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Four cheese white pizza is the ultimate comfort food, with melty mozzarella, fontina, ricotta, and Parmesan piled onto a crispy, golden crust. This pizza skips the tomato sauce and goes all-in on garlicky, cheesy goodness without turning into a greasy mess.
No soggy crust or overpowering garlic here. Just a deliciously balanced, cheese-loaded experience that hits the spot every time. Plus, I’ve got an easy trick to get that crispy bottom without any fancy equipment.
Get ready to level up pizza night with a homemade white pizza.
Here is Why This Four Cheese White Pizza Recipe Works
Cheese Lover’s Dream: With mozzarella, fontina, ricotta, and Parmesan, this pizza brings serious cheese power without going overboard. It’s the perfect balance of melty, creamy, and just the right amount of sharpness.
No Soggy Crust Here: This recipe includes simple tricks to get a perfectly crisp bottom, even without a fancy pizza stone.
Easy, Flexible, and Foolproof: Homemade dough or store-bought? Your call. White sauce from scratch or Alfredo from a jar? No judgment. This recipe works with what you’ve got.
Customizable Topping Options: Want a touch of heat? Add those red pepper flakes. Feeling fancy? Drizzle with hot honey or sprinkle on some truffle salt. You’re in charge here.
The Ingredients
- Pantry: Olive oil, parchment paper.
- Spices and Seasonings: Dried oregano, crushed red pepper flakes, truffle salt (optional).
- Produce: Fresh basil (optional).
- Dairy: Mozzarella cheese, fontina cheese, ricotta cheese, Parmesan cheese.
- Condiments: White pizza sauce or Alfredo sauce, hot honey (optional).
- Other: Pizza dough (use my quick pizza dough recipe or store-bought)
White Pizza Variations
Mushroom and Caramelized Onion White Pizza: Sauté 1 cup of mushrooms and 1 cup of caramelized onions, then scatter them over the cheese for a savory, umami-packed upgrade.
Mediterranean White Pizza: Add sliced Kalamata olives, sun-dried tomatoes, and a sprinkle of crumbled feta cheese.
Pesto Prosciutto White Pizza: Swirl a few tablespoons of basil pesto into the white sauce, then top the baked pizza with thinly sliced prosciutto and fresh arugula.
You can also try our chicken mushroom pizza or sausage and onion pizza.
Recipe Tips
- Preheat Your Pizza Stone (or Baking Sheet). A hot surface ensures a crispy crust, so if you’re using a stone, give it at least 30 minutes to heat up. No stone? Flip a baking sheet upside down and preheat it.
- Cold dough resists stretching and can bake unevenly. Let it sit at room temp for 40 to 60 minutes before rolling.
- Get Creative and add extras like mushrooms, prosciutto, or hot honey. Just don’t overload the pizza, or the crust will suffer.
- Pre-shredded cheese often contains anti-caking agents that prevent it from melting properly. Shred your own cheese for a smoother, meltier result.
- For a better texture and structure, stretch the dough with your hands instead of using a rolling pin. Rolling can compress the air bubbles and result in a denser crust.
- It’s tempting to pile on the cheese and toppings, but too much weight can leave the middle soggy and prevent even cooking. Less is more when it comes to pizza toppings.
- Brushing the crust with olive oil before baking helps it brown beautifully and adds a slightly crisp texture.
- Sprinkle a little semolina flour or cornmeal on your pizza peel or parchment paper to help the dough slide off easily onto the hot stone or baking sheet.
Storage
Refrigerate: Let the pizza cool completely, then place the slices in an airtight container. For extra protection, separate the slices with parchment paper to prevent sticking. Store in the fridge for up to 3 days.
Freeze: Once the pizza is completely cool, wrap each slice individually in plastic wrap, then place them in a freezer-safe bag to prevent freezer burn. Pizza can be frozen for up to 3 months.
Reheat in the Oven: Preheat your oven to 375°F. Place the slices directly on a baking sheet and bake for 4–7 minutes or until the cheese is melty and the crust is crisp.
Four Cheese Pizza Bianca
Making four cheese white pizza at home means crispy crust, melty cheese, and bold, garlicky flavor, all without the soggy crust or grease. It’s easy, customizable, and perfect for pizza night. Grab your dough, fire up the oven, and enjoy every cheesy, delicious bite!
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Four Cheese White Pizza
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Ingredients
- 1 pound Pizza Dough , homemade or storebought
- ½ cup White Pizza Sauce , or store-bought Alfredo sauce
- 1 cup shredded mozzarella cheese
- ½ cup shredded fontina cheese
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes, optional
- Fresh basil for garnish, optional
Instructions
Prepare the Dough:
- If using homemade dough, follow the instructions for my Pizza Dough recipe.
- If using store-bought dough, let it sit at room temperature for 40–60 minutes before rolling it out. Coat the dough with olive oil so the surface doesn’t dry out.
Make the Pizza:
- Preheat the oven to 500°F. If using a pizza stone, place it in the oven to preheat.
- Roll out the dough into a 12–14-inch circle on a lightly floured surface.
- Transfer the dough to a pizza peel or baking sheet lined with parchment paper.
- Spread an even layer of White Pizza Sauce (or store-bought Alfredo sauce) over the dough, leaving a small border for the crust.
- Evenly distribute the mozzarella and fontina over the pizza. Add dollops of ricotta, then sprinkle the Parmesan on top.
- Add oregano and crushed red pepper flakes.
- Transfer the pizza to the oven (or onto the hot pizza stone) and bake for 8–12 minutes, until the crust is golden and the cheese is bubbly and slightly browned.
- Remove from the oven and let it cool for a couple of minutes before slicing.
- Garnish with fresh basil (I also like to drizzle the pizza with hot honey or sprinkle some truffle salt over the top.)
Notes
- Try provolone or Gouda for a similar melt factor. Parmesan can be swapped with Pecorino Romano for a sharper bite.
- If you want crispy edges, use a pizza stone and preheat it in the oven for at least 30 minutes before baking.
- Want a crispy bottom but don’t have a pizza stone? Use an inverted baking sheet preheated in the oven for a similar effect. Just slide the pizza onto the hot surface.
- Store leftover slices in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven for 5–7 minutes.
- If the dough keeps snapping back when you roll or stretch it, let it rest for 5–10 minutes to relax the gluten.
- Avoid overloading the pizza with loads of sauce and toppings. Too much moisture can make the crust soggy.
- You can roll out the dough and assemble the pizza ahead of time. Just keep it on parchment paper in the fridge for up to an hour before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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