by Austin Carter
New Recipe
Course: Main Course Cuisine: Italian Prep Time: 20minutes Cook Time: 25minutes Total Time: 45minutes Calories: 450kcal Servings: 4
– Baking sheet or pizza pan – Rolling Pin – Small Bowl – Grater for garlic and Parmesan – Measuring cups and spoons – Brush for spreading olive oil mixture
– ¼ cup yellow cornmeal – 1 pound pizza dough homemade or store-bought – 2 tablespoons extra-virgin olive oil – 2 cloves garlic finely grated – ¼ teaspoon crushed red pepper flakes – Kosher salt and freshly ground black pepper to taste
– 6 ounces fresh mozzarella torn into small pieces – ½ cup ricotta cheese – ⅓ cup freshly grated Parmesan – Fresh basil leaves
1. Preheat oven to 450°F. Lightly coat a baking sheet or pizza pan with olive oil. 2. Sprinkle cornmeal on your work surface. Roll out pizza dough into a 12-inch round and transfer to the prepared baking sheet.
3. In a small bowl, combine olive oil, garlic, red pepper flakes, salt, and pepper. 4. Spread the olive oil mixture over the dough, leaving a ½-inch border. 5. Top with torn mozzarella pieces, dollops of ricotta, and sprinkle with grated Parmesan.
6. Bake for 20-24 minutes, until the crust is golden brown and the cheeses are melted. 7. Garnish with fresh basil leaves, if desired. Serve immediately..