For anyone who has been to Little Compton in Rhode Island – you will appreciate the fresh ricotta or mozzarella available from the Narragansett Creamery. Now available in our cheese department.
This makes two small oval pizzas, enough to serve 4-5 as an appetizer or 2-3 for a light lunch or supper.
2 pizza shells
1 cup Narragansett Creamery or fresh ricotta cheese
8 oz fresh mozzarella
1 large egg
1-2 cloves garlic, very thinly sliced
1 oz parmaggiano reggiano, grated
5 or 6 large leaves of fresh basil
Salt and freshly ground pepper to taste
Preheat oven to 450F, higher if it will go.
In a small bowl, mix the ricotta with the egg, salt, and pepper. Slice the mozzarella into 1/8″ slices and grate the parm. Stack and roll the basil leaves tightly, then slice them thinly.
For each pizza: Place the pizza shell on a cornmeal-dusted pan or, if you are using a pizza stone, peel. Spread with the ricotta mixture, leaving a small edge. Distribute the mozzarella and the garlic over the pizza shell and sprinkle with the parm and a little additional freshly grated pepper. Bake 5-8 minutes, depending on your oven heat; turn on the broiler and brown the cheese a little if desired. Remove the pizza to a board and generously garnish with the chiffonade of basil; drizzle with extra virgin if you like. Cut and serve.
source: little compton mornings