White Pizza Recipe (Pizza Bianco) with garlic oil, gooey fontina, and mushrooms. Easy, cheesy, and ready in 30 minutes for pizza night.
Searching for the perfect white pizza recipe? You're in the right place. This version brings bold flavor without red sauce, topped with gooey cheese and garlicky mushrooms on a crispy crust. No fancy ingredients or dough skills required.
A Quick Look At The Recipe
- 🍕 Flavor: Buttery, garlicky, cheesy with crispy edges
- ⏱ Time: 30 min (with pre-made dough)
- 👨👩👧👦 Serves: 2-4
- 🧀 Key Ingredients: Garlic oil, mozzarella, mushrooms, pizza dough (homemade or store-bought)
- 💛 Why We Love It: Nostalgic, easy to make, restaurant-quality at home
- 🌟 Inspiration: Our version of Bar Siena's Wild Mushroom & Garlic White Pizza from Chicago's West Loop
- 🍳 Family Favorite: Russ calls the thin-crust version the OG, but the rest of the family is all about the thicker, chewy cast-iron skillet pizza. Either way, there are never any leftovers!
✨ At Seanna's Kitchen, you'll find tested recipes and real-life cooking and baking tips - trusted by home cooks across the Midwest and beyond.
Jump to:
- A Quick Look At The Recipe
- Why This White Pizza Works (And Tastes Amazing)
- Ingredient Notes
- Easy Swaps (Dairy-Free & Gluten-Free Options)
- Flavor Variations & Seasonal Toppings
- How to Make White Pizza
- Helpful Pizza-Making Tips
- 🍕 Planning Pizza Night
- Serving Ideas
- Troubleshooting & FAQs
- More Pizza Recipes
- 📖 Recipe
- 💬 Community
Why This White Pizza Works (And Tastes Amazing)
If you're craving a pizza night that's cheesy, crispy, and full of flavor without tomato sauce, this white pizza recipe is it. Our garlic oil base keeps it light but flavorful, while mozzarella melts into gooey perfection and sautéed mushrooms bring earthy depth.
Now that we've moved away from Chicago, we love recreating the version we used to share at Bar Siena. Russ calls the thin-crust the OG - but whether we make it thin or in the cast iron, there are never any leftovers.
✨ More pizza night favorites:
Detroit-Style Pan Pizza • Margherita Pizza • Homemade Pizza Dough
If you love working with dough, you'll also enjoy our Homemade Focaccia Bread. It uses simple ingredients and the same slow-rise magic that makes great pizza crusts irresistible.
Ingredient Notes
- Garlic Oil: We make ours (see note below) with extra virgin olive oil and our homemade Italian seasoning. It gives the pizza a rich, herby flavor without needing a sauce-just like traditional pizza bianco.
- Mozzarella: We always recommend grating your own; pre-shredded cheeses often include anti-caking agents that can affect melting.
- Mushrooms: Top your homemade pizza with sautéed mushrooms cooked in butter for rich, savory flavor that takes pizza night to the next level.
- Dough: Thin crust lets the cheese and garlic shine. Whether you're using homemade pizza dough or store-bought, just let it come to room temp for easier handling.
📝 Garlic Oil Note: To make garlic oil, combine 1 minced clove of garlic with olive oil, a pinch of salt, cracked black pepper, and a sprinkle of Italian seasoning. Let it sit for at least 1 hour to infuse. See our Garlic Oil Recipe for details.
See the recipe card for full information on ingredients and quantities.
Easy Swaps (Dairy-Free & Gluten-Free Options)
- Use ricotta or goat cheese for a tangier flavor.
- Swap parsley for arugula or basil if you prefer.
- Make it gluten-free with GF pizza dough.
- Prefer something creamier? Try swapping the garlic oil base for our Easy Alfredo Sauce - it works beautifully as a white sauce for pizza.
Flavor Variations & Seasonal Toppings
- Our Copycat Version: Fontina, mozzarella, sauteed mushrooms, garlic oil, parsley, sea salt, cracked pepper.
- Add-ons: Shaved parmesan, red pepper flakes, or a drizzle of truffle oil.
