Recipe by Laura Lorenze
Makes one 12-inch pizza

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 flake, 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)*

Preheat the oven to 425 degrees. I like to use a pizza stone and preheat my stone for a minimum of 45 minutes (you can use a cookie sheet or metal pizza sheet/steel-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 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 invh 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 flake. Bake for 20-30 minutes or until lightly brown 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.

*No need to chop the garlic. Just give it a good whack (this will not only make it easy to peel but will let
out all that delicious garlic essence).
*Let the ricotta sit out at room temperature for about 15 minutes, this will make it easier to spread.
*All the ingredients must be dry. The ricotta, mozzarella, and the tomato. This is so moisture does not
collect on top of the pizza and the crust stays crispy. No worries if there is moisture collecting while the
pizza cooks…just quickly and lightly dab the top with a paper towel.
*The type of tomato used is personal preference, just make sure it is dried off with a towel (I used
*Other optional toppings besides arugula microgreens-crispy pancetta, fresh parsley, baby arugula,
roasted garlic.
*Watch the garlic, do not let it burn (burnt garlic is very bitter).
*Brushing the edges of the dough (the crust) not only creates a delicious garlic flavored crust, but also
ensures a nice brown color.