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Cheese lovers rejoice with this mouthwatering white pizza that skips tomato sauce to let four distinctive cheeses take center stage. The blend of smooth ricotta, nutty asiago, mild fontina, and gooey mozzarella melt together on a golden, crunchy base. It's a down-to-earth yet fancy twist on regular pizza that'll make you wonder why you ever needed sauce.
I first tried making sauce-free pizzas after visiting Rome and falling for their stripped-back style. Whenever I make this for guests, they can't believe how much flavor comes through without any tomato. Last year my neighbor even skipped her birthday restaurant plans and asked me to make this instead!
Essential Ingredients for Delicious Pizza
- Pizza Dough (1 Store-Bought or Homemade): Forms the base for a crunchy, golden bottom layer.
- Ricotta Cheese (½ Cup): Gives a velvety base instead of traditional sauce.
- Asiago Cheese (½ Cup, Grated): Brings a bold, nutty taste that gets stronger during baking.
- Fontina Cheese (½ Cup, Grated): Offers awesome meltability with a subtle sweetness.
- Fresh Mozzarella (4-5 Slices, Torn into Pieces): Makes those amazing stretchy cheese pulls we all love.
- Pecorino Romano (¼ Cup, Grated): Adds a salty kick that pulls all the cheeses together.
- Extra Virgin Olive Oil (1 tbsp): Creates browning while adding a touch of luxury.
- Salt (½ tsp): Brings out the best in all the cheese flavors.
- Black Pepper (½ tsp): Gives gentle heat that works well with the creamy toppings.
- Red Pepper Flakes (½ tsp, Optional): Cuts through the richness with a bit of spice.
- Fresh Basil (For Garnish): Adds a pop of color and fresh aroma to finish everything off.
Easy Cooking Instructions
Here's how to make an amazing Cheese-Topped Pizza with no sauce:
- Get Everything Hot
- Turn your oven up to 500°F and put a pizza stone inside. Give it at least 20 minutes to get super hot. Sprinkle some cornmeal on your pizza peel so nothing sticks.
- Make Your Base
- Take your dough and stretch it into a 13-inch round on a floured surface. Leave the edges a bit thicker. Move it carefully to your pizza peel with cornmeal.
- Add Your Cheeses
- Scatter the asiago and fontina all over. Drop torn mozzarella pieces around and add little spoonfuls of ricotta throughout for surprise creamy spots.
- Add Extra Flavor
- Pour olive oil over everything, especially near the edges. Sprinkle with salt, pepper, red pepper flakes if you want some heat, and finish with the pecorino Romano.
- Cook Until Perfect
- Slide your pizza onto the hot stone and let it cook about 10 minutes till the edges turn golden and cheese bubbles. You can turn on the broiler for the last minute or two if you want more color.
- Give It a Final Touch
- Wait 2-3 minutes before cutting. Tear some basil leaves over the top and serve while it's still warm and the cheese is all stretchy.
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The Magic of Sauce-Free Pizza
White pizza runs deep in Italian food culture, especially in Rome where locals grab it as a quick street snack. Without tomatoes getting in the way, you can really taste what good cheese is all about. This mix creates the perfect balance – ricotta brings creaminess, asiago adds sharpness, fontina melts beautifully, and fresh mozzarella gives you that classic pizza experience.
Exciting Seasonal Variations
This cheese pizza works great as a starting point for whatever's in season. When spring comes, try adding some asparagus tips and lemon zest. Summer calls for little tomatoes and fresh corn kernels. Fall is great with wild mushrooms and sweet caramelized onions. In winter, go for roasted garlic and tough greens like kale. You can make this pizza all year and it never gets old.
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My first try at this pizza was a mess because I didn't heat my stone long enough. The middle couldn't hold up all that cheese and turned mushy. Now I make sure to give my stone a full half hour to get hot, and every pizza comes out crisp all the way through. There's nothing better than that crunch when you take a bite, followed by all that creamy, melty cheese goodness. That's how you know you've nailed a proper white pizza.
Frequently Asked Questions
- → Can I swap out any of the cheeses?
- Sure! You can try provolone instead of fontina, use whole milk mozzarella, Pecorino Romano might be nice instead of asiago, and drained cottage cheese can work as a ricotta substitute.
- → Why do I need a pizza stone?
- A stone is perfect for keeping the heat high and drying out the dough for that golden, crispy crust. No pizza stone? Preheat a heavy baking sheet or cast iron pan as an alternative. They work well, just not as crispy!
- → I don’t have a pizza peel—now what?
- No worries! Just build the pizza on parchment paper set on an upside-down baking sheet. When ready, slide the parchment with your pizza onto the preheated stone. The parchment might darken but works perfectly.
- → How do I warm up leftover pizza the best way?
- For crispy leftovers, pop the slices in a 375°F oven or toaster oven for about 5-7 minutes. Avoid microwaving since it makes the crust soggy and chewy.
- → Any extra topping suggestions for this pizza?
- Absolutely! Think roasted garlic, caramelized onion, mushrooms, spinach, or fresh arugula after baking. Add prosciutto for something savory or drizzle on a bit of truffle oil for luxury.