- Quattro Formaggi Pizza: Add gorgonzola and ricotta and fontina for an Italian classic. This twist turns your white pizza into a quattro formaggi pizza dream.
- Creamy Alfredo Base: Swap garlic oil for our Easy Alfredo Sauce for a rich, creamy twist.
- Seasonal Twist: Try adding cooked pancetta and roasted asparagus for a spring-inspired version. Or go classic Midwestern and swap pancetta for crispy bacon-salty, smoky, and always a crowd-pleaser.
Midwest Classic Add-ons: Crumbled bacon or diced ham both add a salty, savory layer that pairs perfectly with gooey cheese and garlic oil. For a hint of sweetness, go with Black Forest ham. For smoky crunch, crispy bacon is always a win.
✨Try it with our Homemade Italian Seasoning and Garlic Oil Recipe for next-level flavor.
How to Make White Pizza
STEP 1: Preheat the oven.
Preheat the oven to 475°F (245°C).
- If using a baking sheet, place it on the bottom rack while the oven heats.
- If using a pizza stone or steel, place it on the bottom rack while the oven heats.
- If using a cast-iron skillet, place the rack in the middle of the oven for even baking.
STEP 2: Prepare the dough
Cast-iron/Baking sheet method: Brush 1 tablespoon garlic olive oil (see note below) over the bottom of the pan, then stretch the dough inside to about a 12-inch round.
If the dough springs back, let it rest for 5 minutes before continuing.
Stone/Steel method: Roll out the dough on a sheet of parchment paper. Build the pizza directly on the parchment for easy transfer.
STEP 3: Add the toppings
Brush the dough with garlic olive oil. Sprinkle evenly with mozzarella, then scatter sautéed mushrooms across the top.
📝 Garlic Oil Note: To make garlic oil, combine 1 minced clove of garlic with olive oil, a pinch of salt, cracked black pepper, and a sprinkle of Italian seasoning.
Let it sit for at least 1 hour to infuse. See our Garlic Oil Recipe for details.
STEP 4: Bake the pizza
Cast-iron/Baking sheet method: Place the pan directly into the oven. Bake 10-12 minutes, until the cheese is bubbly and the edges are golden brown.
Stone/Steel method: Use the back of a baking sheet as a peel to slide the parchment and pizza onto the hot stone or steel. Bake 10-12 minutes, until the cheese is bubbly and the edges are golden brown.
STEP 5: Finish & serve
Remove the pizza from the oven. Brush the crust edges with a little extra seasoned garlic oil, then sprinkle with fresh parsley.
Slice hot and enjoy right away.
Helpful Pizza-Making Tips
- Use parchment for easy transfer and that Bar Siena vibe.
- Don't overload cheese-a light hand keeps the crust crisp and the flavors balanced.
- Grate your own cheese for the best melt and texture.
- Let the pizza sit 2 minutes before slicing so cheese sets.
- Reheating tip: If by some miracle you have leftovers, pop slices in a 375°F oven for 5-7 minutes to crisp the crust without drying the cheese.
🍕 Planning Pizza Night
Stay on track with our free Pizza Night Prep Timeline - a simple printable that walks you through exactly when to prep your dough, sauce, and toppings for the perfect pizza night at home. Great for busy weeknights or cozy weekends in.
Click here to download the printable PDF or scan the QR code on the graphic below!
Serving Ideas
Serve with a simple arugula salad, a glass of crisp white wine, or even alongside soup for a cozy night in.
Try it with:
Pasta e Fagioli Soup • Fresh Chopped Salad
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Troubleshooting & FAQs
White pizza, or pizza bianco, is pizza made without tomato sauce. Instead, it usually features olive oil or a creamy base, garlic, cheese, and flavorful toppings.
Not quite. A true quattro formaggi pizza usually has four distinct cheeses like mozzarella, gorgonzola, ricotta, and Parmesan. This recipe is simpler and lets you build from there.
Fontina and mozzarella are our go-tos for melt and flavor. Ricotta, Parmesan, goat cheese, or gorgonzola also work well depending on the vibe you want.
Absolutely. We do it all the time! Just let it sit at room temperature for about 20 minutes so it's easier to roll out.
Skip the microwave. If you somehow have extra, reheat slices in a 375°F oven for 5-7 minutes for a crispy crust and melty cheese.
