Ingredients:

  • 1 pound pizza dough (homemade or store-bought)
  • All-purpose flour, for dusting
  • 2 Tablespoon olive oil, divided
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • Salt and freshly ground black pepper to taste
  • 8 ounces fresh ricotta cheese, drained
  • 4 ounces fresh mozzarella cheese, shredded
  • 2 ounces Parmesan cheese, finely grated
  • 2 ounces provolone cheese, shredded
  • 1/4 cup chopped fresh basil, for garnish

Instructions:

  1. If using homemade dough, let it rise. If using store-bought, bring to room temperature. Preheat oven to 450°F (232°C). Place pizza stone in oven while it preheats.
  2. Heat olive oil in a small saucepan over medium heat. Add garlic and red pepper flakes (if using) and cook for 1-2 minutes, until fragrant but not browned. Remove from heat and stir in rosemary, thyme, and oregano. Season with salt and pepper. Set aside.
  3. On a lightly floured surface, stretch or roll the pizza dough into a 12-inch circle or rectangle. Place on a parchment-lined baking sheet (or pizza peel if using a pizza stone).
  4. Brush the shaped dough with some of the garlic herb oil. Spread dollops of ricotta cheese evenly over the dough. Sprinkle with mozzarella, Parmesan, and provolone cheeses. Drizzle with the remaining garlic herb oil.
  5. Carefully transfer the pizza (on parchment paper if using) to the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  6. Remove from oven and let cool slightly. Sprinkle with fresh basil and slice into wedges. Serve immediately.