Sheep's Milk Ricotta and Sausage Pizza

March 17, 2011
0 Ratings
  • Serves 5
Author Notes

I am blessed to have a great local source for such a beautiful product. Sheep's milk ricotta. It is the same source that I get pecorino romano. I came up with this pizza because it is the perfect way to show off these amazing ingredients. Every bite of this pizza is perfectly balanced. —MyCommunalTable

What You'll Need
  • 1/2 pound italian sausage, mild or hot
  • 1 cup sheep's milk ricotta
  • 1 cup pecorino romano, finely grated
  • 3 gloves garlic, finely chopped
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon sea salt
  • 1 teaspoon freshly cracked pepper
  • 1 cup cornmeal
  • 1 pound pizza dough, traditional or whole wheat
  • 1/2 cup extra virgin olive oil
  • 2 ounces baby arugula, washed
  • 1 lemon, juice of
  • salt & pepper to taste
  • anchovy fillets, optional
  1. Put pizza stone on the middle rack of oven. Preheat oven to 500F.
  2. Remove sausage from casing and brown crumbles until cooked through. Drain on paper towel. Note: I like to have the mild sausage when I am having the more traditional crust. Everything is light and airy. When I chose the whole wheat crust, I like the hot sausage with it for more of a rustic taste. Your call. I like both.
  3. In a bowl, mix ricotta, pecorino romano, garlic, thyme, salt and pepper. Set aside.
  4. I place the cup of cornmeal at the top of my work surface, so I can add it to my work surface easily. Divide dough into five equal parts. Generously flour work surface with cornmeal and roll out dough, rolling the cornmeal into the dough as you make it super thin. I go for a sorta circular shape and call it rustic. I can never seem to be able to make it circular, so rustic it is.
  5. On a upside down baking sheet, I place more cornmeal, then place on the rolled out dough. Now I start assembling. Ricotta mixture spread out over dough, then sausage crumbles and finish with a drizzle of olive oil on top.
  6. With the help of a spatula to guide you, your assembled dough should just slide right onto the stone in the oven. It takes about 3-5 minutes. I always look for that bottom of my pizza to be crispy and golden. I also like it when it gets a few brown edges. Pull it out when it looks just right to you.
  7. As the pizza is cooling a bit, (Okay, how many times have you gotten a upper mouth burn from trying to eat your pizza too soon?) mix your arugula with a squeeze of lemon, drizzle of olive oil, salt and pepper to your taste in a small bowl. Toss together and place on top of pizza.
  8. I enjoy putting an anchovy fillet on the top, but I am rare in my group of friends. Now my siblings would all ask for the anchovy... enjoy.

See what other Food52ers are saying.

  • AntoniaJames
  • Lizthechef
  • MyCommunalTable

4 Reviews

AntoniaJames March 18, 2011
Love it. Haven't ever made sheep's milk ricotta, or even seen it to buy, but will be looking for it, for making this pizza. Really, really nice recipe. ;o)
MyCommunalTable March 19, 2011
Hey thanks, Antonia. I met this crazy passionate farmer from Northern Indiana that raises sheep, goats and chickens at the farmers market. He is starting doing cheese. He adds a new kind every year. I had gotten sheep's milk ricotta at Italian specialty store before I met him. Good luck finding it.
Lizthechef March 17, 2011
Looks like a winner to me - I'm going to try it on one of our Friday pizza nights...
MyCommunalTable March 19, 2011
I bet it will be a hit.