Ricotta, Buffalo Mozzarella, Oregano and Cherry Tomato Pizza

Ricotta, Buffalo Mozzarella, Oregano, and Cherry Tomato Pizza
Photograph by John von Pamer.


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


  1. 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.
  2. Transfer  tomatoes to a container and cover with olive oil. (They will keep in the fridge for 2 weeks).
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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).