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How to Make White Pizza

HG Cooks

How to Make White Pizza

Ditch the Tomato Sauce and Let the Toppings Shine

As you start to shed sweaters, scarves and the accoutrements of winter, consider a lighter white pizza, otherwise known as pizza bianca. Defined as a pizza drizzled with olive oil, salt, and of course no tomato sauce,  a white pizza offers the opportunity to unmask some mouthwatering flavours such as garlic chips, lemon zest or fresh herbs. It's also a nice chance to experiment with cheeses other than Mozzarella, such as Taleggio, Ricotta or Pecorino Romano. Here, we take you through the basics of making a white pizza — we promise it'll be love at first bite.

The Base

You can buy your own pizza dough in your local supermarket's bakery, but if you want to make your own, the process is simple and satisfying. We like Bon Appétit's recipe for pizza dough.

The Toppings

For any white pizza, drizzle 3 tablespoons of olive oil and salt to taste onto the dough. Then, layer on the toppings. There are no rules, only suggestions, such as sautéed garlic chips to intensify the flavour of your white pizza and the use of fresh herbs. If you want to skip the salad, top your pie with some arugula and drizzle a little olive oil as it exits the oven. 


Some terrific toppers:

  • Shaved asparagus + Ricotta

  • Shallot, walnut + goat cheese

  • Mushroom, garlic chips + Parmigiano-Reggiano

  • Broccoli rabe, potato + rosemary

  • Roasted cherry tomatoes, Buffalo Mozarella + basil

The Temperature 

If you're working with a conventional oven, cook your pizza anywhere between 450°F and 500°F for 10-15 minutes, or until the cheese is bubbling and the crust has browned around the edges. It won't burn your pizza, and cooking at your oven's highest temperature allows the cheese to melt and the crust to crisp without drying out the entire pie.


If you're tired of cooking, there are plenty of high quality takeout options around. We called Jameson Watermulder — owner of Rosedale's Finest specialty foods — and asked him to come up with two white pizzas. Get his recipe (below) or if you're nearby, they'll make any pizza you want with just 10-15 minutes' notice.


Jameson's White Pizza

  • Chili flakes, lemon zest, fresh Ricotta Salata and shredded basil

  • Prosciutto, Buffalo Mozarella + arugula

Eat Pizza Like a Local

In Italy, pizza is eaten with a fork and knife, mainly because their standard sized pizzas are served uncut. However, if you're ordering pre-sliced takeout, eating with your hands is perfectly acceptable, especially if you're on the go or dining casually. The most important protocol when eating pizza? It should and must be enjoyed right away, when it's piping hot and just out of the oven.

Upgrade Your Homemade Pizza

If you've ever wondered why you can't seem to re-create restaurant-quality, wood-fired pizzas at home, it's because your oven isn't hot enough. A true, oven-fired pizza requires extremely high temperatures that you could only find in restaurants or outdoor pizza ovens until now.  With Breville's Pizzaiolo, the world's first indoor countertop pizza oven, you can get a pizza with that crisp, slightly charred and chewy crust, and delicate, floppy centre in just 2 minutes. Temperatures rise to 750°F and the oven's element iQ system replicates the ideal baking environment for Neapolitan (wood fired) pizza, as well as New York, thin crust or frozen pies.