1/3cupfreshly grated Pecorino Romano or parmesan cheese
Optional Arugula topping:
2cupsbaby arugula greens
pinchof salt and pepper
Take pizza dough and stretch to desired size. Prebake in the oven at 425 degrees F for 5 minutes.
Remove from oven and brush with olive oil and minced garlic.
In a small bowl, mix together ricotta, salt, pepper, and herbs. Spread mixture into a thin layer across the pizza. Layer with thin slices of fresh mozzarella, and half the pecorino cheese.
Bake at 425 degrees F for 10-15 minutes, until cheese is melted and bubbly.
Remove from oven and sprinkle with remaining pecorino and crushed red pepper flakes, if desired.
Optional: Toss fresh arugula with lemon juice, salt and pepper. Top on pizza just before serving.
Make Ahead Instructions: If you are looking to save time, pre-bake the dough ahead of time, allow it to cool completely, and store it covered, in the refrigerator for 1-2 days until ready to add toppings and bake. The entire pizza can also be assembled 1-2 days ahead of time.Freezing Instructions: For best results, freeze the pizza crust or dough. Check out my tips for freezing pizza dough.