- 1 8-ounce ball (1/2 recipe) olive oil pizza dough (see below) or store-bought dough
- all-purpose flour, for the work surface
- 1 to 2 tablespoons extra-virgin olive oil
- 1 large garlic clove, thinly sliced
- Kosher salt and freshly ground black pepper
- 3 ounces fresh mozzarella, torn
- 1/3 cup whole-milk ricotta
- 1 6-ounce hot Italian sausage link, casings removed, browned, and crumbled
- 1/4 cup pickled sweet peppers
- Position an oven rack on the very top rung of your oven. Place a pizza stone on the rack, if using. Preheat the oven to 450°F 45 to 60 minutes before you plan to bake the pizza. Move the rack to the top third of the oven when baking the pizza.
- One hour before baking, remove the dough from the refrigerator and place on a well-floured countertop. Allow to rise until doubled in size. When the dough is ready, press out or roll out your dough to a 10-inch round. Place the dough on a flour-dusted pizza peel or the back of a baking sheet dusted with flour. Brush with olive oil, top with garlic, and sprinkle with salt and pepper. Add the mozzarella and ricotta and then the sausage and pickled peppers.
- Bake for 12 minutes, rotating halfway through. Turn the broiler to high and broil for 3 to 5 minutes, or until the cheese is bubbling and the crust is cooked through and deeply bronzed around the edges. Broiling at the end gives the crust a nice char that mimics the effect of a wood-fire oven.
Note: With this dough, the thinner you roll it, the crispier your pizza will be. It’s a great dough for stretching and can be rolled or stretched to the point where you could read a book through it.
Using a pizza stone and preheating the oven for a long time also helps to get a good, crisp crust.
Reprinted with permission from Date Night In © 2014 Ashley Rodriguez, Running Press, a member of the Perseus Books Group