This is one of those posts where I had the best of intentions when it came to photography, but the food was gobbled up so quickly that I was left with very little to show for it! Just trust that this is pretty freaking delicious and you should totally try it.
I swear (cross my heart!) the next time I make this cheesy, gooey, garlicky, yummy pizza that I will use all of my willpower to hold off on diving into the tasty crust and flavorful white sauce and instead just stand back and take pictures as it steams at me alluringly.
The pepperoni is optional, but it adds a nice little something for Mark (he really likes meat on pizza). I was happy to have it with or without, just depending really on what I have hanging around the house.
This recipe was born of necessity on one of those days where we *really* should have gone to the store, but *really* didn’t want to. (I call it suffering from bachelor fridge). The pizza came together quickly and, though I thought it was a making-due kind of a meal, it was pretty amazing.
Hope you enjoy as much as we did!
- ¾ cup hot water
- 1 teaspoon instant yeast
- 1½ teaspoons salt
- 2 cups all purpose flour
- Parchment paper
- Combine yeast and warm water in a medium-sized mixing bowl.
- Add 1½ teaspoons of salt, two cups of flour, and knead until smooth (about 5-8 minutes).
- Cover and set aside.
- 1 Tablespoon Butter
- 1 Tablespoon Squeeze Bottle Garlic
- ¾ cup ricotta cheese
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon parsley flakes
- ½ teaspoon Squeeze Bottle Basil (or dry basil, if need be)
- 1 cup shredded cheddar
- 1 cup shredded mozzarella
- 10 large slices pepperoni (optional)
- Preheat oven to 500 degrees Fahrenheit.
- Microwave the butter in small bowl until melted.
- Stir in garlic and set aside.
- Combine ricotta, salt, pepper, parsley flakes, and basil together in a small bowl. Mix well.
- Cut the pizza dough in half and roll out into two thin disks about ¼" thick.
- Paint the dough with the garlic butter mixture.
- Spread the ricotta mixture evenly over the dough.
- Sprinkle cheeses evenly over the top of the ricotta mixture.
- Add pepperoni (optional).
- Bake for 12-15 minutes or until crust is golden and the cheese has melted.
She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.
She is also allergic to felines.