1 store-bought pizza dough, rested at room temperature for 1–2 hours
6–8 garlic cloves
Olive oil
½ cup whole milk ricotta
¼ cup pecorino romano cheese, grated
1 handful fresh parsley, chopped (plus more for garnish)
Blackstone Garlic Butter seasoning, to taste
Fresh basil leaves
Fresh mozzarella, torn into pieces
Directions
Preheat your Blackstone pizza oven to 500°F.
Place the garlic cloves in an oven-safe bowl and cover with olive oil. Cook in the pizza oven for about 2 minutes, or until the oil is bubbling and fragrant. Remove carefully from the oven.
On a floured surface, stretch or roll out the pizza dough. Place it on a pizza screen or pizza pan and par-bake for 2–3 minutes. Remove from the oven.
In a small bowl, combine the ricotta, pecorino romano, parsley, and Garlic Butter seasoning.
Brush the par-baked crust with some of the garlic-infused oil. Spread a thin layer of the ricotta mixture over the dough, then top with basil leaves and pieces of fresh mozzarella.
Return the pizza to the oven and cook for 3–5 minutes, or until the crust is golden and crispy and the cheese is melted.
Remove from the oven and garnish with additional parsley, pecorino romano, and a sprinkle of Garlic Butter seasoning. Slice and serve warm.
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