There are red pizza people and white pizza people. Chef Monk believes you can love both equally — and her Garlic White Pie is the best possible argument for crossing over.

No tomato sauce. No compromise. Just roasted garlic, cream, four cheeses, and fresh herbs layered onto a perfectly blistered crust.

The Roasted Garlic Base

Chef Monk slow-roasts whole heads of garlic in olive oil until the cloves are golden, soft, and sweet. She then squeezes them into a cream base seasoned with white pepper and a pinch of nutmeg. The result is a sauce that is rich but not heavy — fragrant, savory, and deeply satisfying.

“Raw garlic is aggressive,” she explains. “Roasted garlic is a conversation.”

The Four Cheeses

The Garlic White Pie is built on a blend of four cheeses, each chosen for how it behaves in the oven and what it contributes to the final flavor:

1. Fresh mozzarella — melts into soft, milky pools across the pie
2. Fontina — nutty and buttery, it adds depth and richness
3. Parmesan — finely grated and sprinkled across the top, it browns and becomes salty and savory
4. Ricotta — dolloped on in heaping spoonfuls, creating creamy, pillowy pockets throughout

The Herbs

A generous scattering of fresh thyme goes on before the oven, perfuming the pie as it bakes. Chopped flat-leaf parsley and a drizzle of finishing oil complete the pizza when it comes out.

When to Order It

The Garlic White Pie is a year-round staple at Pizza Ritza. It is especially beloved in autumn and winter, when its richness feels perfectly suited to the season. It pairs beautifully with a crisp white wine or a light Italian lager.

If you have only ever had red pizza, the Garlic White Pie is the pie that will change your mind.