Pizza with Sliced Meyer Lemons and Herbed Ricotta
Pizza with Sliced Meyer Lemons and Herbed Ricotta
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Yield: Makes 2 ea. 10-12 in. pizzas |
Ingredients
2 ea. 8-oz. Wood Stone Dough balls
1 cup whole milk ricotta cheese
2 Tbsp. Italian parsley, finely minced
1 Tbsp. chives, finely minced
1 tsp. lavender, finely minced
1/4 tsp. black pepper, freshly ground
1 large lemon, preferably Meyer, very thinly sliced
1 tsp. Fleur de Sel, Sel Gris or other finishing salt
Preparation
Oven Temperature: 550-580 degrees
- Mix ricotta with herbs and pepper.
- Flame Height: 3.6
- To assemble pizza, evenly distribute dots of the cheese over the bottom of the crusts. Arrange the lemon slices over the cheese.
- Transfer the pizza onto a large 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 using the utility peel, 180-degrees and move it closer to the flame. Once the side closest to the flame colors, and the top of the pizza is balanced (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.
- Sprinkle with salt before slicing.
