White pizza doesn’t get nearly enough credit. People fixate on tomato sauce like it’s a requirement, but honestly, some of my favorite pizzas skip it entirely. This version is just garlic butter, ricotta dropped in uneven little clouds, mozzarella, and fresh basil at the end. Simple ingredients, done right.
The toaster oven is actually kind of ideal for a small pizza like this. It heats up fast, it runs hot, and it’s not heating your entire kitchen in July. I’ve made this on a standard sheet pan in a full oven and the results are nearly identical — except the toaster oven version is ready to eat 15 minutes sooner. If you don’t already have a toaster oven baking sheet that fits your machine properly, it’s worth grabbing one. A pan that’s slightly too big blocks airflow and you end up with a pale, limp crust.
Store-bought dough makes this genuinely weeknight-friendly. Most grocery stores carry it near the deli or refrigerated pasta section — Trader Joe’s has a good one, and honestly, fresh pizza dough from a local pizzeria (just ask, many will sell you a ball) is even better. The garlic butter situation here is doing a lot of heavy lifting, so don’t skimp on it. You need a reliable toaster oven that can hold a steady 450°F — convection mode, if yours has it, helps the crust crisp faster.
This makes two modest servings, which is perfect for a quick lunch or a light dinner with a simple salad alongside. Scale it up if you’ve got a bigger toaster oven or are feeding more people — just do two separate pizzas rather than cramming one giant one onto a small pan.
Toaster Oven Crispy Garlic Butter White Pizza with Ricotta and Fresh Basil
A quick, restaurant-worthy white pizza made right in your toaster oven — crispy crust, garlicky ricotta, melty mozzarella, and a handful of fresh basil to finish. No pizza stone, no big oven, no fuss.
Ingredients
For the pizza
Instructions
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Preheat your toaster oven to 450°F on the bake setting (or as high as it'll go — some max out at 425°F and that's fine, just add 2-3 minutes). Let it fully preheat, not just beep at you.
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Lightly oil a small rimmed baking sheet or the toaster oven's included tray. Press and stretch the dough into a rough oval or rectangle — whatever fits your pan. Don't stress about perfect edges.
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Melt the butter in a small pan or microwave-safe bowl. Stir in the minced garlic and olive oil. Brush about two-thirds of this mixture over the stretched dough, all the way to the edges.
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Mix the ricotta with salt, pepper, and red pepper flakes in a small bowl. Drop it by spoonfuls over the dough — you want uneven little mounds, not a smooth spread. That unevenness is actually what makes it good.
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Scatter the shredded mozzarella over everything. Drizzle the remaining garlic butter on top.
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Slide the pan onto the middle rack (or the rack closest to the middle heating element). Bake for 12 to 14 minutes, until the crust is deeply golden underneath and the cheese has some brown spots on top. Check the bottom by lifting an edge with a spatula around the 11-minute mark.
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Pull it out and immediately scatter the torn basil and grated Parmesan over the top. Slice and eat right away — this doesn't hold well and it shouldn't have to.
Notes
Room temperature dough is non-negotiable. Cold dough will shrink back every time you try to stretch it and you'll end up frustrated. Pull it from the fridge at least 20 minutes before you start. If your ricotta looks wet, spoon it onto a paper towel for a few minutes first — too much moisture makes the center soggy. For a crispier bottom, you can preheat the baking pan itself in the toaster oven for 5 minutes before adding the oiled dough. Works surprisingly well. Leftover pizza reheats great — 4 minutes at 400°F in the toaster oven brings the crust right back.
Nutrition
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Written by
Emma is a home cook who loves coaxing big flavor out of a toaster oven — from crispy roasted vegetables to easy weeknight dinners and sweet treats. She develops and tests Toastera's recipes for small-appliance kitchens.
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