Ricotta Cheese Pizza
This creamy and versatile ricotta cheese pizza features a garlic oil base, dollops of ricotta, and your choice of toppings for a fresh and flavorful twist on classic pizza night.
Equipment
- Oven
- Pizza stone or baking sheet
- Rolling Pin
- Skillet (for garlic oil)
Ingredients
Pizza Base
- 2 pizza dough balls store-bought or homemade
- olive oil for garlic oil and brushing
- 2 cloves garlic minced
Cheese and Toppings
- 1 cup ricotta cheese whole milk preferred
- 1 cup mozzarella cheese optional, shredded
- 0.25 cup Parmesan cheese grated
- fresh herbs basil, oregano, or thyme
- salt and pepper to taste
- vegetable toppings spinach, mushrooms, zucchini, etc.
Instructions
- Preheat oven to 475°F (245°C). Heat pizza stone or baking sheet if using.
- Roll out dough on a floured surface into 12-inch circles.
- In a pan, sauté garlic in olive oil for 1–2 minutes. Brush garlic oil over dough.
- Spoon dollops of ricotta onto dough. Optionally add mozzarella and Parmesan.
- Add desired toppings and herbs. Season with salt and pepper.
- Bake for 12–15 minutes until crust is golden and cheese is bubbling. Cool slightly before slicing.
Notes
Ricotta won't melt like mozzarella — it stays creamy and rich. Great base for white pizzas. Experiment with different herbs, drizzle with hot honey or pesto for finishing touch.