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Prep time
20 minutes
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Cook time
20 minutes
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Serves
2
Author Notes
Fresh ricotta and good fresh mozzarella make all the difference in the world in this super garlicky, oniony pizza. —Erin Jeanne McDowell
Ingredients
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your favorite pizza dough
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olive oil, as needed
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1 cup fresh ricotta cheese (227 g)
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salt and freshly ground pepper, to taste
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1 tablespoon
fresh chopped rosemary (3 g)
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1 tablespoon
fresh chopped thyme (3 g)
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1 tablespoon
fresh chopped oregano (3 g)
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1
small onion, very thinly sliced (170 g)
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3
cloves garlic, very thinly sliced (15 g)
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1 cup
thinly sliced fresh mozzarella (250 g)
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red pepper flakes, to taste
Directions
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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.
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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.
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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
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