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Ricotta-Parmesan Pizza

Written By Brad English
Tuesday, 14 December 2010 Video Recipe Demos

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!!!

Comments

Philip Holmes

Really enjoyed the video. My wife and I were in Italy in October and I actually had one of these in Florence. My mouth was watering just watching the video. Love the newsletter. I actually built a mud oven last summer at farmers’ market and sold pizzas using local ingredients during July and Aug. Will be looking to upgrade next summer. Thanks, Philip

passion4pizza

Wow… we’re headed for a conference at The Fire Within this weekend, and we really can’t wait! This video got us even more excited about it!

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