SALAD PIZZA with Ricotta, and Anchovy-Garlic Oil
Serves 420 mins prep10 mins cook
This recipe works with a range of 1 ¼ to 1 ½ pounds of store bought pizza dough, in a quarter sheet tray. If you can only find smaller portions of dough, you’ll need to combine two balls. To do so, remove the pizza dough from the fridge. Knead the balls together to form one large, single, taught ball of dough. Cover the dough with plastic wrap and let it come to room temperature. This can take up to 90 minutes from when you pull it from the refrigerator, so plan ahead! If you want to make an even bigger pizza, you can double the recipe and cook it in a half sheet tray (13” x 18”) As is, this recipe calls for a quarter sheet tray, yielding 6 squares
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