Never knew that ricotta on pizza would be this good. I added tons of pecorino to the ricotta, along with salt, pepper, garlic, oregano, basil, lemon zest and a bit of juice, and EVOO. I highly recommend trying if you haven’t already.

Toppings: pepperoni, ricotta, basil, pecorino, hot honey.

Sourdough 16” baked on 3/4” thick aluminum @ 550F convection bake for 5 minutes.