Ricotta Cream Recipe
KANE, Basil, Mozzarella & Romano Cheese
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ricotta Cream Base
For Assembling & Baking (to use on 12" pizza)
Method
Ricotta Cream Base
- 1
Prepare cheeses
If ricotta is watery, place ricotta in a fine-mesh sieve or cheesecloth-lined strainer over a bowl and drain for 15–20 minutes. Shred the fresh mozzarella and measure the grated Romano so all cheeses are ready.
- 2
Combine base ingredients
In a medium mixing bowl, add the drained ricotta, shredded mozzarella, grated Romano, heavy cream, and extra-virgin olive oil. Use a rubber spatula or handheld whisk to fold together until smooth and homogenous. The mixture should be spreadable but not runny; add an extra teaspoon of cream if too thick.
- 3
Season and finish
Stir in the minced garlic, finely chopped basil, lemon zest (if using), salt, and black pepper. Taste and adjust seasoning. Refrigerate the ricotta cream for at least 10 minutes to let flavors meld — up to 2 hours covered.
Assembling & Baking the 12" Pizza
- 4
Preheat oven
Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes so the cooking surface is very hot. If using a home oven that doesn't reach 500°F, set to the highest temperature available and preheat thoroughly.
- 5
Stretch and prepare dough
On a lightly floured surface, stretch the 12" pizza dough to a 12-inch round with a slightly thicker rim for the crust. Transfer the stretched dough to a well-floured or semolina-dusted pizza peel or parchment paper for easy transfer.
- 6
Apply ricotta cream
Using an offset spatula or the back of a spoon, spread an even layer of the ricotta cream over the stretched dough, leaving a 1/2"–3/4" border for the crust. Aim for roughly 1/3 to 1/2 cup of ricotta cream on the pizza (adjust to taste) so it bakes without making the crust soggy.
- 7
- 8
Bake
Slide the pizza onto the preheated stone or baking sheet. Bake for 7–10 minutes at 500°F (or until crust is golden and cheese shows slight bubbling and light browning). Baking time will vary with oven temperature — monitor after 6 minutes.
- 9
Finish and serve
Remove pizza from oven. Scatter remaining fresh basil leaves on top, drizzle a small amount of olive oil if desired, and let rest 1–2 minutes. Slice and serve hot.