The Kane Recipe
Ricotta Cream, Basil, Mozzarella & Romano Cheese
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Ingredients
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Dough & Base
Ricotta Cream
Cheeses & Toppings
Method
Dough & Base
- 1
Preheat oven
Position a rack in the upper third of your oven and preheat to 500°F (260°C). If you have a pizza stone or steel, place it in the oven while preheating. Allow at least 30 minutes for full heat.
- 2
Lightly flour your work surface with the all-purpose flour. Stretch or roll the pizza dough to a 12-inch round (about 10–12 oz dough ball). Try to create a slight rim for the crust. Transfer the stretched dough to a parchment-lined pizza peel or an inverted baking sheet.
- 3
Brush the dough lightly with 1 tablespoon olive oil, especially the outer rim. This helps browning and creates a barrier so the ricotta cream won't overly soak the dough.
Ricotta Cream
- 4
Make the ricotta cream
In a medium bowl combine 1 cup whole-milk ricotta, 1 tablespoon grated Romano, 1/2 teaspoon lemon zest, 1/2 teaspoon minced garlic, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk until smooth. If the mixture is too thick to spread, whisk in up to 1 tablespoon heavy cream until it reaches a creamy, spreadable consistency.
- 5
Taste and adjust seasoning: add a pinch more salt or a few drops of lemon juice if you want brighter acidity. Set aside while preparing the rest of the toppings.
- 6
Spread the ricotta cream evenly over the center of the dough, leaving a 1-inch border for the crust. Use the back of a spoon or an offset spatula for an even layer (about 1/4–1/3 inch thick).
Cheeses & Toppings
- 7
Add mozzarella and bake
Tear or thinly slice 8 oz fresh mozzarella and distribute it evenly over the ricotta layer in small clusters so the mozzarella and ricotta will melt together. Sprinkle 1–2 tablespoons grated Romano evenly across the top. Season lightly with 1/2 teaspoon fine sea salt and 1/4 teaspoon red pepper flakes if using.
- 8
Slide the pizza (on the parchment) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and blistered in spots and the cheese is melted and bubbly. Baking time will vary by oven and whether you used a stone/steel.
- 9
Finish and garnish
Remove the pizza from the oven. Immediately scatter the fresh basil leaves (8 leaves, torn if large) over the hot pizza so they wilt slightly. Drizzle with 1 tablespoon extra-virgin olive oil and, if desired, another light dusting of the 2 tablespoons grated Romano for a bright, salty finish.
- 10
Let the pizza rest for 2 minutes, then slice into 6–8 pieces. Serve hot.