Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 garlic clove, minced
• 1 13.8-ounce tube refrigerated pizza dough
• All purpose flour
• 6 ounces fresh mozzarella cheese, cut into 1/4-inch-thick slices, then coarsely chopped
• 3 ounces soft fresh goat cheese, crumbled
• 1/2 cup part-skim ricotta cheese
• 3 tablespoons freshly grated Parmesan cheese
• 3 tablespoons thinly sliced fresh basil

Instructions

1. Position rack in center of oven and preheat to 450°F. Brush 13x9-inch metal baking pan with 1 tablespoon olive oil. Mix remaining 2 tablespoons olive oil and garlic in small bowl.
2. Roll out pizza dough on lightly floured work surface to 14x10-inch rectangle. Transfer dough to prepared pan; brush lightly with some of garlic oil. Top with mozzarella cheese and goat cheese, leaving 1/2-inch plain border. Crumble ricotta cheese over, then sprinkle with Parmesan. Bake pizza until crust is golden brown and cheese melts, about 18 minutes. Drizzle remaining garlic-oil over pizza. Let stand 3 minutes. Do ahead Can be made 4 hours ahead. Let stand at room temperature. Before continuing, rewarm in 350°F oven until heated through, about 10 minutes.
3. Cut pizza crosswise into 8 strips, then cut each strip crosswise into 4 pieces for 32 pieces total. Sprinkle with basil. Transfer to platter and serve hot.