White Pizza

🥘 Ingredients

• whole-milk ricotta 1 cup
• grated parmesan ¼ cup
• garlic 2 cloves
• black pepper ½ tsp
• fine sea salt ¼ tsp
• extra-virgin olive oil 1 Tbs
• pizza dough 2 balls
• semolina 2 Tbs
• fresh mozzarella 6 oz
• olive oil 2 tsp
• dried oregano ½ tsp
• flaky sea salt ¼ tsp

1. 1

   Preheat a baking steel on the upper rack of the oven at 550°F (290°C) 45 min .
2. 2

   Mix whole-milk ricotta with grated parmesan , garlic , black pepper , fine sea salt and extra-virgin olive oil until it slackens to the thickness of soft butter.
3. 3

   Stretch pizza dough out to 12 in on semolina , leaving a half-inch rim untouched.
4. 4

   Spoon @&( timer onto @&( timer in dollops the size of a walnut, then tear fresh mozzarella into the spaces between them.
5. 5

   Bake @&( timer on the steel 7 min , until the ricotta has set and taken colour at its edges and the rim is spotted.
6. 6

   Finish @&( timer with olive oil , dried oregano rubbed between the palms, and flaky sea salt .
7. 7

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