Ingredients: 

  • 1- 14oz. dough 
  • Extra Virgin Olive Oil - enough to cover your dough thinly, a few ounces 
  • 18 oz. or so of Ricotta cheese
  • 7 oz. of shredded or diced mozzarella 
  • meatball slices, 12 good sized slices, pre-cooked 
  • 12 oz. of pizza sauce
  • .5 tbsp of grated Pecorino Romano cheese

Directions:

  1. Preheat your oven to 500 degrees and preheat a pizza stone in your oven, if you have one. Ideally, give the stone and oven 30 minutes to come fully to temperature before baking the pie. 
  2. In the meantime, push out your dough to form a 14” pizza crust.
  3. Place on a lightly oiled pan for easy transfer to the stone when it’s time to bake.
  4. Use the back of a spoon to gently spread a thin sheen of EVOO over the dough, leaving the outer 1" clear.
  5. Using a 1 oz. portioner, drop dollops of Ricotta cheese evenly over the pizza. 
  6. Sprinkle the mozzarella evenly over the entire pizza.
  7. Layer on the meatball slices, adding a dollop of pizza sauce on top of each slice.  
  8. Transfer pizza to hot stone. Bake until crust is golden brown and cheese is bubbly. 
  9. Remove pizza from oven, and top with a sprinkling of pecorino romano cheese.