White Pizza

🥘 Ingredients

• pizza dough 1
• mozzarella cheese 8 oz
• whole-milk ricotta cheese 1 cup
• Pecorino Romano cheese 1 oz
• garlic 1 clove
• olive oil 2 Tbsp
• kosher salt ¼ tsp
• red pepper flakes ¼ tsp
• fresh oregano 3 sprigs

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.