Lightly oil the dough and transfer it to a baking sheet. Stipple and stretch the dough until it’s about 1/2 inch thick. Let rest about 15 minutes.
Stipple and stretch the dough again, and oil the edges. In a small bowl, combine the ricotta, salt, pepper, and herbs. Spread evenly onto the crust.
Sprinkle the onion, garlic, and mozzarella on top of the ricotta. Bake in a 400 degree oven until the cheese is bubbly and the crust is golden, about 15-20 minutes. Let cool slightly before cutting. Garnish with red pepper flakes.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.