Recipe: White Ricotta Pizza–pairs with Dry Rose
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.
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.