More Pizza Recipes
If you love this white pizza recipe, you might also enjoy these reader-favorite Italian comfort foods:
Try our crispy Cast Iron Margherita Pizza, crowd-pleasing Detroit-Style Pan Pizza, cheesy Garlic Breadsticks, or Creamy Easy Alfredo Sauce for another night of cozy, carb-loving goodness.
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📖 Recipe
White Pizza Recipe | Easy Pizza Bianco
Equipment
- pizza pan
- pizza cutter
- pizza stone/steel
Ingredients
- 1 pound pizza dough homemade or store-bought, room temp
- 2 tablespoons garlic olive oil or regular olive oil + 1 clove garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon cracked black pepper
- ½ teaspoon Italian seasoning
- 8 ounces shredded mozzarella about 2 cups, freshly grated
- 6 ounces sliced mushrooms sautéed until golden brown
- 1 tablespoon fresh parsley minced
Instructions
- Preheat the oven. Preheat the oven to 475°F (245°C).If using a pizza stone or steel, place it on the bottom rack while the oven heats.If using a cast-iron skillet, place the rack in the middle of the oven for even baking.If using a baking sheet, place it on the bottom rack while the oven heats.
- Prepare the dough.Stone/Steel method: Roll out the dough on a sheet of parchment paper. Build the pizza directly on the parchment for easy transfer.Cast-iron/Baking sheet method: Brush 1 tablespoon olive oil over the bottom of the pan, then stretch the dough inside to about a 12-inch round. If the dough springs back, let it rest for 5 minutes before continuing.1 pound pizza dough, ½ teaspoon kosher salt, ½ teaspoon cracked black pepper, ½ teaspoon Italian seasoning
- Add the toppings. Brush the dough with garlic olive oil. Sprinkle the dough evenly with grated mozzarella, leaving a ½-inch border around the edges. For the best melt, use freshly grated cheese. then scatter sautéed mushrooms across the top.💡Tip: To make garlic oil: combine 1 minced clove of garlic with olive oil, a pinch of salt, cracked black pepper, and a sprinkle of Italian seasoning. Let sit for at least 1 hour to infuse. See our Garlic Oil Recipe for details.2 tablespoons garlic olive oil, 8 ounces shredded mozzarella, 6 ounces sliced mushrooms
- Bake the pizza.Stone/Steel method: Use the back of a baking sheet as a peel to slide the parchment and pizza onto the hot stone or steel. Bake 10-12 minutes, until the cheese is bubbly and the edges are golden brown.Cast-iron/Baking sheet method: Place the pan directly into the oven. Bake 10-12 minutes, until the cheese is bubbly and the edges are golden brown.
- Finish & serve. Remove the pizza from the oven. Brush the crust edges with a little extra seasoned garlic oil, then sprinkle with fresh parsley. Slice hot and enjoy right away.1 tablespoon fresh parsley
Notes
- Dough: If using store-bought dough, let it sit out for 20 minutes at room temp before rolling to prevent tearing.
- Cheese: For best melt, grate your own mozzarella and fontina. Pre-shredded can be dry.
-
Mushrooms: Saute mushrooms ahead of time until golden and their liquid has evaporated - prevents soggy pizza.
Pan options:
- Large cast-iron skillet = chewy interior, crisp bottom. Use middle rack.
- Pizza stone/steel = crispest crust. Use the lowest rack.
- Baking sheet works too. Use the lowest rack.
-
Variations:
- Swap mushrooms for crispy bacon or ham for a Midwest classic.
- Try a creamy twist by replacing garlic oil with Easy Alfredo Sauce.
- For a cheesy upgrade, add ricotta + gorgonzola + fontina for a quattro formaggi vibe.
- Leftovers: If you somehow have any, reheat in a 375°F oven for 5-7 minutes to restore crispness (skip the microwave).
Seanna Borrows says
This is one of our family’s favorite weeknight pizzas — chewy crust, garlicky olive oil, and melty cheese. I hope you love it as much as we do! — Seanna @ Seanna’s Kitchen
Russ B says
Love this white pizza! Reminds me of Bar Siena in Chicago!!
Seanna Borrows says
Our favorite!