Ingredients
1 pound pizza dough, homemade or store-bought
1/3 to 1/2 cup shredded fontina cheese
Olive oil, for drizzling
1/4 pound fresh mozzarella cheese, torn into 1-inch pieces
Olive oil, for drizzling
Crushed red pepper flakes, salt, and pepper
Fresh basil leaves
Preparation
Preheat oven to 500 degrees with a pizza stone placed on rack in the upper third of the oven for 1 hour.
Stretch dough into a 13-inch round on a pizza peel topped with parchment paper.
Spread with ricotta, leaving a half-inch border. Top with Fontina and mozzarella. Drizzle with olive oil and season with red pepper flakes, salt, and pepper.
Using the pizza peel, slide the dough along with the parchment paper onto the pizza stone and bake until the bottom is well browned and the cheese is bubbling.
Remove from oven and garnish with fresh basil leaves before serving.
