A comforting, cheesy pizza topped with fresh tomatoes, creamy ricotta, and spicy peppers.
30 minute recipe, cast iron skillet, pizza
1lbprepared pizza dough
semolina flour for sprinkling
olive oil for brushing
salt and pepper
1cherry pepperdeseeded and sliced (optional)
Preheat oven to 525° F, or as hot as it will go.
Ensure all ingredients are prepped: marinara is ready to spoon, cheese is grated, toppings prepared.
In a small bowl, mix the ricotta with 1 t salt and 1/2 t pepper. Transfer the ricotta to a zip top bag, and cut a corner in the bottom to pipe later.
Stretch out dough into a large, flat disc.
Heat your 12 inch skillet over medium high heat. Once hot, sprinkle your semolina flour over the surface of the pan. Stretch the dough over the skillet. Be careful not to burn your fingers! Place the dough in the skillet and pull it up the sides of the edges, incase it gets a little droopy. Brush the dough with olive oil. Season with salt and pepper.
This dough is going to cook quickly. Once you see it start to bubble, spoon your alfredo over the top of the dough and spread it out. Don’t be shy with your sauce! Spread it close to the edges. If you end up getting sauce on the crust, it will get nice and crispy.
Sprinkle your cheese over the marinara. Pipe the marinara in circles 6 spots, evenly spaced around the pizza, and once in the middle. Place tomato slices in between the ricotta. Drop the cherry pepper slices wherever there is still room.
Place skillet in the oven, (use oven mits- don’t touch that skillet with bare hands!) Bake for 10-15 minutes, or until the cheese is golden and bubbly.
While the pizza is still hot, brush the crust with a combination of honey, chili flakes, and water (that have been whisked together). If you have Mike’s hot honey on hand, use that!