Right, so piggy-backing on the One Hour Calzone Dough, I've got a great way to use it: Pepperoni Three Cheese White Pizza.
Sure, it sounds a little odd, a weird sounding combo but it is, in fact, a very tasty number.
This is a pan type pizza, or what are the kids calling it, like a Grandma type? Baked on a rimmed sheet pan rather than stretched or tossed or whatever other, likely because the white sauce is thin and would surely run the heck right off the dough without sides to catch it.
So yeah, it’s more of a pan type pizza, or what, like a hand tossed result? Heh. It's pizza. It rises to about half or three quarters of an inch thick or so in the oven.
I'm suuuurrrre I mentioned that we're a pizza loving pair. Yep. Probably here. Oh and probably here. Yeah pizza. We like it.
If Mike could eat it for breakfast, lunch, and dinner, he might. Good thing he has me to save him from himself.
And while we’re willing to try variations on a pizza theme, it's generally always pepperoni. Hey, what can I say.
But so yes, if you’ve been following my adventures, you know I’m an insulated pan baker, and to each their own; this recipe requires a sheet pan with sides soooo, I do have them.
Originally this recipe is for a smaller tray, a quarter sheet pan* but we like to have leftovers to reheat (or Mike to eat cold) so after some baking math (ouch), I more or less doubled it here for a half sheet pan.* My pan is just under that size but either work.
Just so you’re aware though and would prefer a smaller pizza, cut the recipe in slightly more than half-ish or head over to read the original quantities.
Notably, Mike was quite dubious and not sold on this Pepperoni Three Cheese White Pizza: “No tomato sauce? A white sauce? Ehhh mmm I dunno babe…..”
But c’mon, garlic? Three cheeses? Creamy? Zippy? I can’t fathom what would even be remotely bad.
And after having made this, (“sorry babe, it’s what’s for dinner” heh) now neither can he.
It is really really really good. Really. And with the One Hour Calzone Dough recipe, it’s an easy easy easy meal!
Don't wanna make the dough? No worries, you can buy it. The calzone dough comes out to be a pound and a half-ish, so gauge accordingly.
And right, that white sauce is way thin and you will panic and worry about it running everywhere. And it kind of does but that’s also kinda ok because it chars, adding a nice depth, a crisp bite, and another layer of flavor.
If you wanted to, you could heat the cream and add a little bit of cornstarch to thicken it up first before pouring atop the dough. Do note though, the sauce already does thicken while baking.
The original recipe calls for a scant two teaspoons of garlic (for the size I’m proposing) which, if you are garlic fans such as us, you know that’s not enough.
Definitely feel free to up the amount. I usually end up at or over a tablespoon though I never measure it. Eh, does this look like enough? Yeah, hey, whatever, is my thought process.
I am repelled by cooking and I'm not terribly good at it, but it does provide measurement freedoms. Maybe that's my problem. Anyway...
Pepperonis vary too so get the type you like and pile on as you see fit. I mean, don't overload it though. Or no pepperoni and use other toppings. Here at our house, I use different pepperonis for different pizzas even; I hand slice up a stick for this pie.
Now, you can purchase ricotta and if you do, get some that leans quality though I can say with authority most ricotta will work here since it bakes.
Or, and in my opinion and I will jumping-up-and-down encourage you to do so, make your own. It is so worth it on this pizza. So. And so worth it for many other ricotta-featured uses. It is mind-blowing. Mind. Blowing.
Ok! So to get going, if you’re gonna do it, prepare the ricotta first. Next, get your dough in order and rising. Then it’s merely onto assembling this Pepperoni Three Cheese White Pizza and lastly it’s stuffing your face full of it.
Toss a second sheet pan in the oven on the lowest rack or if you have it, a pizza stone* or related and heat up the oven.
Spread around the oil in the sheet pan you're baking in, then stretch the dough to the edges and corners. If it fights you, walk away, let it rest a few minutes, then try again.
Next, pour on that white sauce you stirred up. Ack! Yeah, thin, right?!
Sprinkle on the mozzarella, dot on the pepperoni, then pop that beast into the oven.
About halfway through, pull the pizza out. Dollop on the ricotta evenly all around in little blobs, then pop the pizza back into the oven to finish up.
Then ah HA! Look at that!
Crispy yummy garlicky cheesy creamy and zippy Pepperoni Three Cheese White Pizza.
Aw man, my stomach is growling and my mouth is watering. Gah I need this pizza again. What's on my menu for today...?

Sure, it sounds a little odd, a weird sounding combo but it is, in fact, a very tasty number.
This is a pan type pizza, or what are the kids calling it, like a Grandma type? Baked on a rimmed sheet pan rather than stretched or tossed or whatever other, likely because the white sauce is thin and would surely run the heck right off the dough without sides to catch it.
So yeah, it’s more of a pan type pizza, or what, like a hand tossed result? Heh. It's pizza. It rises to about half or three quarters of an inch thick or so in the oven.
I'm suuuurrrre I mentioned that we're a pizza loving pair. Yep. Probably here. Oh and probably here. Yeah pizza. We like it.
If Mike could eat it for breakfast, lunch, and dinner, he might. Good thing he has me to save him from himself.
And while we’re willing to try variations on a pizza theme, it's generally always pepperoni. Hey, what can I say.
But so yes, if you’ve been following my adventures, you know I’m an insulated pan baker, and to each their own; this recipe requires a sheet pan with sides soooo, I do have them.
Originally this recipe is for a smaller tray, a quarter sheet pan* but we like to have leftovers to reheat (or Mike to eat cold) so after some baking math (ouch), I more or less doubled it here for a half sheet pan.* My pan is just under that size but either work.
