I originally made this just about a year ago (I posted the blog October 8 2014) HERE
The recipe originated from Food Network Magazine, May 2014 issue
Feel free to make your own dough...we just get dough from the Italian Bakery down the street.
For the topping: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
4 ounces fresh mozzarella, thinly sliced
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.
I don't use a pizza stone or red pepper flakes. This all goes on one large pie- not 2. Always heavy on the mozzarella...