Morello Cherry Cheesecake Pizza

Morello Cherry Cheesecake Pizza

Morello Cherry Cheesecake Pizza

Yield: Makes 2 ea. 10-12 in. pizzas


2 ea. 7-oz. Wood Stone Dough balls
8 oz. whole milk ricotta cheese
1 cup Morello cherries in syrup, sliced in half and dabbed of extra juice with paper towels
2 tsp. honey


Oven Temperature: 550-580 degrees

  1. To assemble pizza, evenly distribute dots of the ricotta over the bottom of the crusts.
  2. Arrange the cherry halves over the cheese.
  3. Flame Height: 3.6
  4. Transfer the pizza onto the loading peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza 180-degrees using the utility peel and move it closer to the flame. Once the side closest to the flame begins to brown, and the top and bottom of the pizza are evenly colored (30 seconds to 1 minute), remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board to slice.
  5. Drizzle with honey before slicing.

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