White Pizza
 Total Time |
|---|
| 2.25 hours |
Ingredients
1 pizza dough
8 oz mozzarella cheese- 1 cup whole-milk ricotta cheese
- 1 oz Pecorino Romano cheese
1 clove garlic
2 Tbsp olive oil- 0.25 tsp kosher salt
0.25 tsp red pepper flakes
3 sprigs fresh oregano
Cookware
- 1 small bowl
Instructions
Step 1
If using store-bought pizza dough, divide into 2 pieces. If the dough is cold, let sit at room temperature at least 2 hours before proceeding. The dough is ready when it does not bounce back when stretched.
Step 2
Pat and gently squeeze 8 ounces fresh mozzarella cheese dry with paper towels if water packed. Thinly slice. Place 1 cup whole-milk ricotta cheese in a small bowl. Finely grate 1 ounce Pecorino Romano cheese (about 1/2 packed cup) or measure out 1/3 cup store-bought grated, add it to the bowl of ricotta, and stir to combine.
Step 3
Finely chop 1 large garlic clove and place in a small bowl. Add 2 tablespoons olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon red pepper flakes if desired. Stir to combine. Pick the leaves from 3 small fresh oregano sprigs and set aside for garnish.
Step 4
Heat a pizza oven to 800ºF. Stretch or roll out one portion of dough on a lightly floured pizza peel into a rough 11 to 12 inch round. Brush the dough round with 1 tablespoon of the garlic oil. Top evenly with half of the mozzarella and dollop all over with half of the ricotta mixture.
Step 5
Use the peel to slide the pizza into the pizza oven. Bake until the bottom is charred in a few spots and the cheese on top is melted (you may have to turn the heat down if the crust is charring too quickly), rotating a few times for even cooking, 2.5 to 3 minutes total. Transfer to a cutting board and repeat with the remaining dough round. Scatter the oregano leaves over the top. Garnish with more red pepper flakes if desired.
Step 6
Place an upside-down baking sheet or pizza stone on the middle rack and heat the oven to 450ºF. Stretch or roll out one portion of dough on a sheet of parchment paper into a rough 11 to 12-inch round. Brush the dough round with 1 tablespoon of the garlic oil. Top evenly with half of the mozzarella and dollop all over with half of the ricotta mixture.
Step 7
Slide, still on the parchment, onto the hot baking sheet or stone. Bake until the edges are golden-brown and the cheese on top is melted, 10 to 12 minutes. Transfer to a cutting board and repeat with the remaining dough round. Scatter the oregano leaves over the top. Garnish with more red pepper flakes if desired.
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