White Jalapeño Pizza
Updated: Jul 26
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This white jalapeño pizza skips the traditional tomato sauce and builds flavor with olive oil, thinly sliced garlic, Pecorino mozzarella, creamy ricotta, and pickled jalapeños. The garlic sits beneath the cheeses so it softens and flavors the oil without burning, while the exposed jalapeños blister slightly in the heat.
This pizza is made on a traditional Neapolitan-style dough, stretched thin. You can add additional toppings to this or leave it as-is. It's creamy, slightly spicy, and a pizza you won't forget!
WHAT YOU'LL NEED (scroll to full ingredient list)
DIRECTIONS
STEP 1: RICOTTA
Preheat pizza oven.
Combine the ricotta, kosher salt, and several cracks of black pepper in a small bowl.
Refrigerate until ready to assemble the pizzas.
STEP 2: STRETCH
Working with one dough ball at a time, gently press and stretch the dough into an approximately 10-inch round.
Leave a defined outer rim and stretch the center thin.
STEP 3: ASSEMBLE
Drizzle olive oil over the stretched dough.
Distribute sliced garlic evenly over the oil.
Grate fresh Pecorino over the garlic, followed by shredded mozzarella.
Add 2 oz seasoned ricotta in small, evenly spaced dollops.
Finish with sliced jalapeños.
STEP 4: BAKE
Transfer the pizza to the preheated pizza oven.
Bake on low flame for 60-90 seconds.
INGREDIENTS
Makes 4, 10-inch thin-crust pizzas
PIZZA
4 Neapolitan pizza dough balls, 270 g each
2 tablespoons plus 2 teaspoons extra-virgin olive oil
4 small garlic cloves, sliced paper-thin
50 g Pecorino cheese, finely grated
12 oz whole-milk low-moisture mozzarella, freshly shredded
8 oz whole-milk ricotta
Kosher salt to taste
Freshly cracked black pepper to taste.
3/4 cup sliced pickled jalapeños
Extra-virgin olive oil, for finishing
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