pizzas, I can confidently say this recipe stands apart. I’ve tweaked it so it’s quick, approachable, and packed with flavor that hits all the right notes.

• Quick & Easy: Ready in under 30 minutes from start to finish—ideal for busy weeknights or spontaneous cravings.
• Simple Ingredients: You likely already have everything in your pantry and fridge—no fancy trips needed.
• Perfect for Any Occasion: Whether it’s a cozy dinner, a casual brunch, or a fun potluck, it fits right in.
• Crowd-Pleaser: Kids and adults alike rave about the creamy texture and fresh basil punch.
• Unbelievably Delicious: The ricotta adds a dreamy smoothness that takes this pizza beyond basic.

What really sets this creamy white pizza with ricotta and fresh basil apart is the balance—no heavy cream, just fresh dairy and herbs working together for that luscious mouthfeel. I use a quick olive oil drizzle and a sprinkle of sea salt that makes all the flavors pop. It’s comfort food reimagined: familiar, yet fresh and light enough to enjoy guilt-free. Honestly, the first bite makes you close your eyes and savor every crumb. This recipe isn’t just good; it’s the kind you’ll find yourself craving time and time again.

What Ingredients You Will Need

This creamy white pizza with ricotta and fresh basil relies on simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or fresh items you can grab at any market.

• Pizza Dough: 1 ball (store-bought or homemade; I recommend a high-protein flour dough for best chew)
• Ricotta Cheese: 1 cup, whole milk ricotta (look for creamy, small-curd varieties for smooth texture)
• Mozzarella Cheese: 1 ½ cups shredded, fresh mozzarella (moist, not dry-packed)
• Parmesan Cheese: ½ cup grated (adds a nutty, salty flavor boost)
• Fresh Basil Leaves: A handful, roughly torn (adds a fresh herbal note)
• Olive Oil: 2 tablespoons, extra virgin (for drizzling and richness)
• Garlic: 2 cloves, minced (for a subtle savory punch)
• Salt: ½ teaspoon sea salt (enhances all the flavors)
• Black Pepper: Freshly cracked, to taste
• Optional Lemon Zest: From ½ a lemon (adds brightness and complexity)

Substitution tips: Use dairy-free ricotta or cashew-based cheese for a vegan spin—just drain extra moisture to keep crust crisp. For gluten-free diets, swap the pizza dough for your favorite gluten-free base. If fresh basil isn’t available, oregano or thyme offers a nice alternative, though basil is my top pick for that classic fresh flavor.

Equipment Needed

• Oven: Preheated to 475°F (245°C) for a crisp crust
• Baking Sheet or Pizza Stone: A pizza stone gives the best crispy bottom, but a baking sheet works fine
• Mixing Bowl: For combining ricotta with garlic and seasonings
• Cheese Grater: To shred mozzarella and parmesan fresh (pre-shredded works but fresh is tastier)
• Rolling Pin: For shaping dough, or just your hands if you prefer a rustic look
• Pizza Peel or Spatula: To slide pizza onto stone or sheet (optional but helpful)

Personally, I love using a pizza stone—it really crisps the crust like the pizzerias do. If you don’t have one, just flip your baking sheet upside down and preheat it; it’s a budget-friendly hack I swear by. Maintenance tip: clean your stone only with a dry brush; soap ruins its seasoning. For a softer crust, bake on a sheet and cover with foil after baking to keep it warm and moist.

Preparation Method

1. Preheat Oven to 475°F (245°C). Place your pizza stone or baking sheet in the oven to heat for at least 30 minutes. This step is key for a crisp crust.
2. Prepare the Dough: Lightly flour your work surface. Roll out or stretch your pizza dough into a 12-inch (30 cm) circle, about ¼ inch (0.6 cm) thick. If you like it thinner, go down to ⅛ inch (0.3 cm). You want it thin enough to crisp but with some chew.
3. Mix Ricotta Topping: In a bowl, combine 1 cup ricotta, minced garlic, ½ teaspoon sea salt, freshly cracked black pepper, and optional lemon zest. Stir until smooth and fluffy. This mixture is your creamy base, so taste and adjust seasoning now.
4. Assemble the Pizza: Transfer dough to a piece of parchment paper (this makes sliding onto the stone easier). Spread the ricotta mixture evenly over the dough, leaving about ½ inch (1.25 cm) border for the crust.
5. Add Mozzarella and Parmesan: Sprinkle shredded mozzarella evenly over the ricotta, then top with grated parmesan. Drizzle 1 tablespoon olive oil over the top for golden browning.
6. Bake the Pizza: Using a pizza peel or carefully sliding the parchment, transfer the pizza to the preheated stone or baking sheet. Bake for 10-12 minutes, or until the crust is golden and cheese is bubbly and slightly browned.
7. Add Fresh Basil: Remove pizza from oven and scatter torn fresh basil leaves on top. Drizzle remaining olive oil over basil for a fragrant finish.
8. Slice and Serve: Let pizza rest for 2 minutes before slicing into 8 pieces. This brief rest helps the cheese set slightly for cleaner cuts.

