New York Pepperoni & Ricotta Pizza
Ingredients
- 1 dough ball, American Traditional Dough
- 4 oz American Traditional Pizza Sauce
- 5 oz whole milk mozzarella, cut into ½” cubes
- 2 oz Cup & Char Pepperoni
- Pinch of dried oregano
- 4 oz whole milk ricotta, whipped and placed in a piping bag
- 3 leaves fresh basil, chiffonade cut
- 1 oz grated Parmesan
- Extra virgin olive oil for drizzling
Directions
- Preheat the Blackstone Pizza Oven to 550°F or higher.
- Hand-stretch the dough ball into a 12” round circle.
- Evenly spread the pizza sauce over the dough.
- Distribute the mozzarella cubes evenly over the sauce.
- Scatter the pepperoni slices on top.
- Sprinkle with a pinch of dried oregano.
- Transfer the pizza to the oven and bake for 4–5 minutes, or until the mozzarella develops toast points and the crust is golden brown.
- Remove from the pizza oven and slice as desired.
- Pipe a dollop of ricotta onto each slice.
- Sprinkle with grated Parmesan and fresh basil, then finish with a drizzle of extra virgin olive oil.