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Pizza alla Ricotta (red or white)

PIZZA ROSSA (RED)
Serves 4

320 g pizza dough
300 g ricotta cheese (ricotta romana if possible)
1 can pelati or pureed tomatoes
salt and pepper to taste
some olive oil

Press the dough into a pizza pan then put the spread the tomatoes
(they should be quite "watery" as ricotta cheese is too dry to get
the right consistency for your pizza) , salt and some olive oil.
Put in a preheated oven and cook for half the time it takes to be
ready. Take the pan out and spread ricotta and pepper. Finish
cooking. If you have a special pizza oven you can spread all the
ingredients before cooking, as it takes much less time to cook the
pizza and the cheese doesn't get "burned".


PIZZA BIANCA (WHITE)
Serves 4

320 g pizza dough
200 g ricotta cheese (ricotta romana if possible)
250 g mozzarella cheese
salt and pepper to taste
some olive oil

The instructions for cooking are the same as for red pizza, only
you start cooking the dough alone with olive oil only on it, then
you add the two cheeses together.

If you are using a normal gas or electric oven, you should always
add mozzarella half way through cooking, unless it gets too dry
and "burned".

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