Categories: Pizza/flatbread

Ingredients

• 1 lb. refrigerated pizza dough
• 3 tbsp. olive oil
• 1 shallot, finely chopped
• 3 garlic cloves (2 finely chopped, 1 grated)
• Black pepper
• 2 tbsp. sesame seeds
• 1 tbsp. poppy seeds
• 2 tsp coarse sea salt
• 1 1/2 tsp caraway seeds
• Coarse cornmeal for dusting
• 1/3 cup ricotta cheese
• 1/4 cup grated Parmesan
• 1/4 tsp chopped fresh oregano
• Pinch of red pepper flakes
• Kosher salt
• 2 oz fresh mozzarella, thinly sliced

Directions

1. Put a pizza stone on the middle oven rack and preheat to 450 for 1 hour. Meanwhile, bring the pizza dough to room temp.

2. Heat 1 tbsp. olive oil in a small skillet over medium heat. Add the shallot and chopped garlic and cook, stirring often, until softened but not browned, 3-5 minutes; season with pepper. Transfer to a bowl to cool.

3. Combine the sesame seeds, poppy seeds, coarse salt and caraway seeds in a small bowl. Sprinkle a sheet of parchment paper with cornmeal. Stretch the pizza dough on the parchment into a 12-inch circle, pressing with your fingertips. Spread the shallot mixture around the edge of the dough and top with the seed mixture.

4. Combine the ricotta, Parmesan, the remaining 2 tbsp. olive oil, grated garlic, oregano and red pepper flakes in a bowl; season with kosher salt. Spread the ricotta mixture in the middle of the dough. Top with the mozzarella.

5. Slide the parchment onto a pizza peel or inverted baking sheet, then slide the pizza onto the hot stone. Bake until the crust is puffed and browned and the cheese is browned, 13-15 minutes.

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