YIELD: 1 - 6 slice pizza
Place a pizza stone in the oven and preheat to 450°F.
Mix water, sugar, and yeast together and let sit for 5 minutes, or until it is foamy.
In an electric mixer, mix flour and salt. Add in egg, olive oil, vinegar, and yeast mixture.
Mix on low speed for 1 minute.
Using an oiled spatula, transfer the dough onto a piece of parchment paper. Using oiled hands and/or oiled rolling pin, spread or roll dough into a 10 to 12 inch circle.
Leaving the dough on the parchments paper, and putting the entire thing on the pizza stone, par-bake for 8-10 minutes.
Remove dough and parchment from oven, top with tomato sauce, ricotta cheese, mozzarella cheese and parmesan cheese. Season to taste.
Returning the parchment and dough to the oven, bake for an additional 8-10 minutes.
When the pizza is done, top with the fresh basil and enjoy.
This recipe for the pizza crust was adapted from the original by the Gluten Free Palate.
My Gluten-Free Cheese Pizza recipe is out go-to for Friday Night Pizza Night. I usually make at least one cheese pie along side whatever fancy pie I come up with that week. Last week, however, I wasn't in the mood for anything super funky and the hubs was over plain cheese. That's when this Upgraded Cheese Pizza came to life. We both really like the creamy texture that the ricotta brings to pizza and we had just planted a new batch of purple basil in the hydroponic system. The ricotta and the basil were added to the plain cheese and voila!
If you are looking for a new pizza topping idea and your family is not all that adventurous, this pie is a great way to get their feet wet!
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