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Freshly baked creamy cheese pizza
Indulgent white pizza with a rich base of ricotta and mascarpone, finished with black pepper.

Pizza alla Crema

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
This 'white pizza' (Pizza Bianca) is an ode to dairy products. Instead of tomato sauce, a mixture of ricotta and mascarpone provides the base, creating an incredibly rich, silky bed for the other cheeses. As the acidity of tomato is missing, the taste experience is dominated by the richness and sweetness of the cheeses, balanced by the heat of black pepper and freshness of basil. A truly filling comfort food.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 35 mins
🍽️ Servings 4 servings
🔥 Calories 1750 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Mixing bowl (for cream)
  • Spreader knife or spatula
  • Baking sheet

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Prepare the dough: thoroughly knead the flour, salt, yeast, water, and oil together, then prove for 60 minutes in a warm place.

Tip: The dough structure is good if the surface is shiny and smooth.
2 ✓

Meanwhile prepare the cream: mix the ricotta, mascarpone, grated parmesan, and crushed garlic in a bowl. Pepper generously.

Tip: The heat of pepper (piperine) balances the fatty, sweet taste of mascarpone and ricotta.
3 ✓

Preheat the oven to 220°C. Stretch out the dough.

Tip: Since the topping is heavy and creamy, it's worth stretching the dough slightly thinner in the middle.
4 ✓

Spread the dough thickly with the cheese cream. Sprinkle with grated or torn mozzarella.

Tip: Spread the cream right to the rim, but leave 1-2 cm to hold onto when eating.
5 ✓

Bake for 12-15 minutes until the cream browns in places and the edge of the dough is cooked.

Tip: During baking, the mascarpone will melt, then firm up slightly. Wait 1-2 minutes before slicing for the cream to set.
6 ✓

Serve sprinkled with fresh basil.

Tip: The fresh herb brings freshness to the rich cheesy flavour profile.

Recipe FAQ

The cream on the pizza was too runny.
Ricotta is often watery. Place it in a sieve for 30 minutes before use to let excess whey drip out.

Ingredients

  • 500 g Pizza flour
  • 7 g Dried yeast
  • 300 ml Lukewarm water
  • 10 g Salt
  • 30 ml Olive oil
  • 150 g Mozzarella cheese
  • 50 g Parmesan cheese
  • 100 g Ricotta
  • 50 g Mascarpone
  • 10 g Fresh basil
  • 2 cloves Garlic
  • 2 g Freshly ground black pepper
  • 5 g Dried oregano