This ricotta cheese pizza recipe makes two 12-inch pizzas with crisp crusts, browned mozzarella, and creamy ricotta in measured dollops. You can choose a white pizza with olive oil and garlic or a tomato-base pizza with strained sauce; keep the two paths separate so the crust stays crisp.
For the best pizza with ricotta, drain the cheese first and use a light hand with every wet ingredient. The ricotta should soften each bite without forming a heavy layer across the dough.
Ricotta Cheese Pizza Ingredients (Yield: 2 12-Inch Pizzas)
Crust and cheese
- 2 dough balls, 250 g each, rested at room temperature for 45–60 minutes
- 1½ cups (360 g) whole-milk ricotta, drained
- 2 cups (200 g) low-moisture shredded mozzarella
- ½ cup (45 g) finely grated Parmesan, divided
Base and toppings
- White-pizza option: 2 tablespoons olive oil, 1 small garlic clove finely grated, and 1 cup cooked mushrooms or roasted peppers
- Tomato-base option: 1 cup strained tomato sauce and 1 cup cooked mushrooms or roasted peppers
- Optional finishing ingredients: fresh basil, chili flakes, extra Parmesan, and olive oil
Use cooked mushrooms or well-drained roasted peppers rather than raw, watery vegetables. Divide the topping evenly, using ½ cup per pizza. If your ricotta is especially loose, begin draining it before you prepare the dough.
Assemble Pizza with Ricotta Without Excess Moisture
Drain and portion the ricotta
- Set a fine-mesh sieve over a bowl and line it with cheesecloth or a coffee filter. Add the ricotta and refrigerate it for 30–60 minutes.
- Transfer the drained ricotta to a bowl and stir it briefly until smooth. Do not add milk, cream, or extra liquid.
- Divide the ricotta into 8–10 small, measured dollops for the two pizzas. This gives you distinct creamy pockets without spreading wet ricotta thickly over the entire crust.
Choose one base for each pizza
White-pizza path: Heat the oven to 500°F (260°C) with a pizza stone or steel inside for at least 45 minutes. Combine the olive oil and garlic. Stretch one dough ball into a 12-inch round, leaving a ½-inch rim. Brush the center with 1 tablespoon of the garlic oil, leaving the rim mostly bare. Add 1 cup mozzarella, half the ricotta dollops, half the cooked toppings, and 2 tablespoons Parmesan.
Tomato-base path: Stretch the second dough ball into a 12-inch round, again leaving a ½-inch rim. Spread ½ cup strained tomato sauce in a thin layer over the center. Add 1 cup mozzarella, the remaining ricotta dollops, the remaining ½ cup cooked toppings, and 2 tablespoons Parmesan. Skip the olive oil and garlic base.
If you prefer two pizzas with the same flavor, prepare both using either path. Do not combine the full oil base with the tomato sauce; the extra moisture can soften the center before the crust browns.
Ricotta Pizza Recipe: Bake for a Crisp Crust
- Check that the oven and stone or steel are fully hot before assembling the final pizza. A properly heated baking surface is essential for a crisp underside.
- Launch the topped pizza onto the stone or steel. Bake at 500°F (260°C) for 8–12 minutes, rotating it once halfway through.
- Start checking at 8 minutes. Continue baking until the rim is puffed and blistered, the mozzarella is browned in spots, and the ricotta looks set rather than wet.
Keep the sauce or oil layer thin and avoid piling toppings in the center. If the dough sticks while you stretch it, dust the peel lightly with flour or cornmeal, but use only enough to help the pizza release.
Finish the Pizza and Check for Doneness
Transfer the hot pizza to a cutting board and finish it with basil, chili flakes, a little Parmesan, and a light olive-oil drizzle. Let it rest for 2 minutes before slicing so the cheese settles without steaming the crust.
The finished crust should feel firm when lifted, with a crisp underside and an airy, browned rim. The mozzarella should be melted, the ricotta should hold its shape in soft creamy pockets, and the center should not look glossy with excess liquid. Slice into wedges and serve immediately.