Extra Feta Or Ricotta Recipe

Name: Billy's Famous Pizzas Extra Feta Or Ricotta Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 unit pizza dough (store-bought or homemade); 1 tbs olive oil; 1 tsp garlic (minced); 1 cup tomato sauce (pizza or passata); 1 tsp dried oregano; 1 tsp salt; 0.5 tsp black pepper; 1 cup feta cheese (crumbled, drained); 1 cup ricotta cheese (whole-milk or part-skim); 1 cup mozzarella (shredded); 8 unit fresh basil leaves (optional); 0.5 tsp red pepper flakes (optional); 1 tsp extra-virgin olive oil (for finishing)

Inspired by Billy's Famous Pizza

Time50m

Serves2

Make Extra Feta Or Ricotta Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the pizza (base & sauce)

1 unit pizza dough (store-bought or homemade)

1 tbs olive oil

1 tsp Garlic (minced)

1 cup tomato sauce (pizza or passata)

1 tsp Dried oregano

1 tsp Celtic sea salt

1/2 tsp black pepper

Cheese options (Extra feta or ricotta)

1 cup feta cheese (crumbled, drained)

1 cup ricotta cheese (whole-milk or part-skim)

1 cup mozzarella (shredded)

Toppings & finish

8 unit fresh basil leaves (optional)

1/2 tsp red pepper flakes (optional)

1 tsp extra-virgin olive oil (for finishing)

Method

For the pizza (base & sauce)

Preheat

Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven doesn't reach 500°F, preheat to the highest setting.

Prepare dough

On a lightly floured surface, stretch or roll the pizza dough to a 12-inch (30 cm) round, about 1/8–1/4 inch thick. Transfer the stretched dough to a sheet of parchment paper or a lightly floured pizza peel.

Make sauce

In a small bowl, combine the tomato sauce, minced garlic, olive oil, dried oregano, salt, and black pepper. Stir until evenly mixed. Taste and adjust seasoning if needed.

Assemble base

Spread an even layer of the prepared tomato sauce over the dough, leaving a 1/2-inch border for the crust. Reserve a thin layer of sauce if you prefer to dollop ricotta on top rather than spreading.

Cheese options (Extra feta or ricotta)

If using extra feta

Distribute the shredded mozzarella in an even layer over the sauced dough. Scatter the crumbled feta evenly on top of the mozzarella so you get pockets of tangy, salty flavor. Use the full cup of feta for a pronounced feta presence. Gently press any larger clumps of feta into the cheese so they adhere during baking.

If using extra ricotta

Omit or use a light layer of shredded mozzarella (about 1/2 cup) if you want the ricotta to stand out. Dollop spoonfuls of ricotta across the pizza in 8–10 mounds (use the full cup for an extra-ricotta pizza). For a creamier, slightly salted ricotta, season the ricotta with a pinch of salt and 1/4 tsp black pepper before dolloping.

Combination option

For a balanced approach, use 1/2 cup crumbled feta and 1/2 cup ricotta plus 1 cup shredded mozzarella. Spread mozzarella first, dot with ricotta, and finish with scattered feta.

Toppings & finish

Bake

Carefully transfer the pizza on the parchment to the preheated stone or inverted baking sheet. Bake for 8–12 minutes, until the crust is golden and cheese is bubbling and lightly browned in spots. Check at 6–8 minutes if using very high heat or a thin crust.

Finish

Remove the pizza from the oven. Scatter fresh basil leaves over the top, sprinkle red pepper flakes if desired, and drizzle with the extra-virgin olive oil. Let the pizza rest for 2 minutes, then slice and serve.