This White Pizza recipe tastes just like the popular Mellow Mushroom Pizza favorite. Loaded with tomatoes, feta, and herbs, you’ll find yourself reaching for this recipe time and again!
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What’s in this White Pizza Recipe?
Everybody needs a good pizza recipe to keep in their back pocket and bring out on those lazy weeknights. I know I do. For me, this Great White Pizza is just that. It’s delicious, simple, and just the right amount of decadence.
- Prepared Pizza Crust: I used Stonefire Artisan Thin Pizza Crust (not sponsored, just love it!). You could also use cauliflower crust, or try homemade pizza dough!
- Olive Oil: Helps the cheese and toppings stick to the pizza crust.
- Garlic: Adds rich earthy flavor to the pizza.
- Cheese: A blend of Parmesan, mozzarella, provolone, and feta cheese makes this pizza ultra creamy and cheesy.
- Tomatoes: I used both fresh Roma tomatoes and sun-dried tomatoes for a one-two punch of tomato flavor!
- Black Pepper: Adds just a hint of spice.
Pro Tip: Try making individual pizzas on naan bread!
Variations on Great White Pizza
The Roma were juicy and tangy and the sun-dried tomatoes provided a slightly sweet element to the delicious pizza. But just like any pizza, the sky’s the limit to what kind and how many toppings you use. Feel free to get creative! Roasted red peppers, onions, or basil would all be great additions. A drizzle of balsamic glaze would really set it off!
White pizza is a pizza made without tomato sauce and topped with white cheeses. It’s often referred to as Pizza Bianca.
Yes! Pizza Bianca comes from Rome, Italy!
No! Traditional white pizza does not have sauce. Instead, it is topped with olive oil, garlic, cheese, and toppings.
White pizza is extra delicious because the cheese flavors can really shine!
How to Store and Reheat
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-10 minutes, or until warmed through.
How to Freeze
Freeze individual slices of pizza in Ziplock bags or tightly wrapped in plastic wrap for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this tasty pizza with marinara sauce or ranch dressing for dipping. A hearty Olive Garden salad and some breadsticks would make the perfect start to your meal.
White Pizza Recipe (Mellow Mushroom Copycat)
Equipment
Ingredients
- 1 prepared pizza crust
- 2½ tablespoons olive oil divided
- 1½ tablespoons minced garlic divided
- ¼ cup grated parmesan divided
- ¼ cup sundried tomatoes rinsed and drained if packed in oil
- 1 cup shredded mozzarella/provolone blend cheese
- 2 Roma tomatoes sliced
- ¼ cup feta cheese
- Ground black pepper for topping
Instructions
- Preheat oven to 425°F
- Brush 2 tablespoons of olive oil into the middle of your pizza crust, leaving about an inch on all sides for the crust.1 prepared pizza crust, 2½ tablespoons olive oil
- Brush 1 tablespoon of garlic onto the olive oil and sprinkle with half of the Parmesan cheese.1½ tablespoons minced garlic, ¼ cup grated parmesan
- Add sundried tomatoes, spaced out evenly.¼ cup sundried tomatoes
- Top the entire center of crust with the shredded cheese.1 cup shredded mozzarella/provolone blend cheese
- Add roma tomato slices and feta, spacing evenly.2 Roma tomatoes, ¼ cup feta cheese
- Brush outside circle of crust with the remaining olive oil, garlic, parmesan, and pepper.
- Bake pizza for 6-8 minutes (or according to crust instructions), until crust is browned and cheese is fully melted.
- Broil for 3-4 minutes (optional) to make the cheese bubble and brown even more. Top with ground black pepper if desired.Ground black pepper
Video
Becky’s Tips
- Leave some space around the edge of the pizza crust when you add the toppings.
- To get the cheese browned, once baked, you can place it under the broiler for a few minutes.
- Feel free to add whatever other toppings you like, the sky’s the limit!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
I love I love this as I can’t eat red sauce. I love stone fire dough. Thanks!
Thanks for stopping by, Linda!