Categories: Pizza/flatbread
Ingredients
- 1 lb. refrigerated pizza dough
- 3 tbsp. olive oil
- 1 shallot, finely chopped
- 3 garlic cloves (2 finely chopped, 1 grated)
- Black pepper
- 2 tbsp. sesame seeds
- 1 tbsp. poppy seeds
- 2 tsp coarse sea salt
- 1 1/2 tsp caraway seeds
- Coarse cornmeal for dusting
- 1/3 cup ricotta cheese
- 1/4 cup grated Parmesan
- 1/4 tsp chopped fresh oregano
- Pinch of red pepper flakes
- Kosher salt
- 2 oz fresh mozzarella, thinly sliced
Directions
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Put a pizza stone on the middle oven rack and preheat to 450 for 1 hour. Meanwhile, bring the pizza dough to room temp.
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Heat 1 tbsp. olive oil in a small skillet over medium heat. Add the shallot and chopped garlic and cook, stirring often, until softened but not browned, 3-5 minutes; season with pepper. Transfer to a bowl to cool.
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Combine the sesame seeds, poppy seeds, coarse salt and caraway seeds in a small bowl. Sprinkle a sheet of parchment paper with cornmeal. Stretch the pizza dough on the parchment into a 12-inch circle, pressing with your fingertips. Spread the shallot mixture around the edge of the dough and top with the seed mixture.
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Combine the ricotta, Parmesan, the remaining 2 tbsp. olive oil, grated garlic, oregano and red pepper flakes in a bowl; season with kosher salt. Spread the ricotta mixture in the middle of the dough. Top with the mozzarella.
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Slide the parchment onto a pizza peel or inverted baking sheet, then slide the pizza onto the hot stone. Bake until the crust is puffed and browned and the cheese is browned, 13-15 minutes.