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–+ servings
Thursday Night Pizza's White Cheese Pizza recipe
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5 from 14 votes

White Cheese Pizza with Garlic and Mozzarella

This garlicky white cheese pizza will remind you of your favorite New York style pizzeria. And the best part? It couldn't be easier to make!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American, Italian, Mediterranean
Keyword: cheese pizza, vegetarian
Makes: 1 (12- to 14-inch) pizza
Cost: $10

Equipment

  • Large rimmed baking sheet or baking stone/steel
  • Pizza peel (optional)
  • Rolling pin (optional)
  • pastry brush
  • Cheese grater

Ingredients

  • 1 (14- to 16-ounce) ball pizza dough
  • 1½ to 2 tablespoons extra-virgin olive oil
  • 2 teaspoons minced or pressed garlic
  • 1½ to 2 teaspoons dried Italian herb blend
  • ½ teaspoon dried red chile flakes
  • ½ teaspoon kosher salt
  • 6 to 8 ounces low-moisture mozzarella cheese, shredded (1½ to 2 cups)
  • Chopped fresh parsley, for finishing (optional)

Instructions

  • Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone in the top third or place the steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
  • Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
  • Prick the dough all over with a fork and brush it with the oil, making sure to get the oil all the way to the edges. Sprinkle on the garlic and spread it out with your hands, then sprinkle with the Italian seasoning, red chile flakes, and salt. Add the cheese and spread it out evenly.
  • Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 5 to 8 minutes on the baking stone/steel.
  • Take the pizza out of the oven and top with the parsley, if using. Let it rest for 5 minutes, then slice and serve.

Notes

A few notes for the best results:
    1. Make your own dough. Yes, you can buy pretty good refrigerated pizza dough at most major grocery stores now, but when there are only a few toppings, you really taste the difference. My Weeknight and Overnight doughs are super easy to make, and they will give you that pizzeria flavor you're craving.
    1. Shred your own cheese. Those bags of pre-shredded cheese taunt me, too, when I'm standing at the neighboring display looking for a block of low-moisture mozzarella. "Choose us," they say. "We'll save you sooooo much time — and you won't have to worry about cutting your thumb on the box grater again." But here's the thing: Like most other "convenience" food items, they contain additives that affect taste, texture, and meltability.
    1. Top it with something green and crunchy. A white cheese pizza is delicious . . . but pretty one-dimensional on its own. When I make it for dinner, I like to top it with some chopped fresh parsley, which adds some brightness and texture.
    1. Serve it with balsamic or hot sauce for drizzling. Ready to take it to the next level? After you've tasted it plain, try drizzling your slice with some balsamic glaze, aged balsamic, or whatever hot sauce you have on hand. The vinegary flavor is a perfect complement to this pizza's luxurious, oily, garlicky vibes.
 
Recipe inspired by this post on Table for Two.