So. Much. Cheese. Ricotta, fontina, and parm. Can’t get much better than that. I added homemade pesto and garlicky roasted tomatoes into the mix..amazing. Such a perfect combo. I didn’t miss the red sauce on this at all. I originally planned to make this as a flatbread or to make it into little flatbread white pizza breadsticks, but I decided to go with my classic pizza dough recipe that I always use. It is really fluffy and pillowy, not a crispy pizza dough crust. It is almost like a focaccia bread. I personally love it, but you can sub for your favorite or store-bought pizza dough. This would also be great served as an appetizer at a party if you cut it into smaller pieces.
For the pizza dough:
1 package active dry yeast
1 tsp. sugar
1 c. warm water
2 1/2 c. all purpose flour
2 tsp. sea salt
2 T extra virgin olive oil
1-2 T. coarse ground cornmeal
For the pizza:
1/2 c. whole milk ricotta cheese
1 1/2 c. fontina cheese, shredded
1/2 c. parmesan cheese, grated
2 T. pesto, preferably homemade, store-bought is fine too
2 T. roasted tomatoes, chopped (You can also used sundried tomatoes packed in oil here)
Begin by making the pizza dough. Pour packet of yeast into a large bowl and add 1 cup of warm water as well as 1 tsp. sugar. Let sit for 10 minutes or so or until a bubbly foam forms at the top. Then, add both flours, the sea salt, and olive oil, and stir to combine with a wooden spoon.
Then, take the dough out of the bowl onto a lightly floured surface, and knead for 6 to 7 minutes, until it is thoroughly combined and develops an elasticity.
Rub the inside of the bowl with a tablespoon or so of olive oil, and place the dough ball in the bowl, then rub a bit more olive oil on the top. Let sit in bowl, covered with a dish towel for 1-1 1/2 hours to rise. Dough should double in size after this time. After dough is finished, preheat oven to 450℉.
Next, roll out the dough until it is about 1/4 inch thick, to desired shape.
Sprinkle the cornmeal onto a large baking skeet or pizza stone, to ensure the dough wont stick. Put rolled dough on baking sheet and drizzle with a tablespoon or so of olive oil and bake the dough for 6-8 minutes, depending on your oven, until lightly golden. You don’t want the dough to fully cook during this step.
Remove from oven and spread ricotta cheese onto the dough into a thin layer, then spread the pesto onto the pizza in a thin layer as well. Top with shredded fontina, and then parm. Sprinkle on chopped tomatoes, and bake for another 8 to 9 minutes or until the cheese is bubbly and golden.