Shishito Pepper Pizza

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). 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 peppers; cut off and discard the stems, then cut into 1/2-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling.

In a medium pan (nonstick, if you have one), heat 2 teaspoons 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 frequently, 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. 

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, spread the sauce onto the prepared dough. Evenly top with the sliced peppers and mozzarella (tearing into small pieces before adding); season with salt and pepper. 

Bake the pizza 17 to 19 minutes, or until the cheese is melted and the crust is golden brown. Transfer to a cutting board and let rest at least 2 minutes. Carefully cut into equal-sized pieces. Evenly top the baked pizza with the romano and garlic ricotta. Enjoy!