The Foozo Pizza Recipe
Fresh mozzarella, ricotta cheese, pesto sauce, sundried tomatoes, black olives, red onions.
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Ingredients
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Dough & base
Cheeses
Toppings
Method
Dough & base
Preheat the oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, invert it and place it in the oven to heat.
On a lightly floured surface, shape the pizza dough into a roughly 12-inch round. Stretch or roll to about 1/4-inch thickness, leaving a slightly thicker rim for the crust.
Transfer the stretched dough to a piece of parchment paper or a lightly floured pizza peel. Brush the dough lightly with 1 tablespoon olive oil, leaving a 1/2-inch border un-oiled.
Mix the minced garlic into the pesto (or spread pesto directly and dot with garlic) and spread 1 tablespoon of pesto in an even, thin layer over the oiled dough, avoiding the outer rim.
Cheeses
Evenly dollop the ricotta over the pesto layer using spoonfuls (about 1 cup total). Space the dollops so the ricotta melts into pockets rather than a uniform layer.
Arrange the fresh mozzarella slices or torn pieces evenly over the pizza so nearly full coverage is achieved but with some pockets of ricotta showing (use all 6 oz).
Season the cheese layer lightly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. If using, sprinkle the 2 teaspoons grated Parmesan over the top.
Toppings
Distribute the drained and sliced sundried tomatoes (1 oz) evenly across the pizza, tucking a few slices near the edges so their oil won't drip off during baking.
Scatter the halved black olives (1 oz) and thinly sliced red onion (1/4 cup) evenly over the cheese and tomatoes.
If you like heat, sprinkle 1/2 teaspoon crushed red pepper flakes lightly over the toppings.
Bake & finish
Using the parchment or peel, transfer the pizza to the preheated stone or hot inverted baking sheet. Bake for 8–12 minutes, rotating once halfway through, until crust is golden and cheese is bubbling and slightly browned in spots.
Remove the pizza from the oven and let rest on a cutting board for 2–3 minutes. Scatter fresh basil leaves over the top and drizzle a very light finish of olive oil if desired.
Slice into 6–8 pieces and serve immediately.