6 servings (serving size: 1 slice)

Ricotta, Parmesan, and mozzarella are the three cheeses highlighted in this meatless pizza. A packaged pizza crust makes it an easy choice for busy weeknights.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Combine the first 3 ingredients in a medium bowl. Spread cheese mixture over pizza crust, leaving a 1/2-inch border around the edge. Sprinkle with basil and next 6 ingredients (basil through garlic powder). Arrange plum tomato slices in a single layer on top. Place pizza on baking sheet. Bake at 425° for 10 minutes. Remove pizza to cutting board; cut into 6 slices.

Ratings & Reviews

nicoleevon's Review

January 15, 2009
Great way to cure a pizza craving. I used a whole wheat boboli crust, mixed the herbs & garlic powder into the ricotta & used only 1/2 cup of tomatoes. Definitely a keeper!

chicagosara's Review

March 24, 2009
I really loved this pizza. I made it a little healthier by using whole wheat naan and less cheese. I am not sure why people thought this was bland because my pizza was full of flavor and will definitely make this more often! Great summer pizza with a glass of white wine...mmm! MAKE IT!

Siciliano's Review

March 15, 2010
Hate to break it to all of you BUT "White Pizza" is just that. Absolutely NO Tomatoes or Tomato Sauce. The recipe, as written, is however very good.

jillyfett1's Review

February 04, 2013
I used less fresh basil and only a little of the crushed red pepper and regular sweet onions instead of shallots. I also added rotisserie chicken and a bit more mozzarella on top. Loved it! I will definitely make this again. Will add green peppers and mushrooms next time...

Druthz's Review

November 28, 2011
I added some shrimp to this pizza, excellent!

loriweyer's Review

blak orchid
January 08, 2009
My family loved this White Pizza. The combination of cheeses and spices were great! I will make again!

CookinVT's Review

August 17, 2009
This pizza was delish. It was so easy, using a Boboli crust. I did not pre-bake it, just layered it all on and popped it in the oven. I did add a couple of tablespoons of pesto to the ricotta mix, and topped that with thinly sliced garlic instead of using garlic powder. The leftovers re-heated well...can't wait to make this again. I could eat it every day.

bethanyrn's Review

August 03, 2010
This definitely needs salt. I also used fresh pizza dough instead of Boboli; and instead of garlic powder, I grated three cloves of garlic (a la Rachael Ray) into the ricotta mixture, to which I also added some salt. Also I only used one good-sized shallot and that seemed to be plenty. Oh, and salt. I'd make it again, though.

itravel's Review

March 05, 2012
I really liked this pizza and would make it again. However next time I won't be mixing those three cheeses together for the base as it was too difficult to spread evenly. Next time I would spread the ricotta, sprinkle mozz and top with parm. I used fresh oregano because I had it on hand. It was really good:)

jbohanan's Review

February 21, 2010