Four Cheese White Pizza

Two thick crust cheese pizza slices with white sauce.

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This Four Cheese White Pizza is all about melty, cheesy goodness over a creamy white sauce. A hot oven bakes it up fast and gives you crispy, golden edges. Finish with fresh basil, a drizzle of hot honey, or a pinch of truffle salt if you’re feeling fancy. It’s simple, cheesy, and totally worth making tonight!

Prep Time15

Cook Time12

Course: Main Course, Snack

Cuisine: American, American/Italian

Keyword: four cheese pizza, pizza bianca, weeknight dinner, white pizza

Servings: servings

Author: Dahn Boquist

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.

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