Never knew that ricotta on pizza would be this good. I added tons of pecorino to the ricotta, along with salt, pepper, garlic, oregano, basil, lemon zest and a bit of juice, and EVOO. I highly recommend trying if you haven’t already.
Toppings: pepperoni, ricotta, basil, pecorino, hot honey.
Sourdough 16” baked on 3/4” thick aluminum @ 550F convection bake for 5 minutes.
by christuab
2 Comments
Ricotta is a game changer, looks great
I’ve gotta try this! Do you bake with the ricotta on or put it on when it comes out of the oven? Great looking pie!