For the crispiest pizza dough, cook your pizza on a pizza stone.
12″ Pizza dough – you can make your own or purchase 8 oz of fresh pizza dough from your favorite pizza place.
Pesto sauce – 3 ounces – Any will do, but I like one made with Arugula.
Mozzarella, grated – 4 ounces
Heirloom Tomato slices – 8 You want to use low moisture tomatoes on a pizza. Roma tomatoes or heirloom cherry tomatoes are also a good choice.
Ricotta cheese, drained and whipped – 8 teaspoons
Oregano, dried or fresh for garnish or you can use about 1 teaspoon of Patti’s Secret Herb Mix .
Basil, fresh for garnish
Stretch dough into a 12-inch circle. Spread pesto evenly on top, leaving a 1/2-inch edge. Sprinkle mozzarella over sauce. Add tomato slices evenly over pizza; top each tomato slice with 1 teaspoon ricotta cheese.
Bake on a pizza stone or pizza pan at 500 degrees until cheese is melted and crust begins to brown. Thin and crispy crust is our favorite! Garnish with oregano or Patti’s Secret Herb Mix and basil after you take the pizza out of the oven.