White Pizza Recipe | Dairy Farmers of Manitoba

White Pizza

Serving Size

8-10 servings

Great Tastes of Manitoba 2012-2013


RICOTTA (makes ~ 3/4 cup or 175ml)

  • 4 cups (1 L) 3% homogenized milk
  • 1 tsp (5 mL) salt
  • 1/3 lemon juice



  • 1 (8 g) pouch of instant (rapid rise) dry yeast
  • 2 tsp (10 mL) sugar
  • 3 Tbsp (45 mL) melted butter
  • 1 1/4 cups (310 mL) warm liquid whey (leftover from homemade Ricotta)*
  • 3 cups (750 mL) unbleached all-purpose flour
  • 1 tsp (5 mL) salt



  • 2 heads of garlic
  • 2 Tbsp (30 mL) canola oil
  • 2 cups (500 mL) shredded Mozzarella cheese
  • 1/4 cup (50 mL) shredded Parmesan cheese
  • ground pepper, to taste
  • 1 cup (250 mL) fresh arugula OR 1/4 cup (50 mL) fresh chopped basil
  • 1 Tbsp (15 mL) olive oil


1. Preheat the oven to 400°F (200°C). Peel off the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact; cut off the tops of cloves, about ¼ inch. Drizzle garlic with oil, then wrap in tin foil. Bake for 30 minutes. Remove from oven and let cool. When cool, remove garlic from the cloves.
2. Meanwhile, prepare the Ricotta. In a medium sauce pot, heat milk over medium-low heat, stirring frequently. When steam begins to rise, add salt and stir. Remove milk from heat and add lemon juice stirring once to combine. Let the milk sit for 5 minutes. Line a mesh sieve with cheesecloth and place over a large bowl. Pour the curdled milk into the cheesecloth. Wait 15-20 minutes for the liquid whey to drain. Gather the edges of the cheesecloth and gently squeeze the bag of cheese over the bowl to remove excess liquid. (To make pizza dough, reserve 1 ¼ cups (310 mL) liquid whey). Use Ricotta immediately or refrigerate for up to 3 days.
3. In the large bowl of a stand mixer, combine yeast, sugar, melted butter, and warm (not hot) liquid whey*. Let rest for 10 minutes to allow the yeast to activate. Foam will form along the surface.
4. Combine flour and salt. Using the dough hook attachment, on low speed, slowly begin to add flour mixture until dough forms a ball around the hook and no longer sticks to the edges of the bowl.
5. Place the dough ball in a greased bowl and turn it over once to coat all of the dough. Cover and allow the dough to rise in a warm, draft-free location. The dough will double in volume. This should take about 45 minutes.
6. Grease a large pizza pan; spread dough over the pan. Spread the garlic evenly over the pizza dough. Evenly sprinkle Mozzarella and Parmesan cheese over the pizza dough. Evenly distribute spoonfuls of Ricotta over the pizza. Add ground pepper over the entire pizza. Bake the pizza at 425° F for 15 minutes or until the cheese turns golden. Remove pizza from the oven. Generously cover the pizza with arugula and drizzle with oil. Serve immediately.



  • Liquid whey can be substituted with warm milk