Recipe by Lynfred Brand Ambassador Laura Lorenz
Makes one 12-inch pizza
Ingredients
1lb dough ball (store bought or homemade)
3-4 tbsps. extra virgin olive oil
1-2 garlic cloves, smashed and skins removed*
¾ cup full-fat ricotta (drained so there is no liquid) *
¼ cup grated Parmesan
1 ball of fresh mozzarella, torn and dried on a towel
Red pepper flakes, to taste
Dried oregano, to taste
1 tomato, thinly sliced, and dried on a towel*
Cornmeal (optional to prevent sticking)
Flour for rolling out dough
Fresh basil
Arugula microgreens (optional)*
Directions
Preheat the oven to 425 degrees. I like to use a pizza stone and preheat it for a minimum of 45 minutes (you can use a cookie sheet or metal pizza sheet/you will not need to preheat these if a stone). While the stone/oven is preheating, make a quick garlic-infused olive oil. To do this, place 3-4 Tbsps. olive oil in a small saucepan; then whack 1-2 garlic cloves with the back of a chef’s knife* and peel the skins off. Place the garlic in the oil and let it infuse in the oil over low heat on the stove for 15-20 minutes (you will smell it) *; then turn the heat off and set aside. Once the stone is preheated, roll the dough out (a 12-inch diameter.) If using cornmeal, sprinkle the stone with cornmeal. Lay the dough on the stone and poke holes in the dough with a fork (this prevents bubbles). Next, brush the edges with some of the infused oil*. Then spread the ricotta out with a knife or spatula over the center of the pizza, leaving a small edge where the oil is. Next, sprinkle the parmesan evenly over the ricotta and then place the torn pieces of mozzarella on top of both cheeses. The sliced tomatoes come next; evenly spread them over the cheeses. Then sprinkle the pizza with desired amounts of dried oregano and red pepper flakes. Bake for 20-30 minutes or until lightly browned on top and the crust is crispy. Remove from the oven, drizzle with more of the infused olive oil, torn fresh basil, and arugula microgreens.
Tips
No need to chop the garlic. Just give each clove a firm smash—this makes it easier to peel and helps release all that rich, garlicky flavor.
Let the ricotta sit at room temperature for about 15 minutes before using. This softens it slightly and makes it much easier to spread.
All ingredients must be dry. Make sure the ricotta, mozzarella, and tomato are thoroughly dried with paper towels. This prevents excess moisture from pooling on top of the pizza, helping the crust stay crisp. If you notice moisture during baking, simply dab the top gently with a paper towel.
Tomato choice is up to you, just be sure to pat them dry before using. (I used Money Maker tomatoes.)
Optional toppings include arugula microgreens, crispy pancetta, fresh parsley, baby arugula, or roasted garlic—feel free to get creative.
Keep an eye on the garlic while roasting—do not let it burn. Burnt garlic becomes bitter and will overpower the dish.
Brush the edges of the dough with garlic oil (or olive oil infused with garlic). This not only adds flavor but helps create a beautifully golden, flavorful crust.