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White Pizza

White Pizza with Broccolini, Ricotta, and Basil

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Recipe Details


Red sauce on a pizza is great, but definitely not necessary. This version is downright fantastic without it. We top the crust with a white sauce laden with mozzarella and provolone, scatter over broccolini, then finish with Parmesan-laced ricotta (four cheeses always feels like just the right number). Mangia!


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 890
  • Protein 34g
  • Total Carb 98g
  • Total Fat 38g

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
  • broccolini
    6 ounces
  • garlic
    1 clove
  • flour
    1/4 cup
  • ricotta cheese
    4 ounces
    ricotta cheese
  • grated Parmesan cheese
    1 ounce
    grated Parmesan cheese
  • unsalted butter
    2 packets
    unsalted butter
  • milk
    8 ounces
  • shredded mozzarella and provolone cheese blend
    2 ounces
    shredded mozzarella and provolone cheese blend
  • basil
    1/8 ounce
  • crushed red pepper
    1/4 teaspoon
    crushed red pepper
  • parchment paper
    parchment paper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • rolling pin (optional)
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Remove pizza dough from bag and let soften at room temperature. Rinse all produce. Cut broccolini into ½-inch pieces. Mince garlic. In a small bowl, set aside 2 tablespoons flour. Line a baking sheet with parchment paper and rub with 1 teaspoon olive oil. Sprinkle remaining flour onto a clean, dry surface, coating a rolling pin or your hands with a thin layer.

  2. Parbake crust

    Parbake crust

    Add dough to floured surface and roll or stretch into a rectangular shape, rotating frequently and working from center to edges, until ¼-inch thick. Add dough to prepared sheet, gently stretching to reach edges of sheet. Bake until crust is lightly browned and beginning to crisp, 9-11 minutes. Meanwhile, in a small bowl, stir together half of ricotta, half of Parmesan, and black pepper (save remaining ricotta for another recipe).

  3. Sauté broccolini

    Sauté broccolini

    Heat 1 teaspoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add broccolini and sauté, stirring, until bright green and tender, 3-4 minutes. Remove pan from heat and season with ¼ teaspoon salt and black pepper as desired. Transfer to a paper towel–lined plate (to remove any excess moisture) and set aside until Step 5. Wipe pan clean for the next step.

  4. Make white sauce

    Make white sauce

    Heat butter in pan from broccolini over medium heat. Add garlic and reserved flour; cook, stirring, until garlic is fragrant and flour is lightly browned, 1 minute. Whisking constantly, add milk and cook until thickened, 2-3 minutes more. Remove pan from heat; whisk in shredded mozzarella and provolone, 1 teaspoon salt, and black pepper as desired to combine.

  5. Assemble and bake pizza

    Assemble and bake pizza

    Spread white sauce over crust, leaving a ½-inch border. Scatter over broccolini, then dollop over ricotta mixture. Bake until sauce is lightly browned, 8-10 minutes. Use any downtime while pizza bakes to get ahead on dishes.

  6. Plate white pizza

    Plate white pizza

    Stack basil leaves and thinly slice crosswise, discarding stems. Cut white pizza into slices and divide between serving plates. Sprinkle over crushed red pepper (skip or use half for less heat) and remaining Parmesan. Garnish with basil and dig in!

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