Fresh ricotta and good fresh mozzarella make all the difference in the world in this super garlicky, oniony pizza. —Erin Jeanne McDowell
your favorite pizza dough
olive oil, as needed
1 cup fresh ricotta cheese (227 g)
salt and freshly ground pepper, to taste
fresh chopped rosemary (3 g)
fresh chopped thyme (3 g)
fresh chopped oregano (3 g)
small onion, very thinly sliced (170 g)
cloves garlic, very thinly sliced (15 g)
thinly sliced fresh mozzarella (250 g)
red pepper flakes, to taste
In This Recipe
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, came out on November 10th, 2020, and my pie merch collaboration with Food52 is out now too: https://food52.com/shop/merchants/manifest-food52/food52-x-erin-mcdowell