Apr. 8, 2007 - Ricotta Cheese Pizza Pie
Ricotta Cheese Pizza Pie
(Makes 2 Large Pizzas)
Awesome Pizza Dough:
1 c. warm water
1½ Tbsp yeast
2 Tbsp Honey
¾ Tsp salt
¼ c. Olive Oil
3½ c. flour
I recommend a stand-mixer with a dough hook for this recipe. Mix first four ingredients until yeast is moistened, then let stand for a few minutes. Add Olive oil and mix until combined. Gradually add flour, with mixer on medium slow speed, until dough is soft and elastic, forms a ball, and cleans the bowl. Lightly grease the bowl with olive oil and turn the dough to cover it with the oil. Cover with a cloth and let rise in a warm place for about 40 minutes, or until doubled. Punch down and knead a couple of times. Divide into two balls. Dust your rolling surface with a little corn meal, then pat and roll each ball into a pizza round.
Toppings:
2 cloves minced fresh garlic
1 ½ c. ricotta cheese
1 ½ c. pizza sauce *
3 c. Shredded Mozzarella or Italian Cheese Blend with Provolone and Parmesan
Spread toppings in the order given, reserving half for the second pizza.
*A quick pizza sauce- Canned tomato sauce or spaghetti sauce with Italian seasoning, garlic and extra basil to kick it up. If it’s bitter, add a little sugar. Salt to taste.
Bake in preheated oven at 450º, 10-13 minutes.
Try this Cheese-Filled Crust variation- Pull string cheese apart into 3-4 lengthwise pieces, roll and pinch edge of crust over the string cheese, all the way around the pizza. 3-4 pieces of string cheese will do one pizza.
Regular Crust Version
Stuffed Crust Version- A kid favorite!
© Sallie H. 2007, All rights reserved.
