Ingredients
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1 cup part-skim ricotta cheese, drained well
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1 (8 ounce) bag part-skim mozzarella cheese, shredded (about 2 cups volume)
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2 teaspoons garlic, minced, to taste
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1 -1 1/2 cup roasted vegetables or 1 -1 1/2 cup pepperoni slice
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salt, to taste
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black pepper, to taste
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1 lb pizza dough, thawed
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1 -2 tablespoon olive oil
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2 tablespoons parmesan cheese, grated, to taste
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1 -2 cup pizza sauce or 1 -2 cup marinara sauce, to dip, heated
Instructions
- Preheat oven to 450 degrees F.
- In a medium bowl, combine ricotta, mozzarella and garlic; Season to taste with salt and black pepper.
- Roll dough out to a 15" circle on a baking sheet that has been lightly dusted first with either flour or cornmeal.
- Spread cheese filling over 1 side of circle, to within 1-inch of the edge and then top with filling of your choice (veggies or cooked meat).
- Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal, using a fork to press edges together.
- Brush with olive oil and sprinkle some parmesan cheese over top, to taste.
- Cut a few slits in the top to allow steam to release.
- Bake 10-15 minutes, until puffed up golden brown.
- Let stand 5 minutes before slicing.
- Serve with some heated marinara sauce to dip, if desired.