Since mastering the art of pizza dough making, I’ve moved onto mastering different toppings. This one’s a flavor bomb and a new favorite at Talmadge House. Because I believe the best food comes from our own kitchens, here’s my recipe. You won’t regret making this for your family!

Ingredients for the Ricotta Parmesan Cream:

1 clove garlic, minced

1/2 cup parmigiano-regianno, grated

1/2 cup heavy whipping cream

1 cup whole milk ricotta

1/2 tsp kosher salt

1 tsp ground pepper

Ingredients for the pizza:

Pizza dough of your choice

Provolone cheese, shredded (a young version like provoloncino d’agerola is best)

Mozzarella cheese, low moisture, shredded (fior di latte is best as it’s mild and creamy)

Parmigiano-Reggiano, grated

One hour before baking pizza, adjust oven rack to second highest position (rack should be 4-5” below broiler). Set baking stone on rack and preheat oven to 500°.

Making the Ricotta Parmesan Cream:

Add garlic, Parmigiano-Regianno, heavy whipping cream, ricotta, salt, and pepper into a food processor. Process on highest setting until ingredients are well mixed and the mixture is creamy, 30 seconds – 1 minute.

Making the Pizza:

Prepare (shape) the pizza dough and place onto pizza paddle. Slather the ricotta parmesan cream over the dough, leaving the edges unslathered. Sprinkle with provolone cheese, mozzarella cheese, and Parmigiano-Reggiano cheese.

Bake for 10-12 minutes, until bubbly and cheeses begin to brown. Remove, sprinkle with black pepper, and devour!

Bon Appetite!