Pepperoni and Fresh Ricotta Pizza

Name: Pepperoni and Fresh Ricotta Pizza
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 lb (454 g) pizza dough, at room temperature, homemade or store-bought, room temperature; 2 tbsp (30 ml) extra virgin olive oil; ¾ cup (180 ml) crushed tomato sauce or marinara, room temperature; ¼ tsp (1.3 ml) garlic powder; ½ tsp (2½ ml) dried oregano; to taste sea salt; to taste freshly ground black pepper; 8 oz (225 g) whole milk mozzarella, shredded or torn into small pieces; 4 oz (115 g) sliced pepperoni, sliced about 1/8-inch (3 mm) thick; ¾ cup (180 ml) fresh ricotta cheese, at room temperature; ¼ tsp (1.3 ml) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A rustic Italian-style pizza with crispy-edged dough, tangy tomato sauce, creamy dollops of fresh ricotta, and pepperoni that crisps in the oven. The soft ricotta melts slightly and contrasts beautifully with the charred crust and savory pepperoni.

Prep: 15 min
Cook: 12 min
Wait: 1 hr
Total: 1 hr 27 min
Makes: 2 pizzas (8 slices total)

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Steps

Before you start

Position oven rack to the lower third and preheat to 500°F (260°C) for at least 20 minutes
If using store-bought dough, remove from refrigerator 15 minutes before stretching so it relaxes
Have all toppings prepped and within arm's reach before the oven is hot

1
Make the sauce
- In a small bowl, stir together the crushed tomato sauce, garlic powder, and dried oregano.
- Season with a pinch of sea salt and freshly ground black pepper.
- Let sit at room temperature while you prepare the dough.
- This allows the flavors to meld.
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Tip: Use a good-quality crushed tomato or marinara; watery sauce will make the crust soggy.
2
Stretch and oil the dough
- Divide the room-temperature pizza dough in half.
- Lightly oil a 17×12-inch rimmed baking sheet with 1 tablespoon of olive oil.
- Place one dough ball on the sheet.
- Using your fingers, gently stretch it to roughly fill the sheet, working from the center outward.
- Leave the edges slightly thicker for the crust.
- If the dough springs back, let it rest for 2 minutes and stretch again.
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Ready when: Dough is stretched thin enough to see your hand through it in spots but still holds together
Tip: Don't use a rolling pin; it presses out the air and makes a dense crust. Gentle finger stretching keeps it light.
3
Spread sauce and cheese
- Spread about 3 tablespoons of the prepared sauce evenly over the stretched dough, leaving a ½-inch border for the crust.
- Scatter half of the shredded mozzarella evenly over the sauce, using about 4 ounces total.
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Tip: Spread the sauce thinly so the crust has room to puff; too much sauce weighs it down.
4
Add pepperoni and prepare ricotta
- Arrange half of the sliced pepperoni over the mozzarella, spacing the slices so heat can circulate and crisp them.
- Distribute small dollops (about ½-inch drops) of fresh ricotta across the surface—use about ⅜ cup total, spacing them 1 to 2 inches apart so they don't merge together.
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Tip: Dollop the ricotta just before baking so it doesn't start to dry out. Spacing keeps each spoonful creamy inside.
5
Bake the first pizzaOven 500°F / 260°C
- Transfer the baking sheet to the preheated 500°F (260°C) oven on the lower rack.
- Bake for 11 to 12 minutes, until the crust is golden brown and has light char on the edges, the mozzarella is fully melted and bubbling, and the pepperoni has curled slightly at the edges with a hint of brown.
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Ready when: Crust is golden with light charring, mozzarella is bubbling, pepperoni is curled and slightly crisp at the edges
Tip: Watch closely in the last 2 minutes so the crust browns but doesn't burn. Ovens vary; if the top isn't browning by minute 10, move the rack up 1 notch.
6
Finish and rest
- Remove from the oven using oven mitts.
- Lightly brush or drizzle the remaining 1 tablespoon of olive oil around the crust border.
- If using red pepper flakes, sprinkle a light pinch over the top.
- Let the pizza rest on the baking sheet for 1 minute so the cheese sets slightly before slicing.
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Tip: The oil adds flavor and helps crisp the crust edge; don't skip it.
7
Repeat for second pizzaOven 500°F / 260°C
- While the first pizza rests, repeat steps 2 through 5 with the second ball of dough on a fresh or cooled baking sheet, using the remaining sauce (about ¾ cup), mozzarella (4 ounces), pepperoni (2 ounces), and ricotta (⅜ cup).
- Bake for 11 to 12 minutes on the lower rack at 500°F (260°C).
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Ready when: Crust is golden brown, cheese is bubbling, pepperoni is curled and crisp
Tip: If your first pizza is done and the second hasn't started, you can rest the first one at room temperature for up to 5 minutes without loss of quality.

Good to know

Tips

Fresh ricotta makes all the difference—avoid ricotta that's been in the fridge for weeks; it becomes grainy and loses its creamy texture. Buy it the same day you plan to make pizza if possible.
For a crispier crust, bake on the lowest oven rack and increase the temperature to 525°F (275°C), watching for burning after 10 minutes.
If your ricotta is very wet, drain it in a fine-mesh sieve lined with cheesecloth for 30 minutes before using so it doesn't release water and soften the crust.
The contrast between creamy ricotta and crispy pepperoni is key—don't be tempted to spread the ricotta like sauce. Keep it in distinct dollops so it stays soft and pillowy.

Storage & reheating

Best eaten fresh and warm. Leftover pizza can be refrigerated in an airtight container for up to 2 days. Reheat in a 375°F (190°C) oven for 5–7 minutes to restore the crust's crispness, or in a skillet over medium heat for 2–3 minutes per side.

Substitutions

pizza dough, at room temperature → focaccia dough, thawed if frozen. Focaccia is thicker and fluffier; reduce bake time to 9–10 minutes and watch carefully so the edges don't char.
fresh ricotta cheese → burrata or creamy goat cheese. Use the same weight; burrata will melt more, while goat cheese will hold its shape better and add tanginess.
crushed tomato sauce or marinara → fresh tomato puree mixed with 1 teaspoon olive oil. Fresh puree is thinner; use 1/2 cup instead of 3/4 cup to avoid a soggy crust.
sliced pepperoni → soppressata or other Italian cured meat, thinly sliced. Soppressata is slightly spicier and less greasy; slice it as thin as pepperoni and use the same amount.