Ingredients

• One 25-ounce ball high-gluten dough
• 8 ounces ricotta cheese
• 4 ounces rehydrated sun-dried tomatoes
• 8 ounces fresh Roma tomatoes, sliced
• 11 ounces grated mozzarella
• 1 ounce granulated garlic
• 1 ounce grated Pecorino-Romano
• 8 ounces pesto

Instructions

1. Preheat the oven to 500 degrees F.
2. 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 the rehydrated sun dried tomatoes liberally over the ricotta cheese. Then add the Roma tomatoes. Spread the mozzarella, sprinkle with the granulated garlic and hit it with the Pecorino Romano. Finally, add the pesto. Bake the pizza until the crust is golden brown, about 15 minutes.