You are here: Home » Recipes » Ricotta, Buffalo Mozzarella, Oregano and Cherry Tomato Pizza Ricotta, Buffalo Mozzarella, Oregano and Cherry Tomato Pizza Recipe by Our Cookbook Collection Yield Enjoy this classic Neapolitan pizza from the comforts of your home. Photograph by John von Pamer. PrintEmail Ingredients Tomatoes: 2 cups cherry tomatoes, halved2 teaspoons extra-virgin olive oil, plus more to taste1/4 teaspoon coarse salt1 pinch freshly cracked black pepperPizza: Franny's Pizza Dough All-purpose flour5 ounces (1/2 cup) fresh ricotta12 ounces fresh mozzarella, preferable buffalo, pulled into bite-sized pieces 1 large bunch basil2 tablespoons extra-virgin olive oil, plus more for drizzling2 ounces Parmigiano Reggiano or Grana Padano, finely grated Sea salt Instructions To roast tomatoes: Preheat oven to 225F. Arrange tomatoes cut side up on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until tomatoes have 50 percent of their volume, 1 1/2 to 2 hours. Let cool. Transfer tomatoes to a container and cover with olive oil. (They will keep in the fridge for 2 weeks). When you are ready to bake the pizzas, preheat oven to 500F, with a pizza stone on a rack in the top third of the oven. Let heat for 1 hour. Remove Franny’s Pizza Dough from the refrigerator at least 30 minutes before baking. Turn a large baking sheet upside down, or use a pizza peel. Dust surface with flour. Form one piece of the dough into 12-inch round and set it on the baking sheet or peel. Working quickly, dot dough with one-fourth of ricotta, followed by one-fourth of the mozzarella. Scatter 5 to 7 basil leaves (depending on their size) over pizza and drizzle with 1 1/2 teaspoons olive oil. Jiggle pizza gently on pan (or peel) to make sure it is not sticking. (If it is, loosen it and sprinkle a little more flour under the area where it stuck.) Slide pizza onto hot stone, making sure to start at the stone’s back end so that the entire pizza will fit. Cook pizza for 3 minutes. Turn on broiler. Broil pizza until golden, crisp and a bit blistery and charred in places, 2 to 4 minutes (watch it carefully to see that it does not burn). If you don’t have a peel, use tongs to slide pizza onto a large platter. Top pizza with one-fourth of the tomatoes (about 12) and 1 tablespoon of the tomato oil. Sprinkle with one-fourth of the Parmigiano Reggiano and a pinch of sea salt and drizzle with additional olive oil. Repeat with remaining dough and toppings. Makes 4 (12-inch) pizzas. Reprinted with permission from Franny’s Simple Seasonal Italian by Andrew Feinberg, Francine Stephens, and Melissa Clark (Artisan Books, 2013).