I love pizza! I’ll even eat it for breakfast right out of the ‘fridge. All that cheese is just delightful don’t you think? I made these after making some homemade ricotta cheese.
I learned about making ricotta, we called it quark or farmers cheese, from my mom. She makes it in a crockpot. I used a recipe from Michael Ciarello’s cookbook, “Easy Entertaining” and it came out great. You can find it on his websight here. I smothered the pizza in all sorts of yummies, but the ricotta was an especially fine addition making the flavor rich and creamy. You can also watch Chef Johns video and see how he makes the ricotta.
fresh pizza dough (some stores sell the dough if you’re not into making your own or try this Williams Sonoma Recipe)
fresh ricotta cheese
a few tablespoons pizza sauce or spaghetti sauce of your choice (the thicker the better)
a few sundried tomatoes (I used the ones in a jar with olive oil)
some sliced black olives
enough sliced pepperonis to cover the pizza
some sliced green, red or yellow sweet bell peppers
4-6 oz. of sweet or hot Italian sausage cooked and broken into pieces
This is a free method… anything goes! Have fun with the toppings and apply them as you like. But, be careful… too much cheese will spill over onto your pan and oven.
Roll out the pizza dough and press to fit a 12 inch pizza pan being sure to make the center slightly thinner than the outside edge. Lightly brush with olive oil.
Or roll out the pizza dough and place on an average prepared baking sheet. You may like a thicker crust or thinner crust it’s up to you. Just remember that the thicker it is the longer it will take in the oven.
Drizzle a little olive oil on the prepared pizza dough and brush to cover to the edges.
Let the dough rest for approximately 10 minutes. Continue letting the dough rest/rise while you preheat your oven to 425° or 450° depending on the accuracy of your oven. You want your pizza hot and bubbly with a golden brown crust, not burnt!
Spread dough with your choice of sauce being careful not to drown it. I like a real thick sauce to help prevent soggy crust.
Then layer half of the shredded mozzarella. Slice the fresh mozzarella and distribute evenly. Add the ricotta by teaspoonfulls or crumbles to lightly cover the pizza. Now layer the balance of the ingredients and finish with the remaining shredded mozzarella.
Bake for 25-30 minutes or until the crust is golden and the cheese is bubbling.
Remove from the oven and set on a rack to cool for 5-10 minutes. This will make slicing easier. You can remove it to the rack from the pan after about 5 minutes to help keep your crust crispy.
Serve with your favorite refreshing beverages and a crisp green salad. Enjoy!
1 Peter 1:6-8 Though our faith be tested… having not seen Him still we believe.
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