Ingredients
16ozpizza dough,homemade or store-bought
1½tbspolive oil
1largeclove garlic,minced
salt and freshly ground black pepper
4ozricotta cheese
8ozmozzarella,diced into ½-inch cubes
2ozAsiago cheese,shredded
2ozRomano cheese,finely shredded
Red pepper flakes,optional
9ozCampari tomatoes,or Roma tomatoes
½cupbasil leaves
⅔cupbalsamic vinegar,optional
Preparation
Preheat oven to 475 degrees F. Place a pizza stone in the oven and heat for 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 mozzarella, Asiago and Romano cheeses. Sprinkle top lightly with red pepper flakes if desired.
Slide a pizza peel underneath pizza and parchment and transfer the pizza to the pizza stone in the preheated oven. Bake for 8 to 12 minutes or until crust is golden brown.
Remove from oven and immediately top with tomato slices. Sprinkle basil over top and drizzle with a balsamic reduction if desired. Cut pizza into slices and serve warm.
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 ⅔.
