Vegetarian Classic White Pizza

Total time1 hr 40 min

Prep time25 min

Cook time15 min

This white pizza starts with a simple homemade dough that rises into something pillowy and light, then gets stretched thin for a crackly, golden crust. The real star is the cheese blend — creamy ricotta, melty mozzarella, and sharp Parmesan layered together for that classic pizzeria richness. A slow-warmed garlic oil gets spooned over the top before baking, infusing every bite with deep, mellow flavor, and a scatter of oregano and red pepper flakes keeps things lively. Baked hot and fast until the edges char and the cheese bubbles and browns, it comes out of the oven with a texture you just can't get at a lower temperature. Fresh torn basil at the end adds a bright, herbal lift that balances all that richness. It's a comforting, cheese-forward pie that fits perfectly into a vegetarian kitchen.

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Ingredients

4 servings

For the dough

1 cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
Signature SELECT Active Dry Yeast - 3-0.25 Oz Kroger Active Dry Yeast Essential Everyday Active Dry Yeast Our Family Active Dry Yeast Stop & Shop Active Dry Yeast - 3 ct
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1 tsp granulated sugar
2 ½ cups all-purpose flour, plus more for dusting
1 tsp kosher salt
2 tbsp olive oil

For the topping

3 cloves garlic, thinly sliced
3 tbsp olive oil, divided
1 cup whole-milk ricotta cheese
1 ½ cups shredded low-moisture mozzarella cheese
¼ cup grated parmesan cheese
½ tsp dried oregano
¼ tsp red pepper flakes (optional)
salt and pepper, to taste

For serving

2 tbsp fresh basil leaves, torn (optional)

Instructions

1
Combine the warm water, yeast, and sugar in a large mixing bowl and let stand for 5 minutes, until foamy and fragrant.
2
Add the flour, kosher salt, and 2 tbsp olive oil to the yeast mixture and stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, elastic, and springs back when poked. Shape into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 1 hour, until roughly doubled in size.

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