Made with 3 different cheeses (no tomato sauce here!) and drizzled with extra-virgin olive oil, garlicky goodness. Yes, please!
I love, love a good margherita pizza. But sometimes I just crave a white pie like nothing else. It’s so simple with a few different white cheeses but my goodness, it’s really something else.
It could be the dollops of ricotta. The melted mozzarella. Or the garlicky-olive-oil goodness with a hint of heat from the crushed red pepper flakes. Maybe it’s all of the above.
It doesn’t matter what the reason is. At the end of the day, I’ll be crushing this like nobody’s business.
(Side note: if you are opting for store-bought, try to buy a pound of pizza dough at your favorite local pizza joint. It will make all the difference here.)
- ¼ cup yellow cornmeal
- 1 pound pizza dough, homemade or store-bought
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, finely grated
- ¼ teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 6 ounces fresh mozzarella, torn into small pieces
- ½ cup ricotta cheese
- ⅓ cup freshly grated Parmesan
- Fresh basil leaves
- Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
- Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan.
- OLIVE OIL MIXTURE: In a small bowl, combine olive oil, garlic and red pepper flakes; season with salt and pepper, to taste.
- Spread OLIVE OIL MIXTURE over the surface of the dough in an even layer, leaving a 1/2-inch border. Top with mozzarella and dollops of ricotta; sprinkle with Parmesan.
- Place into oven and bake for 20-24 minutes, or until the crust is golden brown and the cheeses have melted.
- Serve immediately, garnished with basil, if desired.