No tomato sauce, just good oil, garlic and soft cheese. The Artisan Dual Fuel oven handles this gentler build as well as hotter pies.
Ingredients (makes 2 pizzas)
- 2 pizza dough balls (about 250g each)
- 3 tbsp olive oil mixed with 2 crushed garlic cloves
- 150g fresh ricotta
- 100g mozzarella, torn
- Fresh thyme or oregano
- Flaky salt and black pepper
Method
- Preheat the Artisan. Aim for a hot stone with a slightly cooler deck than a Margherita bake if using wood.
- Stretch the dough. Brush with garlic oil, dollop ricotta, scatter mozzarella and herbs.
- Bake until the rim is golden and the cheese is soft, turning as needed.
- Season with flaky salt and pepper. Serve immediately.
Tip: Keep ricotta in small spoonfuls so it does not flood the centre.