Ricotta Pizza with Fresh Basil

Ricotta Pizza 2

Recipe adapted from Rachel Ray’s original White Pizza recipe

1 ball of store bough pizza dough (you can use pre-made crust if you prefer not to roll out the dough)
2-3 tablespoons extra virgin olive oil (enough to coat your pizza pan and pizza dough)
2 cups ricotta cheese
2-3 cloves of garlic, minced
Salt and pepper to taste
2 cups mozzarella cheese, grated
10 fresh basil leaves, chopped up in medium sized pieces

Preheat oven to 425F.

1. Oil up your pizza pan. Dump the dough onto the pan and start stretching the dough out with your fists, being careful not to poke a hole through it. Stretch the dough out on the pan until it is stretched out to the size of the pan.

2. Drizzle the dough with olive oil (just enough to cover it all). Put the pizza in the oven at this stage for 5-7 minutes.

3. In the meantime, combine the ricotta, garlic, parsley, salt and pepper in a bowl.

4. Pull the pizza out of the oven. If any air pockets have formed, take a fork and poke to let the air out. Cover the dough with your ricotta mixture, making sure to get all the way up to the edges of the dough. Sprinkle the mozzarella cheese on top, and put the pizza back in the oven for another 10-15 minutes, or until the cheese is golden brown.

5. Pull it out of the oven and sprinkle with your chopped basil. Serve and enjoy!