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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.
Course: Appetizer, Main Course
Cuisine: American, Canadian, Italian
Keyword: homemade, pizza, pizza stone, recipe

Fun Fact: In 1962, the “Hawaiian” pizza, a pizza topped with pineapple and ham, was invented in Canada by restaurateur Sam Panopoulos at the Satellite Restaurant in Chatham, Ontario.