This white pizza skips the red sauce and uses an Italian herb cooking cream as the base — it melts into a rich, savory layer that holds the toppings together without making things soggy. You get a real pizza on the table in about 20 minutes, which makes it a genuinely useful weeknight option rather than a weekend project.
Why this recipe works
Two things do the heavy lifting here. First, the Italian herb cooking cream acts as both sauce and seasoning — it spreads thin, clings to the crust, and doesn’t need any doctoring before it goes in the oven. Second, baking at 450°F means the crust crisps and the cheese bubbles in 10–12 minutes, which is short enough that the tomatoes soften without turning watery and the fresh basil keeps most of its flavor. A lower oven temperature would drag the bake out, and you’d end up with limp toppings and a pale crust.
Troubleshooting
- The cream layer slides or pools during baking: This usually means the crust was cold or slightly damp when you spread it. Let the crust sit at room temperature for 5 minutes and make sure it’s fully dry before spreading — any surface condensation from packaging will cause slipping.
- Feta turns rubbery instead of softening: Feta doesn’t melt, but it should stay creamy. If it’s turning tough, it was likely pre-crumbled and very dry. Buy a block and crumble it yourself — it holds more moisture and behaves better in a hot oven.
- Crust is cooked but the center still feels soft and doughy: The baking sheet may be too light or shiny, reflecting heat away from the bottom. Move the rack one position lower, or switch to a darker, heavier pan. A preheated cast-iron skillet also works well if you don’t have a pizza stone.
- Basil turns black and bitter: It went in before the bake. Skip the garnish — not worth the extra dish — and just scatter fresh torn basil over the pizza after it comes out of the oven instead of before. The residual heat is enough to wilt it slightly without burning it.
- Cheese is melted but not browning: Your oven may run cool. Give it a full 15-minute preheat and use an oven thermometer to check. If the cheese still won’t brown in 12 minutes, switch the oven to broil for the last 60–90 seconds and watch it closely.
Make-ahead notes
The assembled, unbaked pizza doesn’t hold well — the cream softens the crust within about 20 minutes of spreading, so build it right before baking. What you can do ahead: slice the tomatoes and blot them dry, then layer them between paper towels on a plate in the fridge for up to 4 hours. Leftover baked pizza keeps in the fridge for up to 2 days; reheat slices in a dry skillet over medium heat for 3–4 minutes with a lid on — this crisps the bottom back up without drying out the toppings. The microwave works in a pinch but leaves the crust soft.
Tomato Basil White Pizza (Ready in 20 Minutes)
Equipment
- Large baking sheet or pizza stone
- Sharp chef’s knife
- Cutting board
- Offset spatula or butter knife
- Paper towels
Ingredients
- 1 12-inch pizza crust pre-made
- ½ cup Italian cheese and herb cooking cream such as Philadelphia or similar herb cream cheese spread
- 1 medium tomato thinly sliced
- 8 small basil leaves fresh, torn into pieces
- ½ cup mozzarella cheese shredded
- ¼ cup feta cheese crumbled
Instructions
- Position an oven rack in the centre of the oven. Preheat to 450°F / 230°C (210°C fan-forced).
- Place the pizza crust on a large baking sheet or preheated pizza stone. Spread the cooking cream evenly over the crust, leaving a ½-inch (1cm) border around the edge. Arrange the tomato slices in a single layer over the cream. Scatter the torn basil leaves, shredded mozzarella, and crumbled feta evenly over the top.
- Bake for 10–12 minutes until the cheese is melted and bubbling with golden-brown spots and the crust edges are crisp. Let cool for 2 minutes before slicing into 6 pieces.
Nutrition
Your questions, answered
Can I use regular cream cheese instead of Italian herb cooking cream?
Plain cream cheese will work but the pizza will taste noticeably bland without the herbs. If that’s what you have, stir in half a teaspoon of Italian seasoning, a small minced garlic clove, and a pinch of salt before spreading — it gets you most of the way there.
What kind of pre-made crust works best?
A thin, shelf-stable crust like Boboli or a store-bought flatbread gives you the crispiest result at 450°F. Refrigerated dough rolled thin also works, but add 2–3 minutes to the bake time and watch the edges. Thick or pan-style crusts don’t crisp up enough in 10–12 minutes.
Can I add protein to make it more filling?
Yes — thin-sliced deli prosciutto laid over the top after baking is the fastest option and needs zero prep. Pre-cooked chicken or crumbled cooked sausage scattered before baking also works; just make sure anything you add is already fully cooked since the bake time is too short to cook raw meat through.
What to cook next
- Authentic Roman Carbonara
- Creamy Fettuccine Alfredo
- Rustic Sourdough Focaccia with Rosemary and Sea Salt
- Elegant Chicken Marsala with Mushrooms and Marsala Wine
