This is a white pizza pie with no sauce at all, so don’t let the dark caramelised mozzarella colours fool you. Without the acidity of tomatoes, white pizzas can be bland, but we’ve created a pie that makes the most of the flavours from three distinct cheeses.
Use our easy-to-make pizza dough recipe if you want to make this recipe entirely from scratch.
Use fresh herbs– Fresh oregano and thyme truly cut through the richness of the cheeses in this scenario, however fresh isn’t always preferable. Your pie will taste like cacio e pepe as a result of the contrast between the black pepper and the ricotta’s milkiness.
Don’t worry about expired garlic powder. You will be producing garlic chips that are 1000 times better and are lightly fried. Additionally, you can use the garlic oil you make to brush the dough.
Are you concerned that 500° is too hot? It won’t burn, so don’t worry. Pizza may be cooked at the highest setting without drying out the entire pie, allowing the cheeses to melt and the dough to crisp.
If you attempted this dish, please share your thoughts in the comments section.
1 lb. pizza dough, divided in half
Vegetable oil, for brushing
Coarse cornmeal, for sprinkling
1/4 c. extra-virgin olive oil
4 cloves garlic, thinly sliced
1 1/2 c. ricotta
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tbsp. freshly chopped oregano
1 tsp. freshly chopped thyme
2 c. shredded mozzarella, divided
1/4 c. pecorino Romano, divided
Crushed red pepper flakes, for garnish
- Set oven to 500 degrees. Each of the two sizable baking sheets has a layer of cornmeal on it after being brushed with vegetable oil.
- Olive oil should be heated slowly in a small sauce pan. As soon as the garlic begins to become a light golden color, remove it from the heat. Garlic should be strained, then salt to taste. Reserve both oil and both.
- Combine the ricotta, salt, pepper, and half the herbs in a small bowl.
- Shape each half of the pizza dough into a sphere on a lightly dusted surface, and then press down the center of each to form a 1/2″ crust. Move your hands inch by inch along the crust, letting the dough rest on the backs of your hands and your knuckles as you slowly stretch it out. To the prepared baking sheets, transfer.
- Use the garlic oil you set aside to brush each pizza crust all over. Sprinkle 1 cup mozzarella and 2 tablespoons pecorino over each pie before topping it with 3/4 cup of the ricotta mixture.
- Pizzas should be baked for 15 to 17 minutes, or until the cheese is melted.
- Before slicing and serving, garnish with the remaining herbs, saved garlic chips, and red pepper flakes.