Buricotta with Peperonata and Oregano

Name: Buricotta with Peperonata and Oregano
Yield: makes 1 pizza (serves 1)
Ingredients: 1 round of Nancy’s Pizza Dough (page 126); 1 tablespoon extra-virgin olive oil; Kosher salt; 1 cup peperonata (see page 87); 4 ounces buricotta, cut into 4 equal segments, or fresh ricotta; 1 teaspoon fresh oregano leaves; Finishing-quality extra-virgin olive oil, about 1 tablespoon; Maldon sea salt or another flaky sea salt, such as fleur de sel

January 26, 2012

The richness of peperonata contrasted with the mild flavor of ricotta is so perfect we found a way to offer it in both the Pizzeria and the Osteria (see Peperonata with Ricotta Crostini, page 87). We use buricotta, which looks pretty because the cheese holds its shape when it’s baked, but if you can’t get buricotta, the pizza will be equally good made with quality fresh ricotta. In a perfect world your ricotta will get blackened in places like a perfectly roasted marshmallow.

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