White Pie (Ricotta & Garlic)
No red sauce — just ricotta, mozzarella, garlic, and olive oil on a NY crust. Creamy, garlicky, and addictive.
Recipe by Priya Patel · Published · Updated
White pies live and die by garlic management. Sliced too thick, garlic burns before the cheese sets. Sliced too thin, it disappears. We aim for the thickness of a coin shaved with a sharp knife — about 1mm. The ricotta needs to be dolloped, not spread; you want pockets of cool, tangy ricotta sitting next to molten mozzarella. A drizzle of finishing oil after the bake brings everything together. Fresh basil or parsley at the end isn't optional — it's the herbal note the cheese-heavy base needs.
Ingredients
Dough
- •4 balls NY-style pizza dough
Toppings
- •200g Ricotta
- •200g, shredded Low-moisture mozzarella
- •4 cloves, thinly sliced Garlic
- •2 tbsp Olive oil
- •pinch Red pepper flakes
- •handful Fresh parsley or basil
How to Make White Pie (Ricotta & Garlic)
Video coming soon
Instructions
- 1
Stretch dough and brush with olive oil.
- 2
Drop dollops of ricotta across the surface.
- 3
Add shredded mozzarella and garlic slices.
- 4
Drizzle olive oil, sprinkle red pepper flakes.
- 5
Bake at 500-550°F for 6-8 minutes.
- 6
Finish with fresh herbs.
Tips
- →The ricotta should be in dollops, not spread flat
- →Thin garlic slices — thick ones won't cook through
- →This pie benefits from a longer bake to toast the garlic
Equipment
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