White Pizza with Olives and Grape Tomatoes

yellow cornmeal, for dusting

½         recipe pizza dough (see preceding recipes)

½         tablespoon olive oil

¼         cup ricotta, strained if especially wet

1          garlic clove, finely chopped

¼         teaspoon kosher salt

            pinch freshly ground black pepper

½         cup pitted kalamata olives

½         cup grape tomatoes, halved

¼         cup grated or shredded Pecorino Romano

            pinch crushed red pepper, optional

6          medium to large fresh basil leaves, torn

Nutritional information per serving (based on 6 servings):
Calories 187 (36% from fat) • carb. 24g • pro. 6g • fat 7g • sat. fat 2g
• chol. 9g • sod. 526mg • calc. 20mg • fiber 1g

1. Sprinkle a few tablespoons of cornmeal onto a pizza peel or the surface of an inverted sheet tray. Stretch or roll the dough to a 12-inch circle and place on top of the cornmeal (this will prevent it from sticking too much). Brush the top of the dough with the olive oil, and then dollop the ricotta across the surface, leaving about 1 inch around the edges for a crust. Evenly distribute the remaining ingredients, in the order listed, except for the basil.

2. Adjust the rack to position 1 fitted with the pizza stone. Preheat the oven, by selecting Pizza at 450°F for a 12-inch fresh pizza.

3. Once the oven beeps to signal it is preheated, carefully transfer the pizza to the oven, placing directly on top of the hot pizza stone.

4. Allow to cook for the allotted time, 15 minutes, adding more time
if needed.

5. Carefully remove from oven, using a pizza peel if available. Let cool for about 5 minutes before slicing and serving. Garnish with basil.