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White Pizza

White Pizza with Asparagus, Gruyère, and Ricotta

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Recipe Details


While some may consider pizza without tomato sauce sacrilege, we can totally get behind a really quality pizza bianca. This Popular Recipe returns in all its glory, topped with chopped asparagus, mozzarella, and Gruyère cheese. Finished with arugula and creamy ricotta, this warm weather dish will make anyone a white pizza convert.


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 790
  • Protein 30g
  • Total Carb 86g
  • Total Fat 34g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • pizza dough
    12 ounces
    pizza dough
  • asparagus
    5 ounces
  • baby arugula
    2 ounces
    baby arugula
  • garlic
    2 cloves
  • flour
    2 tablespoons
  • shredded Gruyère cheese
    2 ounces
    shredded Gruyère cheese
  • shredded mozzarella cheese
    2 ounces
    shredded mozzarella cheese
  • balsamic vinegar
    1 tablespoon
    balsamic vinegar
  • Dijon mustard
    1 packet
    Dijon mustard
  • honey
    1 packet
  • ricotta cheese
    4 ounces
    ricotta cheese
  • parchment paper
    parchment paper

What You’ll Need

  • rolling pin (optional)
  • baking sheet

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Remove pizza dough from bag and let soften at room temperature so it will be easier to roll out—we recommend at least 15 minutes. Rinse asparagus, trim and discard woody bottoms, and cut into ½-inch pieces. Rinse arugula and pat dry with paper towel. Mince garlic

  2. Roll out dough

    Roll out dough

    Sprinkle flour onto a clean, dry surface, coating a rolling pin or your hands with a thin layer. Roll or stretch dough into a rectangular shape, rotating frequently and working from center to edges, until ¼-inch thick. Line a baking sheet with parchment paper and rub with 1 teaspoon olive oil. Add pizza dough, gently stretching to reach edges of baking sheet.

  3. Assemble and bake pizza

    Assemble and bake pizza

    Sprinkle garlic over dough, then rub all over with 1 tablespoon olive oil. Sprinkle over half of Gruyère and half of mozzarella, leaving a 1-inch border. Top with asparagus, then remaining Gruyère and remaining mozzarella. Season with ¼ teaspoon salt and pepper as desired. Bake until crust is crisp and light golden and cheese is bubbling, 12-15 minutes. 

  4. Make balsamic vinaigrette

    Make balsamic vinaigrette

    While pizza bakes, in a medium bowl, whisk together balsamic vinegar, ½ packet mustard, and ½ packet honey (use remaining mustard and honey for a salad dressing). Whisking continuously, slowly add 1 tablespoon olive oil until fully combined. Season with ⅛ teaspoon salt and pepper as desired.

  5. Finish white pizza

    Finish white pizza

    Once pizza is baked, dollop 3 tablespoons ricotta evenly over pizza (save the remaining ricotta as a spread for toast, or a dip for fruit or vegetables). Scatter over arugula. Drizzle over half of balsamic vinaigrette, reserving remaining vinaigrette for serving.

  6. Plate white pizza

    Plate white pizza

    Cut white pizza into slices and serve with remaining balsamic vinaigrette for dipping. Dig in!

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