Ingredients

The following ingredients have 4 Servings
  • 16 oz pizza dough (, homemade or store-bought)
  • 1 1/2 Tbsp olive oil
  • 1 large clove garlic (, minced)
  • Salt and freshly ground black pepper
  • 4 oz ricotta cheese ((about 1/2 cup))
  • 8 oz Galbani® Mozzarella Fresca™ (, diced into 1/2-inch cubes)
  • 2 oz shredded Asiago cheese ((1/2 cup))
  • 2 oz finely shredded Romano cheese ((2/3 cup))
  • Red pepper flakes (, optional)
  • 9 oz Campari or Roma tomatoes (, sliced (about 5 Campari or 2 large Roma))
  • 1/2 cup basil leaves
  • 2/3 cup balsamic vinegar (, optional)

Instruction

  • Preheat oven to 475 degrees. Place a pizza stone in the oven and heat 30 minutes. If using refrigerated pizza dough, remove dough from refrigerator and allow dough to come to room temperature while pizza stone preheats.
  • Roll pizza dough out into a 13-inch round on a lightly floured sheet of parchment paper, while making a thicker crust along edges of pizza.
  • In a small mixing bowl, stir together olive oil and minced garlic. Brush olive oil evenly over top of crust and season crust with salt and pepper to taste. 
  • Dollop small pieces of ricotta cheese over crust, then sprinkle top evenly with Galbani Mozzarella Fresca, Asiago and Romano cheeses. Sprinkle top lightly with red pepper flakes if desired. 
  • Slide a pizza peel underneath pizza and parchment and transfer pizza to the pizza stone in preheated oven. Bake 8 - 12 minutes until crust is golden brown.
  • Remove from oven and immediately top with tomato slices. Sprinkle basil over top and drizzle with balsamic reduction if desired. Cut pizza into slices and serve warm.
  • FOR THE REDUCTION: Bring balsamic vinegar to a boil in a small saucepan over medium-high heat.
  • Once it reaches a boil, reduce heat slightly and allow to simmer, stirring occasionally until reduced by 2/3 (to 3 1/2 Tbsp).