Ingredients
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1 lb.Dairy-Free Ricotta
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¼ c.Extra Virgin Olive Oil
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1 tsp.Kosher Salt
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½ tsp.White Pepper Pizza Dough, preferably sourdough
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12 oz.Yellow Tomato Purée
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2 T.Mint, finely chopped
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4 oz.Roasted Red Peppers
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4 oz.Zucchini, sliced paper-thin
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4 oz.Eggplant, sliced paper-thin
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4 oz.Cherry Tomatoes, blistered
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3 oz.Kalamata Olives, pitted, oven-dried
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2 oz.Black Garlic, fermented, chopped
Preparation
Whisk together ricotta, oil, salt and pepper; set aside.
Stretch dough into 10- to 12-inch round. Spread with sauce and equally distribute ingredients to preference.
Bake in an oven preheated to pizza temperature until crust is golden. Pipe ricotta onto the pie and serve. Makes 1 pizza.
Chef Luca Issa | Piccolo Bucco, Oakbrook, Illinois