| Level: | Easy |
| Total: | 2 hr 45 min |
| Prep: | 35 min |
| Inactive: | 2 hr |
| Cook: | 10 min |
| Yield: | 8 servings (two 12-inch pizzas) |
Ingredients
- 1 teaspoon active dry yeast
- 2 teaspoons sugar
- 1 tablespoon extra-virgin olive oil, plus more for the bowls
- 3 cups all-purpose flour, plus more for dusting
- Kosher salt
- 2/3 cup ricotta cheese
- 1/2 cup grated parmesan cheese (about 1 ounce)
- 1/4 cup extra-virgin olive oil, plus more for brushing
- 2 cloves garlic, grated
- 1/2 teaspoon chopped fresh oregano or rosemary
- 1/4 to 1/2 teaspoon red pepper flakes
- Kosher salt
- 4 ounces fresh mozzarella, thinly sliced
Instructions
- Make the dough: Combine the yeast, 1 cup warm water (about 100 degrees F) and the sugar in a food processor and pulse once to combine. Let sit until foamy, 5 to 10 minutes. Add the olive oil; pulse to combine. Mix the flour and 2 teaspoons salt in a medium bowl; add to the food processor and pulse until the dough pulls away from the side and gathers around the blade.
- Turn the dough out onto a lightly floured surface and form into 2 even balls. Transfer to 2 lightly oiled bowls; cover with plastic wrap and let rise in a warm place until doubled in size, 2 to 4 hours. (You can make the dough ahead; wrap in plastic and refrigerate up to 1 week or freeze up to 2 months. Bring to room temperature before using.)
- Set a pizza stone or large baking sheet on the lowest oven rack and preheat to 500 degrees F. Meanwhile, make the topping: Combine the ricotta, parmesan, olive oil, garlic, oregano and red pepper flakes in a bowl; season with salt and set aside.
- Stretch 1 ball of dough into a 12-inch round on a lightly floured pizza peel or inverted baking sheet. Spread half of the ricotta mixture on top, leaving a 1/2-inch border. Top with half of the mozzarella, then brush the edge lightly with olive oil.
- Slide the pizza onto the hot stone or baking sheet and bake until the crust is golden and the cheese is bubbling, 7 to 10 minutes. Transfer to a cutting board and let cool 2 minutes before slicing. Repeat to make the second pizza.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 345 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 24 mg |
| Sodium | 223 mg |
Reviews
Okay but not something that I’d make on a regular basis. A little dry.
Had this last night and it was to die for. Used refridgerated fresh pizza dough from the store, baked it on a pampered chef large bar pan & added think slice red peppers. Sausage crumbles would be a great addition for the meat lover in your house!