Ricotta, Buffalo Mozzarella, Oregano and Cherry Tomato Pizza
- 2 cups cherry tomatoes, halved
- 2 teaspoons extra-virgin olive oil, plus more to taste
- 1/4 teaspoon coarse salt
- 1 pinch freshly cracked black pepper
- Franny's Pizza Dough
- All-purpose flour
- 5 ounces (1/2 cup) fresh ricotta
- 12 ounces fresh mozzarella, preferable buffalo, pulled into bite-sized pieces
- 1 large bunch basil
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 ounces Parmigiano Reggiano or Grana Padano, finely grated
- Sea salt
- 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).