Pizza with Ricotta and Pesto

Yield: one 12-inch pizza, 4 servings

1     recipe Pizza Dough (page 58)
       cornmeal, for dusting baking sheet
1     ounce Parmesan, cut into ½-inch cubes
½    cup ricotta
2     ounces ricotta salata
⅓    cup prepared Basil Pesto (page 27)

Nutritional information per serving:
Calories 360 (50% from fat) • carb. 32g • pro. 14g • fat 20g • sat. fat 5g • chol. 23mg • sod. 576mg calc. 268mg • fiber 3g

1. Preheat an oven with the rack in the middle of the oven. If you have a pizza stone or steel, put it on the rack and allow to preheat for 30 minutes while preparing the pizza.
2. Stretch pizza dough to a 12-inch round and put on a cornmeal-dusted baking sheet. Cover with plastic wrap and allow to rest while preparing the toppings.
3. Insert the metal chopping blade into the work bowl of the food processor. With the unit running on High, drop the Parmesan through the feed tube and allow to process until finely grated. Add the ricotta and pulse to combine.
4. Top the pizza dough with the ricotta mixture.
5. Remove the chopping blade and insert the fine slicing disc. Slice the ricotta salata. Evenly place over the ricotta mixture and then dollop the pesto on top of the cheese.
6. Put into the preheated oven, on top of the baking stone/steel if using, and bake until the cheese is bubbly, about 12 minutes.
7. Allow to cool for a few minutes prior to slicing and serving.