Tired of the same old? Craving a sandwich? Maybe you also want a pizza? You also recently discovered that a bunch of fresh oregano at your local grocery store is much more flavorful, inexpensive and easy to dry at home. Maybe you planted oregano this year and have no clue what to do with it? Maybe you have a lot going on, and I’ll just do all the work for you.

There is a total of 6 ingredients in this pizza. Most of these you probably have at home or can find without issue at any grocery store.

I use a poolish dough for the pizza, but any one of your favorite yeasted doughs will work, store bought is fine. Find the method and recipe for my foolproof, easy and delicious pizza dough HERE

Ingredients:

1 cup Ricotta, drained

seasoned and lightly beaten with 1tsp salt and one large clove of finely minced garlic

1 cup shredded mozzarella cheese

3 sprigs fresh oregano, leaved removed from stems

note: fresh oregano is much milder in flavor. If using dried oregano, finely crush and use no more than a teaspoon. Add more to taste after baking.

.5 tbsp black garlic ( Trader Joe’s sells a shaker jar)

Can’t find it? Make it without!

Red pepper flakes to taste

1/2 tbsp prepared white horseradish

1/2lb thinly sliced mortadella

Assemble:

Preheat your oven to 450F

Roll out dough into a round over a parchment lined baking sheet.

Drizzle oil over dough and sprinkle on mozzarella cheese

Dollop Ricotta over mozzarella

Sprinkle black garlic, pepper flakes and oregano over cheese followed by a few swirls of olive oil.

Bake between 10-25 minutes, depending on your oven. Pizza is cooked when the crust is golden brown and makes a shallow thud when flicked.

Warm pizza should be topped immediately with thin slices of mortadella. The heat from the pizza gets the slices heated ever so slightly and the combination of salty, sweet, savory and spicy work deliciously together.

What is mortadella?

It is a large round Italian luncheon meat, from the city of Bologna, sometimes with pistachio studded inside and always defined by a wide slice with polka dots of fat. It is a mild, meaty, silky with a little mellow warm spice from black pepper and myrtle berries ( something in flavor between juniper, nutmeg and rosemary in flavor).

Purchase from your trusted deli counter. Not sure if you’ll like it? Ask for a taste, this is expected and the right way to go about buying something new. Nothing is more upsetting than old cold cuts, poor cold cuts or luncheon meat that has gone beyond its prime. Most sliced cold cuts will last for 3 days refrigerated. I’ve seen suggestions for 7 days, but that’s just asking for trouble IMHO.