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

 

  1. 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. 
  2. 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.
  3. Bake for 8-10 minutes, or until desired crispness.
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