premade pizza dough
8–10 lemon slices (thinly sliced)
½ tsp kosher salt
1 fresh mozzarella ball, cut into thin slices
1 cup ricotta cheese
½ cup Divina Pitted FrescatranoTM Olives, sliced in half
½ cup roasted garlic cloves
¼ tsp crushed red chili flakes
1 tbsp fresh basil, chopped
- Place pizza stone on the middle rack of oven. Heat stone at 550°F for at least 30 minutes.
- Toss lemon slices with EVOO and salt
- Lightly flour a pizza peel, then stretch one dough ball into a 10" or 11" round and transfer to the peel. Spread half of the lemon slices over the dough, then top pizza with the mozzarella and ricotta, placing it in the gaps between lemon slices. Top pizza with FrescatranoTM Olives and roasted garlic cloves, then sprinkle with half of the crushed red chili flakes. Drizzle some oil over pizza and slide the pizza onto the hot stone. Bake until the cheese melts and crust is nicely browned, about 8 to 12 minutes depending on the thickness. Rotate pie at two-thirds of the way through to achieve even browning.
- Sprinkle fresh basil on pizza after removing from oven and before serving