Chef's Knife - Chopping vegetables and slicing ingredients for Ricotta Pizza Pie.
Cutting Board - Preparation of pizza toppings safely.
Baking Sheet (18-inch) - Large pizza or mini pizzas bake evenly.
Parchment Paper - Dough transfer and sheet lining without sticking.
Mixer with Paddle Attachment (optional) - Smooth ricotta mixture/pizza dough creation.
Digital Kitchen Scale - Accurate ingredient measurement for balance of flavors.
Spiralizer (optional) - Adding spiralized vegetables as a topping or crust alternative.
Oven Thermometer - Correct oven temperature for even pizza cooking.
Pizza Peel - Easy transfer of the pizza in and out of the oven for traditional baking.
Measuring Cups & Spoons - Accurate measurement of ingredients in recipes.
3 cups all-purpose flour
1 tablespoon kosher salt
6 tablespoons olive oil
2 eggs, beaten and mixed with 6 tablespoons water
5 eggs, beaten
1/2 cup grated pecorino
1 pound ricotta, excess liquid drained
1 cup salami, such as sopressata, sliced or cut into 1/2-inch cubes
1 cup shredded mozzarella (or mild cheddar or Gouda)
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped Italian parsley
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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