If you are making the pizza dough, you could add in some garlic and rosemary straight to the dough, then just brush on some olive oil before adding the cheeses.
The easiest way to evenly spread the ricotta is to dollop it onto the pizza then gently spread it with a spoon or a spatula. It doesn’t have to be perfect!
I just use a cheaper mozzarella that shreds (and melts) easily, but if you are using a fresh mozzarella, you could just slice it and add it to the top of the pizza.
I like to use parchment paper to make my pizza. That way I use less flour while shaping my dough, and it is much easier to transfer to my pizza stone. If you are using a pizza pan or baking the pizza on a baking sheet, you won’t need to use parchment paper.
If you like a crisper pizza crust, prebake the crust for about 5 minutes before adding the toppings.
This actually makes leftovers that are pretty decent. I like to reheat my pizza on the stovetop, though, in a skillet with a lid.
Pizza Variations
While this is delicious just as written, you could always add a few things to take it up a notch, if desired:
Top with arugula and a drizzle of olive oil and lemon juice
Fry up some prosciutto and sprinkle it over the top
Add sliced mushrooms – or any other veggie you like!
Sprinkle freshly torn basil over the baked pizza
Nutrition
Serving Size: 1 sliceCalories: 276Sugar: 4 gSodium: 382 mgFat: 13 gSaturated Fat: 4 gUnsaturated Fat: 6 gTrans Fat: 0 gCarbohydrates: 28 gFiber: 1 gProtein: 11 gCholesterol: 25 mg
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