White Jalapeño Pizza
White Jalapeño Pizza
Ingredients
- 4 Neapolitan pizza dough balls, 270 g each
- 2 tablespoons extra-virgin olive oil, plus 2 teaspoons
- 4 garlic cloves, small, sliced thin
- 50 g Pecorino cheese, finely grated
- 12 oz whole-milk low-moisture mozzarella, freshly shredded
- 8 oz whole-milk ricotta
- kosher salt, to taste
- black pepper, freshly cracked, to taste
- 3/4 cup pickled jalapeños, sliced
- extra-virgin olive oil, for finishing
Instructions
- 1
Combine the 8 oz whole-milk ricotta with kosher salt to taste and several cracks of freshly cracked black pepper to taste. Refrigerate until ready to assemble the pizzas.
⏱️ 5 min
- 2
Working with one 270 g Neapolitan pizza dough ball at a time, gently press and stretch the dough into an approximately 10-inch round. Ensure to leave a defined outer rim and stretch the center thin.
⏱️ 5 min
- 3
Drizzle the 2 tablespoons plus 2 teaspoons extra-virgin olive oil over the stretched dough. Distribute the 4 small garlic cloves, sliced thin, evenly over the oil. Grate the 50 g Pecorino cheese, finely grated, over the garlic, followed by the 12 oz whole-milk low-moisture mozzarella, freshly shredded. Add the seasoned ricotta in small, evenly spaced dollops. Finish with the 3/4 cup sliced pickled jalapeños.
⏱️ 10 min
- 4
Transfer the pizza to the preheated pizza oven. Bake at 850F on low flame for 60–90 seconds. If using a traditional oven, bake at 550F on a pizza steel for 7-8 minutes. Finish with a light drizzle of extra-virgin olive oil.
⏱️ 8 min•🌡️ 550
Kitchen Tools
Nutrition Facts (per serving)
White Jalapeño Pizza
- 4 Neapolitan pizza dough balls, 270 g each
- 2 tablespoons extra-virgin olive oil, plus 2 teaspoons
- 4 garlic cloves, small, sliced thin
- 50 g Pecorino cheese, finely grated
- 12 oz whole-milk low-moisture mozzarella, freshly shredded
- 8 oz whole-milk ricotta
- kosher salt, to taste
- black pepper, freshly cracked, to taste
- 3/4 cup pickled jalapeños, sliced
- extra-virgin olive oil, for finishing
Instructions
- 1
Combine the 8 oz whole-milk ricotta with kosher salt to taste and several cracks of freshly cracked black pepper to taste. Refrigerate until ready to assemble the pizzas.
⏱️ 5 min - 2
Working with one 270 g Neapolitan pizza dough ball at a time, gently press and stretch the dough into an approximately 10-inch round. Ensure to leave a defined outer rim and stretch the center thin.
⏱️ 5 min - 3
Drizzle the 2 tablespoons plus 2 teaspoons extra-virgin olive oil over the stretched dough. Distribute the 4 small garlic cloves, sliced thin, evenly over the oil. Grate the 50 g Pecorino cheese, finely grated, over the garlic, followed by the 12 oz whole-milk low-moisture mozzarella, freshly shredded. Add the seasoned ricotta in small, evenly spaced dollops. Finish with the 3/4 cup sliced pickled jalapeños.
⏱️ 10 min - 4
Transfer the pizza to the preheated pizza oven. Bake at 850F on low flame for 60–90 seconds. If using a traditional oven, bake at 550F on a pizza steel for 7-8 minutes. Finish with a light drizzle of extra-virgin olive oil.
⏱️ 8 min•🌡️ 550