The Foozo Pizza Recipe

Prep oven and dough

Place a pizza stone or an inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If using a pizza peel, dust it lightly with the all-purpose flour. Bring the pizza dough to room temperature (about 20–30 minutes) and stretch or roll it into a 12-inch round on a lightly floured surface. Brush the dough lightly with 1 tablespoon olive oil, leaving a 1/2-inch border for the crust.

Apply pesto and ricotta

Spread 1 tablespoon of basil pesto evenly over the olive-oil brushed dough, avoiding the outer crust rim. Dollop the ricotta in six to eight small spoonfuls across the pizza, then gently spread each dollop slightly with the back of the spoon to create even patches. Season the ricotta lightly with 1/8 teaspoon salt and a pinch of black pepper.

Add fresh mozzarella

Distribute the torn or sliced fresh mozzarella evenly over the pizza so that it melts uniformly. Leave small gaps so other toppings show through.

Arrange toppings

Scatter the thinly sliced sundried tomatoes and halved black olives evenly over the cheeses. Distribute the thinly sliced red onion across the surface. Sprinkle 1/4 teaspoon crushed red pepper flakes over the pizza for a subtle heat. If the sundried tomatoes are large, tear them into smaller pieces so every slice gets some.

Bake and finish

Carefully transfer the assembled pizza to the preheated pizza stone or inverted baking sheet. Bake for 8–12 minutes, rotating halfway through, until the crust is golden and the mozzarella is bubbly and starting to brown. Remove from oven and let rest 2 minutes. Drizzle 1 teaspoon extra-virgin olive oil over the top, scatter fresh basil leaves, and adjust seasoning with the remaining 1/8 teaspoon salt and a light grind of black pepper. Let sit 1–2 minutes before slicing.