Pre-Preparation
- Roast the garlic:
a. Preheat oven to 350°F.
b. Cut the garlic bulb in half across the equator, then wrap in foil.
c. Roast at 350°F for about 1 hour until golden brown and soft.
d. Once cool enough to handle, peel the cloves. - Preheat oven to 375°F at least 15 minutes before baking.
Preparation
- In a large bowl, blend the roasted garlic cloves, ricotta cheese, parmesan cheese, oil, dried basil, salt, and crushed red pepper until smooth.
- Place two crusts side by side on a sheet pan (they will slightly overlap).
- For each crust, portion about 4.4 oz of the ricotta blend (about a #8 disher) onto the center.
- Spread evenly to the edges.
- Top each crust evenly with 10 oz of shredded mozzarella.
- If preparing ahead or transporting out: cover pies with parchment, place pan in a bun pan bag, twist corners shut, load onto speed racks, label, date, and freeze. Transport frozen pizza.
- When ready to cook, bake at 375°F for approximately 10–12 minutes, until the cheese starts to brown.
Serving
- Just before service, cut each pizza into 10 equal slices using a pizza wheel; use a knife or sharp spatula to finish cutting the edges.
- Place the pan of pizza on top of the steam table and serve from the pan. Hold hot until service at 140°F or higher.
Note: Do not transfer pizza to hotel pans or cover with plastic, as this will make the pizza soggy.
Serving = 1 slice
