In this video you will see Joseph Pergolizzi making a wonderful, "white" pizza in one of own wood-fired oven rigs, using creamy ricotta cheese (reegoata, as he calls it) and fresh heirloom tomatoes, harvested that very day, as well as locally grown mushrooms. We loved it (it would be hard not to)!!!  We filmed this at the end of a three day "Fire Within Owners Conference," for people who own and operate one of Joseph's ovens. For more on this, see the recipe for Country Pizza Dough.

--To make the pizza shown in the video, you will need for each pizza: I dough ball, 1/2 cup of creamy ricotta, such as the BelGioioso cheese we used, 1/2 cup coarsely chopped fresh tomatoes (heirloom if you can find them), 1/2 cups mushrooms, any kind, lightly sauteed in oil and fresh garlic, 1/4 cup of freshly grated parmesan or other aged, dry cheese, 1 teaspoon fresh rosemary, and a sprinkle of salt and pepper, to taste. In a home oven the typical baking time is 5 to 7 minutes, depending on the oven; in a wood-fire oven, about 3 minutes. Enjoy!!!