As seen on The Tasting Table, Episode 4
For something different. A delicious pizza for cheese lovers. No tomato sauce on this one.
Equipment
- pizza stone
- Pizza Peel
- Oven
Ingredients
- 1 pizza crust dough
- cornmeal for dusting
- 1 tbsp olive oil
- 2 cloves garlic (pressed)
- 1 cup mozzarella (coarsely grated)
- 1/4 cup parmasan cheese (finely grated)
- 1/2 cup whole milk ricotta
- 1/4 cup sundried tomatoes (chopped and drain)
- salt and pepper
- 4-5 basil leaves (chopped)
- red pepper flakes (optional)
Instructions
- Place the Pizza Stone on the middle rack of the oven, and preheat the oven to 450°F (230°C) for up to 30 minutes Note: if you do not have a stone, then preheat oven to 425 and no need to preheat non-stone pan.
- Place the dough on a lightly floured surface and flatten with your hands. Starting at the center and working outwards, turn and stretch the dough into a 12" (30-cm) round disk, forming a lip around the edge. Fold the dough in half twice.
- Transfer the dough to a pizza peel dusted with cornmeal and unfold.
- Combine the olive oil and garlic; brush on the dough. Sprinkle with mozzarella and Parmesan. Spoon on dollops of ricotta. Top with chopped sun-dried tomatoes, salt, and pepper.
- Transfer the pizza onto the stone in the oven and bake until the crust is browned and the cheese is melted, about 12–15 minutes. Top with basil just before serving.
- Options: You can also use Arugula leaves instead of basil. Shrimps would be a nice topping if you love seafood.
