If you’re stuck in a pepperoni-and-marinara rut, this Tuscan pizza with white sauce might just be your ticket out. It ditches the usual red sauce in favor of something creamier, cozier, and seriously delicious.
Paired with tender mushrooms, briny olives, and artichokes on a chewy, golden crust, this pizza feels gourmet—but it’s totally doable in your own kitchen.
Whether you’re feeding a crowd or just feeding your own pizza obsession, this one’s got the flavor, the texture, and the ease to make it a repeat favorite.
What Makes a Tuscan Pizza So Irresistible?
Tuscan-style pizza is all about balance—rich but not heavy, fresh but still indulgent. The creamy white sauce lays down a silky, savory base that gives the toppings room to shine.
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It’s a departure from the tangy tomato norm, and that alone makes it feel a little fancy.
But it’s not just the sauce that sets it apart. The dough is fermented overnight, which does two things: boosts flavor and gives you that ideal chewy, airy bite you’d expect from a high-end pizzeria.
Throw it all together, and you’ve got a pizza that manages to be both rustic and refined.
Keep It Simple, Keep It Delicious
If you want this pizza to taste like it came out of a wood-fired oven in Florence, here are a few key moves:
- Use great ingredients. This isn’t the time for bargain-bin cheese or canned mushrooms. Fresh, high-quality ingredients make a noticeable difference.
- Respect the dough. Don’t rush it. That overnight rise deepens the flavor and improves the texture big time.
- Less is more. Overloading your pizza might be tempting, but it can throw off the balance. Let the crust and white sauce do their thing.
These aren’t hard rules, but following them takes this from “good” to “where has this been all my life?”
Want to Switch It Up? Here’s How
Tuscan pizza plays well with others. It’s easy to customize without losing what makes it special. Try these ideas:
- Vegetarian-friendly: Skip the meat and go heavy on veggies like roasted red peppers, caramelized onions, or zucchini ribbons.
- Gluten-free: Just sub in a gluten-free pizza dough (store-bought or homemade) and keep everything else the same.
- Spice it up: A drizzle of chili oil, hot honey, or a shake of crushed red pepper can give your pizza a little heat without overwhelming the flavors.
It’s super flexible, so don’t be afraid to experiment.
Why This Recipe Works for Literally Any Night
Tuscan pizza isn’t just a treat—it’s practical. The ingredient list is manageable, and the recipe makes enough for two personal pizzas. Whether you’re cooking for two, sharing with a friend, or saving half for tomorrow, it fits whatever vibe you’re going for.
It’s just as perfect for a chill Friday night as it is for impressing someone with your cooking skills. (Pro tip: pair it with a glass of white wine and some soft background jazz.)
Little Tricks That Make a Big Difference
Want next-level results? These quick tips can help you get there:
- Bring your dough to room temp before shaping. Cold dough is harder to work with and more likely to tear.
- Use a pizza stone or steel if you’ve got one. Preheating it gives your crust that crisp bottom and soft center.
- Let it rest before slicing. It only takes a few minutes, but it keeps the cheese and toppings from sliding everywhere.
Pizza may be casual, but treating it with a little care goes a long way.
It’s More Than Pizza—It’s a Whole Experience
At its core, Tuscan white sauce pizza is about elevating the familiar. It’s comfort food with a twist, and once you’ve tried it, plain old pizza night might feel a little… basic.
Creamy, flavorful, and endlessly adaptable, this is the kind of recipe that earns a regular spot in your rotation. So the next time you’re craving something indulgent but easy, skip the delivery and make this instead.
You’ll be glad you did.
Tuscan Pizza with White Sauce – Easy Recipe
Equipment
- Pizza stone or inverted baking sheet
- Rolling Pin
- Pizza Peel
Ingredients
For the Pizza Dough:
- 1 ¼ cups warm water 105°F to 110°F
- 1 teaspoon honey
- ½ tablespoon fine sea salt
- ½ teaspoon active dry yeast
- 3 ⅓ cups all-purpose flour plus more for dusting
- Vegetable or neutral oil for greasing
For the White Sauce:
- 2 tablespoons unsalted butter
- 1 ½ tablespoons all-purpose flour
- 1 ¼ cups whole or 2% milk
- 2 garlic cloves finely grated
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup shredded Parmesan cheese
For the Toppings:
- Shredded mozzarella cheese
- Baby spinach
- Sliced tomatoes
- Thinly sliced mushrooms
- Jarred artichoke quarters drained and torn
- Salami or pepperoni slices optional
- Pepperoncini or banana peppers
- Sliced black olives
- Dried oregano leaves
- Kosher salt
- Extra-virgin olive oil
Instructions
Prepare the Dough:
- Combine warm water, honey, and salt in a bowl, then sprinkle the yeast on top. Let it sit for 5 minutes until the mixture is foamy.
- Add flour gradually and mix until a dough forms. Knead for about 2 minutes, just until the dough is slightly sticky but cohesive. Cover with plastic wrap and let rise at room temperature for 4-5 hours, or refrigerate overnight for more developed flavors.
- Once risen, transfer the dough to a lightly floured surface and divide it into two equal portions. Roll each portion into a ball, coat lightly with oil, and let rest at room temperature for 1 hour.
Make the White Sauce:
- Melt butter in a small saucepan over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, without letting it brown.
- Gradually whisk in the milk, stirring until the mixture thickens and becomes bubbly. Add garlic, salt, and pepper, then stir in the Parmesan cheese until melted. Remove from heat and let the sauce cool. Store leftovers in the refrigerator for up to 5 days if needed.
Prepare to Bake:
- Place a pizza stone or an inverted baking sheet on the center rack of the oven. Preheat the oven to 550°F for at least 30 minutes to ensure it is hot enough for baking.
Assemble the Pizza:
- Roll each dough ball into a 10-12 inch circle, keeping the edges slightly thicker for a nice crust. Place the dough onto a pizza peel lightly dusted with flour to prevent sticking.
- Spread a thin, even layer of white sauce over the dough, leaving a 1-inch border around the edges. Add toppings: mozzarella, spinach, tomatoes, mushrooms, artichokes, salami (if using), pepperoncini, and black olives. Sprinkle with oregano and kosher salt, and drizzle with olive oil.
Bake the Pizza:
- Carefully transfer the pizza to the preheated stone or baking sheet. Bake for 8-10 minutes, or until the crust is golden and some bubbles form on the edges.
- Remove from the oven and let it cool on a cutting board for a few minutes before slicing.
Repeat for the Second Pizza:
- Assemble the second pizza using the remaining dough, sauce, and toppings. Bake as described above.
Notes
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.