Ricotta, Basil Pesto and Mozzarella Pizza

Ingredients:

• 1 recipe sourdough pizza dough, or your favorite pizza crust recipe
• 1/4 cup ricotta
• Low-moisture mozzarella, shredded
• Fresh mozzarella
• 4 tbsp fresh basil pesto
• fresh basil
• All-purpose flour in a bowl
• Olive oil

Method:

1. Preheat your George Baking Steel in the oven at 550°F. See more usage instructions here.
2. Prepare your toppings: shred your low-moisture mozzarella, break down your fresh mozzarella into small pieces, place the flour into a bowl, and pick the basil leaves.
3. Once the oven is preheated, you can shape your pizza on your George Pizza Peel.
4. Lightly flour your George Pizza Peel, spread it around, and discard any excess.
5. Place your ball of dough into the bowl of flour. Make sure the entire ball of dough is well coated in flour to avoid sticking onto the pizza peel. Shake any excess flour off of the dough and transfer it to the peel.
6. Shape the dough into a 14-inch round circle by stretching the dough from the middle out until you have a very thin round circle with a slightly thicker edge.
7. Spread the ricotta evenly on the bottom of the pizza crust. Top the ricotta with a thin layer of the low-moisture mozzarella, and just a few pieces of fresh mozzarella.
8. Transfer the pizza onto the baking steel, and quickly close the oven door. Set the oven timer for 5 minutes. Check the pizza, if it is well risen with a nice char, it’s done. If not, leave it in the oven for about 2 more minutes.
9. Remove the pizza from the oven using the pizza peel. Top it with the pesto, the fresh basil leaves, and olive oil. Slice and enjoy!