The richness of peperonata contrasted with the mild flavor of ricotta is so perfect we found a way to offer it in both the Pizzeria and the Osteria (see Peperonata with Ricotta Crostini, page 87). We use buricotta, which looks pretty because the cheese holds its shape when it’s baked, but if you can’t get buricotta, the pizza will be equally good made with quality fresh ricotta. In a perfect world your ricotta will get blackened in places like a perfectly roasted marshmallow.

　　

Ingredients

makes 1 pizza (serves 1)

　　1 round of Nancy’s Pizza Dough (page 126)

　　1 tablespoon extra-virgin olive oil

　　Kosher salt

　　1 cup peperonata (see page 87)

　　4 ounces buricotta, cut into 4 equal segments, or fresh ricotta

　　1 teaspoon fresh oregano leaves

　　Finishing-quality extra-virgin olive oil, about 1 tablespoon

　　Maldon sea salt or another flaky sea salt, such as fleur de sel

　　

Step 1

Prepare and stretch the dough and preheat the oven according to the instructions given in “Nancy’s Scuola di Pizza” (page 128).

　　

Step 2

Brush the rim of the dough with the olive oil and season the entire surface with salt. Spread the peperonata over the pizza, leaving a 1-inch rim without any topping. If you are using ricotta, put it in a bowl and stir it vigorously to fluff it up. Place one segment of the buricotta or spoon the ricotta into each quadrant of the pizza. Slide the pizza into the oven and bake until the crust is golden brown and crispy, 8 to 12 minutes. Remove the pizza from the oven and cut it into quarters, taking care not to cut through the cheese. Scatter the oregano leaves over the pizza, drizzle the finishing-quality olive oil over the cheese, sprinkle with sea salt, and serve.

　　

Suggested Wine Pairing

Step 3

Aglianico Del Taburno Rosato (Campania)

　　The Mozza Cookbook