Pro tip: If your dough bubbles up too much while baking, gently poke with a fork before adding toppings next time. It helps keep things flat and even. Also, keep an eye on the cheese near the end of baking—once it’s golden and bubbly, you’re good to go!

Cooking Tips & Techniques

When making this creamy white pizza with ricotta and fresh basil, timing is everything. The high heat ensures the crust crisps without drying out the toppings, so preheat your oven and stone thoroughly. I’ve learned the hard way that underbaking results in a chewy, soggy crust—nobody wants that.

Don’t overload your pizza with ricotta. Too much moisture can lead to a floppy base. Spread the ricotta in a thin, even layer and pair it with the shredded mozzarella for structure and meltiness.

Fresh basil should always be added after baking. Heat wilts it too much, and that bright green pop is part of what makes this pizza so inviting. If you want a little garlic punch, sauté minced garlic lightly in olive oil before mixing into the ricotta; raw garlic can overpower sometimes.

Rolling out dough on a lightly floured surface prevents sticking, but too much flour can dry out crust edges. Use just enough and dust off excess.

Multitasking tip: While your pizza bakes, clean up your prep area — makes serving and enjoying much smoother. Also, keep a kitchen timer handy to avoid overbaking; ovens vary!

Variations & Adaptations

This creamy white pizza with ricotta and fresh basil is wonderfully versatile. Here are a few ways I’ve tweaked it:

• Seasonal Veggie Boost: Add thinly sliced zucchini, cherry tomatoes, or roasted mushrooms before baking for extra texture and flavor.
• Spicy Kick: Sprinkle red pepper flakes or thin slices of fresh jalapeño on top with basil to wake up the palate.
• Vegan Version: Use plant-based ricotta and mozzarella alternatives. Cashew ricotta blends beautifully if you soak cashews overnight and blend with lemon juice and nutritional yeast.
• Gluten-Free Crust: Swap your dough for a gluten-free pizza base or cauliflower crust for those avoiding gluten.
• Herb Swap: If you don’t have basil, fresh oregano or thyme can stand in nicely, giving a different but equally tasty herbal note.

Personally, I once tried adding caramelized onions and a drizzle of balsamic glaze after baking—unexpected but delicious! Don’t be afraid to experiment a bit.

Serving & Storage Suggestions

This creamy white pizza with ricotta and fresh basil is best served hot or warm to showcase the melty cheese and fresh herbs. I love pairing it with a crisp green salad tossed in lemon vinaigrette or a light glass of white wine for dinner.

Leftovers? Wrap slices tightly in plastic wrap or store in an airtight container in the refrigerator for up to 3 days. To reheat, pop slices in a hot skillet for 2-3 minutes or bake at 375°F (190°C) for 5-7 minutes until warmed through and crust is crisp again. Avoid microwaving if you want to keep that texture intact.

Flavors actually deepen the next day, making this pizza a great make-ahead option for lunches or casual dinners. Plus, it reheats beautifully without losing its charm.

Nutritional Information & Benefits

This creamy white pizza with ricotta and fresh basil provides a balanced dose of protein and calcium thanks to its cheese content. Ricotta, made from whey, is lighter and has less fat than many other cheeses, making it a smart choice for creaminess without heaviness.

Fresh basil brings antioxidants and vitamins A, K, and C to the table, adding a nourishing punch along with delightful flavor. Olive oil contributes heart-healthy monounsaturated fats, which are a good fat source.

While this pizza isn’t low-calorie, it’s a wholesome comfort food that can fit into a balanced diet when enjoyed in moderation. Gluten-free and vegan options mean it can be adapted for many dietary needs, making it a crowd-friendly recipe you can feel good about sharing.

Conclusion

This creamy white pizza with ricotta and fresh basil is a recipe you’re going to want in your regular rotation. It’s comforting, fresh, and incredibly easy to pull together even on a busy night. The creamy ricotta paired with melty mozzarella and bright basil is a combination that just feels like home — simple good food that satisfies deeply.

Feel free to customize with your favorite herbs or toppings. I love hearing how readers make this recipe their own, so please drop a comment or share your twists. Honestly, once you try this pizza, you’ll understand why it’s become one of my personal favorites. Go on, give it a try – you might just discover your new go-to pizza too!

FAQs About Creamy White Pizza with Ricotta and Fresh Basil

Can I make the dough from scratch for this pizza?

Absolutely! Homemade dough adds a lovely personal touch. Just make sure to let it rest and rise properly for the best texture.

Is it necessary to use a pizza stone?

Not at all. A baking sheet works fine, but a pizza stone helps crisp the crust better by distributing heat evenly.

Can I prepare this pizza ahead of time?

You can assemble it and refrigerate for a few hours before baking. Just add fresh basil after baking for the best flavor.

What can I use if I don’t have fresh basil?

Fresh oregano or thyme are good substitutes, though the flavor will be different. Dried herbs don’t work as well here.

How do I prevent the pizza from getting soggy?

Don’t overload the ricotta and make sure your oven is fully preheated for a quick, high-heat bake that crisps the crust nicely.

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