If you’re craving pizza this week, this easy white pizza recipe with Alfredo, Pesto Herb Oil, and fresh veggies is a must-try. Completely customizable and simple to make, this homemade pizza will have you skipping takeout for good. Whether you use homemade dough or store-bought, this recipe delivers a pizzeria-style experience at home in no time.

The Perfect Homemade Pizza Experience

There’s nothing quite like making your own pizza at home, and this White Pizza with Alfredo and Pesto Herb Oil proves why. With a crispy, golden crust and layers of creamy, garlicky flavor, it’s a delicious alternative to traditional tomato-based pies. The best part? It’s fully customizable, so you can add your favorite toppings and make it your own.

You can make restaurant-quality pizza at home with the right dough, and it's easier than you think. My go-to Master Dough Recipe is simple to prepare, just mix the ingredients, let it rest overnight in the fridge, and you’ll have dough ready to bake the next day. Prefer to plan ahead? This dough freezes beautifully, meaning homemade pizza is always just a thaw away.

For the ultimate crisp, I always recommend using a baking steel. It retains heat better than a pizza stone or baking tiles, ensuring an evenly baked crust that’s crispy on the outside and chewy on the inside. If you don’t have one, a preheated cookie sheet will work as an alternative.

The Art of Pizza-Making

Pizza-making is more than just assembling ingredients—it’s a centuries-old craft with deep Italian roots. In Italy, skilled pizza makers, known as pizzaiolo/pizzaiola, have perfected the balance of dough, sauce, and toppings for generations.

This tradition dates back to 18th-century Naples, where street vendors and bakers created the first versions of pizza as a quick, flavorful meal for the working class. Today, whether you’re following classic techniques or experimenting with modern flavors, making pizza at home allows you to embrace this rich history.

With the right dough, a flavorful sauce, and finishing touches like Pesto Herb Oil, you can elevate homemade pizza into a true culinary art.

The Secret to a Perfect Pizza Crust

The key to an incredible homemade pizza starts with the right dough. My go-to Master Dough Recipe is simple—just mix, let it rest overnight in the fridge, and you’ll have dough ready to bake the next day. You can even freeze portions, so homemade pizza is always within reach.

For baking, I swear by my baking steel. This tool retains heat better than a pizza stone or baking tiles, giving you a crispier, more evenly baked crust. If you don’t have one, a preheated cookie sheet will work in a pinch.

Why You’ll Love This White Pizza

Unlike traditional red sauce pizzas, this version swaps marinara for a creamy Alfredo base, drizzled with Pesto Herb Oil for extra flavor. The mix of Fontina, Mozzarella, and Parmesan creates a melty, gooey, golden topping that pairs perfectly with your favorite veggies. Whether you choose red onions, artichoke hearts, or something else, this easy homemade pizza is a flavor-packed delight.

Ingredients

Pizza dough
Alfredo sauce
Pesto herb oil
Fontina cheese, shredded
Mozzarella cheese, part-skim, freshly shredded
Parmesan cheese, grated, shredded, or pearled
Veggies of your choice (e.g., sliced red onion, artichoke hearts)
Fresh basil (optional, for topping)
Cornmeal or flour

Equipment

Baking Steel or Cookie Sheet – Preheats in the oven and serves as the surface for baking your pizza. A baking steel provides superior heat retention for a crispier crust, but a cookie sheet works as an alternative.
Parchment Paper (Optional) – Helps prevent sticking and makes transferring the pizza easier. Use it for the first half of baking, then remove it to allow the crust to crisp directly on the steel or sheet.
Skip the Parchment (Experts) – If you’re experienced, place the pizza directly on the steel for an even crispier bottom.
Pizza Peel, Thin Cutting Board, or Spare Cookie Sheet – A flat, sturdy surface to slide your pizza into the oven smoothly. A pizza peel is ideal, but any heat-safe alternative will work.

Using High Heat for Pizza Making

If you’re comfortable, crank your oven up to 500°F for a more authentic pizzeria-style bake. The intense heat helps replicate the effect of a traditional wood-fired oven, creating a beautifully blistered crust with a crisp bottom and chewy interior. High heat also speeds up the baking process, ensuring your toppings don’t overcook while the crust reaches the perfect texture. Just be sure to keep an eye on your pizza to prevent burning, and always preheat your baking steel or sheet for the best results.

Pizza Steel vs. Pizza Peel: What’s the Difference?

If you’re serious about making pizzeria-quality pizza at home, understanding the difference between a pizza steel and a pizza peel is key. A pizza steel is a game-changer for achieving that perfectly crisp, golden crust, it’s a thick, heat-retaining slab that sits in your oven, mimicking the intense heat of a brick oven. When you bake pizza directly on a hot steel, it cooks faster and more evenly, giving you that deliciously crispy bottom.

To get your pizza onto that scorching surface without a mess, you’ll need a pizza peel. This flat, paddle-like tool lets you effortlessly slide your pizza in and out of the oven, preventing any dough disasters along the way. While the pizza steel takes your bake to the next level, the pizza peel makes the process smooth and stress-free—together, they’re the ultimate duo for homemade pizza success!

Customize this White Pizza Your Way

This White Pizza is endlessly customizable, so you can make it exactly how you like! Use your favorite dough—store-bought or homemade—and experiment with different cheeses like Gouda or Ricotta for a unique twist. Fresh herbs and a balsamic drizzle can add even more depth of flavor.

Make it your own!

One of the best things about this recipe? You can customize it to suit your taste. Here are a few ideas to get you started:

Cheese Options: Mozzarella, ricotta, gouda, or even blue cheese crumbles for a bold kick.
Herbs & Spices: Fresh basil, oregano, or a pinch of red pepper flakes.
Drizzles & Toppings: A balsamic glaze, honey, or even truffle oil can take it to the next level.

Sauce & Cheese Substitutions

One of the best things about this homemade white pizza is how easily you can customize it to fit your taste and pantry staples. If you don’t have, or prefer, Alfredo sauce, try brushing the dough with garlic-infused olive oil for a lighter, more rustic flavor. A spread of ricotta mixed with lemon zest and salt can also create a creamy, tangy base.

For a richer option, a simple homemade béchamel sauce works beautifully. When it comes to cheese, mozzarella and fontina are classic choices, but you can experiment with gouda for a smoky depth, goat cheese for tanginess, or even blue cheese for a bold bite. Just be sure to balance strong cheeses with milder ones for the perfect melt and flavor combination!

Can I use store-bought pizza dough?

Yes! Just let it sit at room temperature for 30-60 minutes before stretching. This helps relax the gluten, making it easier to shape.

Ready to Bake?

Now that you’ve got the tips and inspiration, it’s time to create a White Pizza that’s better than delivery!

Try this recipe and share your favorite toppings in the comments below! Don’t forget to tag [@Bingeworthybites] on social media for a chance to be featured!