White pizza with basil and oregano

Recipe Beth Jacob, Photography Jerry Grajewski

Recipe Beth Jacob, Photography Jerry Grajewski


This beautiful pizza is garlicky and herbaceous. Served as a starter, or an entrée, this delicious recipe will bring friends together.


Cornmeal, for dusting

Extra-virgin olive oil, for brushing

1 clove garlic, minced

1/2 cup ricotta (omit for vegan option)

1 teaspoon dried oregano

3 tablespoons freshly grated Parmesan (omit for vegan option)

10-12 fresh basil leaves

Freshly ground black pepper

Pizza dough

1/2 cup warm water

1/3 teaspoon active dry yeast

1 1/2 cups all-purpose flour

1 teaspoon salt

1 1/2 teaspoons sugar

1 tablespoon extra-virgin olive oil

White sauce

1 tablespoon butter

1 clove garlic, minced

1 tablespoon all-purpose flour

1/2 cup milk

Coarse salt and freshly ground pepper, to taste


For pizza dough, in small bowl, mix water with yeast and let rest for 5 minutes. In another bowl, combine flour, salt, sugar and olive oil. Add wet ingredients and mix on low until well-combined. Increase speed and beat for 5 minutes, until dough is smooth. Place dough in oiled bowl to rise for 1-2 hours, covered.

For white sauce, in saucepan melt butter with minced garlic over medium heat for 1-2 minutes. Add in flour and whisk to combine. Cook a few more minutes and add in milk, a little at a time, whisking to combine. Bring to simmer and cook for 2 minutes. Season with salt and pepper. Set aside.

Preheat oven with pizza stone to 400°F. Roll out pizza dough on lightly floured surface to 1/2-inch thickness. Dust back of baking sheet with cornmeal and place rolled-out dough on top. Brush with olive oil and sprinkle with minced garlic. Brush wwith white sauce, dot with ricotta, sprinkle with oregano and Parmesan. Slide off baking sheet onto pizza stone, bake for 20 minutes, until crust is golden and cheese is melted. To serve, top with fresh basil and season with salt and pepper. Cut into wedges. 

You can eliminate the dough making, and buy fresh balls of pizza dough at many Italian grocers and pizzerias.

Note: As vegan option omit cheeses altogether, or substitute cheeses for cashew cheese.