Name: White Pizza
Prep time: 15 min
Total time: 45 min
Yield: 2
Ingredients: 1 lb. pizza dough, divided in half; Vegetable oil, for brushing; Coarse cornmeal, for sprinkling; 1/4 c. extra-virgin olive oil; 4 cloves garlic, thinly sliced; 1 1/2 c. ricotta; 1/2 tsp. kosher salt; 1/2 tsp. freshly ground black pepper; 1 tbsp. freshly chopped oregano; 1 tsp. freshly chopped thyme; 2 c. shredded mozzarella, divided; 1/4 c. pecorino Romano, divided; Crushed red pepper flakes, for garnish

Step 1Preheat oven to 500°. Brush two large baking sheets with vegetable oil and sprinkle each with a layer of cornmeal.

Step 2In a small sauce pan over medium-low heat, heat olive oil. Add garlic and stir until lightly golden, then immediately remove from heat. Strain garlic and season with a pinch of salt. Reserve oil, and set both aside.

Step 3In a small bowl, mix together ricotta, salt, pepper, and half the herbs.

Step 4On a lightly floured surface, shape each half of pizza dough into a round ball, then press down the center of each to create a 1/2" crust. With the dough resting on the back of your hands and your knuckles, gently stretch dough out with the help of gravity by moving your hands inch by inch along the crust. Transfer to prepared baking sheets.

Step 5Brush each pizza dough all over with reserved garlic oil. Sprinkle each pie with 1 cup mozzarella and 2 tablespoons pecorino, then dollop 3/4 cup of ricotta mixture on each pizza.

Step 6Bake pizzas until crust is golden and cheese is melty, 15 to 17 minutes.

Step 7Garnish with remaining herbs, reserved garlic chips, and red pepper flakes before slicing and serving.