Tavern or cracker-style crust dough (enough to roll out a thin layer)
Semolina, for dusting
1 cup spicy salami, diced small
1 cup smoked mozzarella, diced small
1 cup creamy ricotta
1 clove fresh garlic, minced (or jarred, if preferred)
1/4 cup shredded American Grana cheese (or any hard cheese)
Balsamic glaze infused with chili peppers, for drizzling
Pizza sauce, for dipping
Directions
Preheat the pizza oven to 350-400°F. Dust your surface lightly with semolina to keep the dough from sticking. Roll out the tavern or cracker-style crust dough to a thin, even sheet, careful not to make it too thin to avoid tearing when filled.
Prepare the filling by mixing diced spicy salami, smoked mozzarella, creamy ricotta, minced garlic, and American Grana cheese in a bowl.
To make filling the dough easier, place the mixture into a piping bag or a Ziploc bag. For stability, place the bag in a sturdy glass and fold the edges over the rim before adding the filling.
Use the bag to pipe small portions of filling onto the dough sheet, spacing each portion for folding and cutting. Fold the dough over the filling once, pressing down between each mound to create individual pockets. Then, fold the dough over a second time and press again to seal.
Using a fluted pastry cutter or pizza cutter, cut the dough into small, filled squares. Carefully transfer them to a pizza pan or cast iron skillet, spacing them to allow for puffing during baking.
Place in the pizza oven and bake for about 10 minutes, or until the tops are golden brown. Remove promptly once they reach this color to prevent overcooking.
Plate the ricotta pizza bites and drizzle with balsamic glaze. Serve with a side of pizza sauce for dipping.
