Paul's Godfather Pizza
- One 25-ounce ball high-gluten dough
- 8 ounces ricotta cheese
- 4 ounces rehydrated sun-dried tomatoes
- 8 ounces Roma tomatoes
- 1/2 cup salt
- 11 ounces mozzarella
- 1 ounce granulated garlic
- 1 ounce Pecorino Romano
- 8 ounces pesto
Start by stretching out the dough to the desired size. Spread the ricotta cheese over the whole surface area of the stretched pizza dough. Next spread out the rehydrated sun dried tomatoes liberally over the ricotta cheese. Then add the Roma tomatoes. Spread the mozzarella, then add granulated garlic and hit it with Pecorino Romano. Finally add the pesto. Then put the pizza into the oven and cook for 15 minutes.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Paul's Live From New York Pizza