• Basil leaves 10
  • Black pepper 1 tsp
  • Crushed red pepper 1 tsp
  • Fresh ricotta cheese 1 C
  • Garlic cloves crushed 3
  • Olive oil ¼ C
  • Small assorted peppers 6-8

To make arrabbiata sauce:

  1. Using a medium saucepan, pour olive oil, tomatoes, garlic, crushed red pepper and black pepper into pan and cook covered over medium heat for 30 minutes, stirring occasionally.
  2. Add 4-6 basil leaves torn to sauce and stir in (sauce can be made up to a week in advance).

To assemble the pizza:

  1. Preheat oven to 450°F.
  2. To roast peppers, turn the gas burner on and place directly in the flame until the peppers are completely blackened and charred. Place on a plate and allow to cool. Rub charred skin off peppers and chop into ½ inch pieces using your hands.
  3. To prepare pizza, roll the dough out on a floured surface until its desired thickness.
  4. Place dough onto pizza pan and top with sauce and roasted peppers and place in oven for 5 minutes.
  5. Remove the pizza, place spoonfuls of ricotta on the pizza, return to the oven, and bake until the crust is golden brown. About 7-10 minutes.
  6. Top with remaining basil leaves and enjoy.

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