You can also try grilling this pizza in the summer (you may want to use less cheese if you grill it). It makes an excellent appetizer; or turn it into a meal by adding an arugula salad.
Serves 2
Refrigerated white pizza dough ball
2-3 tablespoons olive oil
2-3 cloves of garlic, crushed
1 t. dried basil
¼ – ½ c. ricotta cheese
¾ c. mozzarella cheese, grated
Freshly ground black pepper to taste
Pre-heat oven to 425 degrees with rack in center. Bring pizza dough to room temperature on the counter. On a lightly floured surface, spread dough into a 10-12 inch circle.
Set dough onto a metal baking tray or pre-heated pizza stone. Brush olive oil evenly over crust, then sprinkle with garlic and basil. Using a small spoon, drop heaping spoonfuls of ricotta over the crust in a circular pattern. Sprinkle mozzarella evenly over the crust, covering the ricotta. Season with black pepper to taste.
Bake for 8-10 minutes, or until desired crispness.
