Buricotta with Peperonata and Oregano

1. 1

   Prepare and stretch the dough and preheat the oven according to the instructions given in Nancys Scuola di Pizza (page 128).

2. 2

   Brush the rim of the dough with the olive oil and season the entire surface with salt.

3. 3

   Spread the peperonata over the pizza, leaving a 1-inch rim without any topping.

4. 4

   If you are using ricotta, put it in a bowl and stir it vigorously to fluff it up.

5. 5

   Place one segment of the buricotta or spoon the ricotta into each quadrant of the pizza.

6. 6

   Slide the pizza into the oven and bake until the crust is golden brown and crispy, 8 to 12 minutes.

7. 7

   Remove the pizza from the oven and cut it into quarters, taking care not to cut through the cheese.

8. 8

   Scatter the oregano leaves over the pizza, drizzle the finishing-quality olive oil over the cheese, sprinkle with sea salt, and serve.

9. 9

   Aglianico Del Taburno Rosato (Campania)

* Per serving · 4 servings · Values may vary.