Since the start of the pandemic, we make pizza every Sunday night! We will be sharing our weekly pizza’s with you.
Since making homemade ricotta a few weeks ago (recipe: https://mangiavita.com/articles/homemade-ricotta/ ), I could not wait to try it on a pizza. When I had a little leftover from the first batch, my husband added some crushed Calabrian chili and mixed it in to make a spicy and very tasty cheese. So this became a featured player on our next pizza.
- 1 tbsp olive oil
- 1 round of pizza dough (1/4 of this recipe https://mangiavita.com/2023/07/20/bread-dough-pizza-dough/)
- 3 tbsp sauteed garlic butter
- 1 1/4 cup of shredded mozzarella cheese
- 1 cup of fresh ricotta
- 2 tbsp crushed Calabrian chili
- 1/4 cup grated pecorino cheese
- Salt, pepper, olive oil drizzle
Add 3 tbsp of butter to a non-stick skillet and sauté 3 cloves of diced garlic, until softened.
Add the Calabrian chili to the ricotta and mix well.
Oil your pizza pan. Stretch the dough into an even layer, it will make about a 12 inch round. Add your garlic butter in an even layer, then the mozzarella, and dot the fresh spicy ricotta over the top, add the pecorino cheese, salt, pepper and a drizzle of olive oil.
Bake at 400 for about 15-20 minutes until golden and bubbly. Slice and enjoy!
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