white ricotta pizza

It's hard to beat pizza. I've never met a person who didn't like pizza. I even knew someone in college who hated the texture of melted cheese, and she still ate pizza (just without the cheese). She would have hated this pizza, because it's all cheese in it's perfect glory.

Here's your chance to see my terrible dough stretching skills. I always make holes in the dough that I have to fill in later. You can see that at the top of the picture. It's a thing with me. I think really thin crust! This is a marinara free pizza- just olive oil and garlic. That's all you need. This is one of those times where I use jarred minced garlic because I want the pieces to be really, really small.

On top of that, I add about a whole cup of shredded mozzarella cheese.

Then on top of that cheese, is more cheese. This is some fresh mozzarella, which is amazing, and a few globs of ricotta cheese. The mozzarella is going to be salty and smooth and the ricotta will be sweet and creamy. The differences in every bite are so good.

Then, I put about another half cup of shredded mozzarella on top. You can never have enough cheese. Only thing left before going into the oven is a little tiny drizzle of oil oil, a sprinkle of salt and a few cracks of pepper.

To cook the pizza, it's going to go for about 10 minutes at 425 degrees, but then I crank on the broiler and pop it right underneath for 2 minutes to get a little crustification on top. That part's not essential, but it's definitely worth it. You will love this pizza. You'll love it!

White Ricotta Pizza
1 lb fresh pizza dough, store bought or home made
8 oz. ricotta cheese
4 oz. fresh mozzarella cheese, sliced
1 1/2 cup shredded mozzarella cheese
4 Tablespoons olive oil
1 Tablespoon minced garlic
Salt and pepper
Olive oil
1 teaspoon minced parsley

Preheat oven to 425 degrees. Stretch dough to fit a circular pizza pan, or a rectangular baking sheet. Drizzle the olive oil onto the dough and smear around with hands. Smear garlic over the dough, then add 1 cup of shredded mozzarella. Top with slices of fresh mozzarella, and the ricotta cheese in dollops. Top with additional shredded mozzarella. Drizzle a small amount of olive oil, a sprinkle of salt and a fresh cracks of black pepper. Place in preheated oven and bake for 10-12 minutes, or until the dough is crispy and cheese is bubbly and hot. Turn oven to broiler and place pizza on highest rack below broiler. Cook for an additional 2 minutes to slightly brown cheese. Remove from oven and top with parsley. Enjoy!