If you’ve never made pizza at home, it’s worth learning how and this recipe is endlessly adaptable once you’ve nailed down the method. The crust here is topped with ricotta and parmesan instead of mozzarella and its very simple to make after the dough bakes in an extra hot oven, you pile it with a juicy mix of roasted cherry tomatoes and raw in-season tomatoes.
Serves 4
1 cup whole-milk ricotta cheese
1 cup grated Parmigiano-Reggiano (4 ounces)
Coarse salt and freshly ground pepper1 large egg, lightly beaten
1 pound pizza dough, thawed if frozen
1/4 cup extra-virgin olive oil
2 pints cherry or grape tomatoes
1 large tomato, preferably heirloom, sliced into rounds
2 tablespoons fresh oregano leaves
- Preheat oven to 500 degrees F with racks in upper and lower thirds. Combine ricotta and Parmesan season with salt and pepper and stir in egg. On a baking sheet, drizzle pizza dough with 2 tablespoons oil and stretch or roll into a 16-inch-long oval. Spread ricotta mixture on dough, leaving a 1-inch border.
- On a rimmed baking sheet, toss cherry tomatoes with remaining 2 tablespoons oil and season with salt and pepper. Bake cherry tomatoes on the bottom rack and pizza on top rack until tomatoes are soft and skins have burst about 15 minutes more. Toss cherry tomatoes with sliced tomatoes and oregano; season with salt and pepper. Transfer pizza to a cutting board and top with tomato mixture, Slice and serve immediately.
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