Just so you’re aware though and would prefer a smaller pizza, cut the recipe in slightly more than half-ish or head over to read the original quantities.
Notably, Mike was quite dubious and not sold on this Pepperoni Three Cheese White Pizza: “No tomato sauce? A white sauce? Ehhh mmm I dunno babe…..”
But c’mon, garlic? Three cheeses? Creamy? Zippy? I can’t fathom what would even be remotely bad.
![]() |
Right?!? Right! |
It is really really really good. Really. And with the One Hour Calzone Dough recipe, it’s an easy easy easy meal!
Don't wanna make the dough? No worries, you can buy it. The calzone dough comes out to be a pound and a half-ish, so gauge accordingly.
And right, that white sauce is way thin and you will panic and worry about it running everywhere. And it kind of does but that’s also kinda ok because it chars, adding a nice depth, a crisp bite, and another layer of flavor.
If you wanted to, you could heat the cream and add a little bit of cornstarch to thicken it up first before pouring atop the dough. Do note though, the sauce already does thicken while baking.
The original recipe calls for a scant two teaspoons of garlic (for the size I’m proposing) which, if you are garlic fans such as us, you know that’s not enough.
Definitely feel free to up the amount. I usually end up at or over a tablespoon though I never measure it. Eh, does this look like enough? Yeah, hey, whatever, is my thought process.
I am repelled by cooking and I'm not terribly good at it, but it does provide measurement freedoms. Maybe that's my problem. Anyway...
Pepperonis vary too so get the type you like and pile on as you see fit. I mean, don't overload it though. Or no pepperoni and use other toppings. Here at our house, I use different pepperonis for different pizzas even; I hand slice up a stick for this pie.
Now, you can purchase ricotta and if you do, get some that leans quality though I can say with authority most ricotta will work here since it bakes.
Or, and in my opinion and I will jumping-up-and-down encourage you to do so, make your own. It is so worth it on this pizza. So. And so worth it for many other ricotta-featured uses. It is mind-blowing. Mind. Blowing.
Ok! So to get going, if you’re gonna do it, prepare the ricotta first. Next, get your dough in order and rising. Then it’s merely onto assembling this Pepperoni Three Cheese White Pizza and lastly it’s stuffing your face full of it.
Toss a second sheet pan in the oven on the lowest rack or if you have it, a pizza stone* or related and heat up the oven.
Spread around the oil in the sheet pan you're baking in, then stretch the dough to the edges and corners. If it fights you, walk away, let it rest a few minutes, then try again.
![]() |
As you can see, I didn't get all the way in the corners but should have tried harder. Sorry, there's a smudge on my camera lens still, doh. |
![]() |
...because as you can see, sauce ran extra-everywhere. Doh. |
About halfway through, pull the pizza out. Dollop on the ricotta evenly all around in little blobs, then pop the pizza back into the oven to finish up.
Then ah HA! Look at that!
Crispy yummy garlicky cheesy creamy and zippy Pepperoni Three Cheese White Pizza.
Aw man, my stomach is growling and my mouth is watering. Gah I need this pizza again. What's on my menu for today...?

Pepperoni Three Cheese White Pizza
Yield 8
Prep time
20 MinCook time
25 MinTotal time
45 MinA fresh take on pizza, this Pepperoni Three Cheese White Pizza is an easy dinner baked in a sheet pan using a one hour dough recipe.
Ingredients
- 1 full recipe One Hour Calzone Dough
- 1 cup (237 ml) heavy cream or half and half
- 1/2 cup (45 g) Parmesan cheese, freshly grated
- 2 teaspoons (6 g) fresh garlic, minced
- 1-2 teaspoons (2-4 g) finely grated lemon zest, optional
- 1 tablespoon (15 ml) fresh lemon juice
- Kosher salt and freshly ground black pepper
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 1/2 cups (338 g) shredded mozzarella
- 1 cup (146 g) sliced pepperoni
- 1 cup (250 g) fresh ricotta (homemade or store bought)
Instructions
- If using fresh homemade ricotta, prepare this ahead.
- Prepare the dough according to the recipe or use store bought pizza dough.
- Note: ingredients are approximate measurements. Add or subtract as desired.
- Set an oven rack on the lowest position and then set an upside down sheet pan or pizza stone atop it. Begin preheating the oven to 450° F (232° C).
- In a small bowl, mix together the cream (or half and half) along with the Parmesan, garlic, lemon zest if using, and lemon juice. Season the mix with salt and pepper.
- Pour the olive oil into a rimmed baking sheet, half sheet size (approximately 12x18) and spread evenly with a paper towel. Place the risen dough in the pan and stretch it evenly throughout the pan to the edges and corners. If it pulls back, let it rest for a minute or two before trying again. Season the dough with a bit more salt and pepper.
- Spread the white sauce cream mix over the dough leaving a border of about 1/2" then sprinkle the mozzarella and pepperoni across the dough. Carefully set the baking sheet atop the preheated sheet or pizza stone in the oven and bake for 10 minutes.
- Remove the pan then drop dollops of the ricotta cheese across entire pizza. Return the pan to the oven and bake until the crust is golden, about 12-15 more minutes.
Notes
Adapted from Martha Stewart.
Nutrition Facts
Calories
390.25Fat (grams)
25.93 gSat. Fat (grams)
11.97 gCarbs (grams)
22.11 gFiber (grams)
0.74 gNet carbs
21.36Sugar (grams)
1.74 gProtein (grams)
16.6 gSodium (milligrams)
694.58 mgCholesterol (grams)
60.81 gPlease see the "info" section for nutrition details and information about gram weights.
*The sheet pans and pizza stones are Amazon affiliate links. Happy baking, thanks! Please see the "info" tab for more, well, info.
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