Skeleton Bone Parmesan Crusted Pizza
Equipment
- Baking sheet
- Rolling pin
- Mixing bowl
- Pastry brush
Ingredients
- 1 pound pizza dough
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- Fresh parsley leaves for garnish
Instructions
- Heat the oven to 475 degrees and place a baking sheet or pizza stone inside to warm.
- Roll the dough into a 12-inch circle on parchment paper. Use your fingers to pinch and shape the outer edge into four to six raised, bone-like segments.
- Stir the olive oil and minced garlic together in a small bowl. Brush this mixture over the entire surface, paying extra attention to the shaped edges.
- Press the grated Parmesan firmly into the oiled edges so it sticks and forms the crust. Spread the ricotta evenly across the center, then scatter the mozzarella on top.
- Sprinkle the oregano and salt over the cheeses. Slide the pizza, still on the parchment, onto the hot baking sheet.
- Bake for 12 to 15 minutes until the crust is deep golden and the cheese bubbles. Remove from the oven and let it rest two minutes before scattering parsley leaves over the top.
Notes
Press the Parmesan into the dough while the oil is still wet so it bakes into a crunchy layer rather than falling off later. If the bone shapes lose definition during baking, run a knife gently along the ridges right after it comes out of the oven. Leftovers reheat best on a dry skillet over medium heat to restore crispness to the crust.
Course: Main Course
Cuisine: Italian
Equipment: Baking sheet, Rolling pin, Mixing bowl, Pastry brush
Cuisine: Italian
Equipment: Baking sheet, Rolling pin, Mixing bowl, Pastry brush