>> title: White Pizza
>> category: Pizzas
>> tags: pizza, ricotta, mozzarella, garlic, italian, oven
>> counters: Pizzeria
>> aka: white pie, bianca, pizza bianca, pizza blanca, ricotta slice, white slice, no-sauce pizza
>> pairs-with: pizza-dough
>> servings: 2
>> time: 1 hr

Preheat a #baking steel{} on the upper rack of the #oven{} at 550°F (290°C) ~preheat{45%min}.

>> step: mix the ricotta with garlic and pepper
Mix @whole-milk ricotta{1%cup}(250 g; drained an hour in a sieve) with @grated parmesan{1/4%cup}(25 g), @garlic{2%cloves}(grated), @black pepper{1/2%tsp}(coarsely cracked), @fine sea salt{1/4%tsp} and @extra-virgin olive oil{1%Tbs}(15 mL) until it slackens to the thickness of soft butter.

>> step: stretch to 12 in, thick at the rim
Stretch @pizza dough{2%balls}(250 g each; from the recipe on this shelf) out to 12 in on @semolina{2%Tbs}(20 g), leaving a half-inch rim untouched.

>> step: spoon on the ricotta, mozzarella between
Spoon @&(~2)garlic ricotta{} onto @&(~1)stretched dough{} in dollops the size of a walnut, then tear @fresh mozzarella{6%oz}(170 g) into the spaces between them.

>> step: bake 550°F (290°C) 6 to 8 min
Bake @&(~1)dressed pie{} on the steel ~bake{7%min}, until the ricotta has set and taken colour at its edges and the rim is spotted.

>> step: finish with oil, oregano and flaky salt
Finish @&(~1)white pizza{} with @olive oil{2%tsp}(10 mL), @dried oregano{1/2%tsp} rubbed between the palms, and @flaky sea salt{1/4%tsp}.

Ricotta in dollops and never spread: it sets into pockets and the mozzarella browns in the gaps between.