Garlic Ricotta Pizza with Pepper & Olives
Chef Favorites

Garlic Ricotta Pizza

with Pepper & Olives

40 MIN
+$0.95/serving 3 Servings
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    From the Test Kitchen

    This delicious pizza has all the makings of comfort food: the golden brown crust is topped with a seasoned tomato sauce, melty, creamy mozzarella, and bright aloha peppers. For cooling finish, we’re garnishing the warm pizza with dollops of garlicky ricotta.
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    • Nutrition
      PER SERVING
    • Calories
      720 Cals (est.)
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    fresh
    ingredients
    Garlic Ricotta Pizza with Pepper & Olives
    Title
    • 3 oz Prosciutto
    • 16 oz Pizza Dough
    • 1 14.5-Oz Can Crushed Tomatoes
    • ½ cup Part-Skim Ricotta Cheese
    • 2 cloves Garlic
    • 4 oz Fresh Mozzarella Cheese
    • 1 oz Pitted Niçoise Olives
    • 1 tsp Whole Dried Oregano
    • ¼ cup Grated Romano Cheese
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Aloha Pepper
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. In a bowl, combine the ricotta and as much of the garlic paste as you’d like; season with salt and pepper. Wash and dry the pepper; cut off and discard the stem. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the olives.

    Make the sauce
    2 Make the sauce

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, oregano, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until the garlic is slightly softened. Add the tomatoes (carefully, as the liquid may splatter). Cook, stirring frequently, 5 to 6 minutes, or until the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Assemble the pizza
    3 Assemble the pizza

    Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, evenly spread the sauce onto the prepared dough. Evenly top with the sliced pepper, olives, and mozzarella (tearing into small pieces before adding); season with salt and pepper.

    Bake the pizza & serve your dish
    4 Bake the pizza & serve your dish

    Bake the pizza 14 to 19 minutes, or until the cheese is melted and the crust is golden brown. Meanwhile, discard the plastic lining between the slices of prosciutto. Carefully transfer the baked pizza to a cutting board and let stand at least 2 minutes. Cut into equal-sized pieces. Evenly top the finished pizza with the prosciutto (tearing into bite-sized pieces before adding), romano, and garlic ricotta. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. In a bowl, combine the ricotta and as much of the garlic paste as you’d like; season with salt and pepper. Wash and dry the pepper; cut off and discard the stem. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the olives.

    2 Make the sauce

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, oregano, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until the garlic is slightly softened. Add the tomatoes (carefully, as the liquid may splatter). Cook, stirring frequently, 5 to 6 minutes, or until the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Make the sauce
    Assemble the pizza
    3 Assemble the pizza

    Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, evenly spread the sauce onto the prepared dough. Evenly top with the sliced pepper, olives, and mozzarella (tearing into small pieces before adding); season with salt and pepper.

    4 Bake the pizza & serve your dish

    Bake the pizza 14 to 19 minutes, or until the cheese is melted and the crust is golden brown. Meanwhile, discard the plastic lining between the slices of prosciutto. Carefully transfer the baked pizza to a cutting board and let stand at least 2 minutes. Cut into equal-sized pieces. Evenly top the finished pizza with the prosciutto (tearing into bite-sized pieces before adding), romano, and garlic ricotta. Enjoy!

    Bake the pizza & serve your dish
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