Ingredients
- 1 3/4 Cups shredded mozzarella cheese
- 3 Tsp grated Pecorino Romano cheese
- 1 Tsp basil
- 1/2 Tsp garlic powder
- 1/4 Tsp sea salt
- 1/2 Tsp ground black pepper
- 1/4 Tsp oregano
- 2 Large eggs
Roman Topping
- 8 Oz whole milk ricotta cheese
- 4 Large garlic cloves minced finely
- 1/2 Oz fresh basil chopped finely
- 2 Tbs Parmesan cheese finely grated
- 1/2 Tsp Pink Himalayan Salt
- 1 Tbs extra virgin olive oil
- 2 Oz fresh baby arugula
- 1/2 Oz sun dried tomatoes finely sliced, to garnish
Instructions
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Preheat oven to 400
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Cover a pizza tray using parchment
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Rub fingers with olive oil generously and spread evenly on lined tray
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Mix all ingredients for pizza dough in a bowl
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Spread dough evenly around tray by flattening under a separate piece of parchment paper
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Remove top paper
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Bake in oven between 8-15 minutes, until begins to become golden
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Remove from oven
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Set on the side
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In a small bowl use a spatula to combine fresh basil, salt, garlic, parmesan and ricotta cheese
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Spread evenly on pizza crust
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Place in oven for 5 minutes
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Add arugula and garnish with sun dried tomatoes all around
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Drizzle with olive oil
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Place in oven for two more minutes
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Remove from oven
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Serve warm
Recipe Notes
