There are a number of great things that can be made with ricotta. The last time I found some, I also found a large amount of cream cheese, half-and-half, almonds and raspberries, and most of a chocolate bar, and I combined them into a chocolate cheesecake with an almond crust, topped with raspberry sauce and chocolate ganache. The ricotta I had this time was of particularly good quality. I had already decided what to do with one of the two baskets of ricotta, and with the other I considered making some kind of stuffed pasta or lasagna, or cannoli. But one of my favorite things, and something that really shows off its ricotta, is white pizza.
The first step was to make the dough. I just went for a standard pizza dough recipe out of the booklet that came with the bread machine. I didn’t see much point in making a sourdough pizza; pizza crust is a simple bread. Also I was hungry. This could not wait for tomorrow.
While the machine was working I thawed out my frozen milk to make the white sauce, using a recipe from Jolinda Hackett of “The Spruce Eats”. The sauce is just a roux of butter and flour with milk, herbs, and cheese whisked in.
I spread out the dough on my largest pan and topped with the white sauce, mozzarella, sliced garlic*, fresh basil**, and big spoonfuls of ricotta, then baked at 400°F for 15 minutes. This shredded mozzarella has been in my fridge for over a month, maybe two months, and shows no sign of mold while other cheeses do. This is because it contains an antifungal agent called natamycin.
I am full of cheese and happy with my decision.
**I have a pretty big basil plant in my living room