Lunch: Wicked Garden Pizza

Ingredients

2 cups whole milk
1 1/3 cups shredded mozzarella
3/4 cup grated Pecorino-Romano
1 tablespoon plus 1 teaspoon minced garlic
1 tablespoon kosher salt
2 teaspoons white pepper
Two 48-ounce tubs ricotta cheese

Instructions

For the white mix: Add the milk, mozzarella, Pecorino-Romano, garlic, salt, pepper and ricotta to a mixing bowl and mix with a rubber spatula until combined. Refrigerate until ready to use. For the pizza: Preheat the oven to 550 degrees F. Dust the dough with the cornmeal and stretch until it reaches a 14-inch diameter. Spread 8 ounces of the white mix evenly onto the dough. Top with the mozzarella, garlic, onions and spinach. Cook until the crust is golden brown, 12 to 14 minutes, rotating halfway through. Add the tomatoes and return to the oven for 2 minutes. Brush the crust with the garlic oil and garnish the pizza with some basil. Cut the pizza into eight equal pieces and serve.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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