White 3 Cheese Recipe

Preheat oven

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

Lightly dust your work surface with 1 tablespoon flour. Stretch or roll the pizza dough into a 12-inch round (or desired size) about 1/4-inch thick, leaving a slightly thicker edge for the crust. Transfer the stretched dough to a peel or a baking sheet dusted with cornmeal or semolina.

Prepare ricotta

In a small bowl stir the ricotta with 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and 1/2 teaspoon of olive oil to loosen it. If you prefer a smoother, spreadable ricotta, mash with a fork until it reaches a spreadable consistency.

Prepare garlic oil

Combine the remaining 1/2 tablespoon olive oil with the minced garlic and let sit for 5 minutes to mellow raw sharpness. If you want milder garlic, warm the oil and garlic gently in a small pan over low heat for 1 minute, then cool slightly (do not brown).

Evenly dollop or spread the prepared ricotta onto the stretched dough in 6–8 small spoonfuls, leaving the center and edges free for mozzarella placement. Brush or lightly drizzle the garlic oil across the dough, concentrating on areas between the ricotta dollops.

Distribute the shredded/sliced fresh mozzarella evenly over the pizza, covering most of the surface but leaving small gaps so the ricotta can peek through. Sprinkle the grated asiago evenly over the mozzarella, reserving a pinch for finishing after baking.

Finish with a light sprinkle of the remaining salt, black pepper, and red pepper flakes if using. The pie should have an even layer of cheeses but not be overloaded to avoid sogginess.

Slide the pizza onto the preheated stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and blistered in spots and the cheeses are melted and bubbling. Rotate the pizza halfway through baking for even color.

Remove the pizza from the oven. Immediately sprinkle the reserved pinch of asiago and, if using, scatter fresh basil leaves over the hot pizza so they wilt slightly. Let rest for 2–3 minutes to set.

Slice and serve hot. Optionally finish with an extra drizzle of olive oil or an additional grind of black pepper.