Remember that roasted red pepper and ricotta sauce I used on a penne a while ago? Here it is again, making another appearance, this time as a pizza sauce. This versatile sauce not only brings lots of flavour to the pizza but also makes for an extra cheesy, creamy one. That is because I added shredded mozzarella, so you end up with two types of cheeses. Not everyone may like it, Andrew for example thought it was a little over the top. I love it, I am used having creamy cheeses on pizzas, it's a common thing in Brazil.
I had a batch of the roasted red pepper and ricotta in the fridge and also had a pizza dough ready and resting in the refrigerator, so dinner was ready in no time at all.
Here is what I used:
1 ball of my homemade pizza dough
about 1/4 cup of roasted red pepper and ricotta sauce (recipe here)
Just roll out the pizza dough, spread the sauce, layer the mushrooms and cheese and top it with a few olives. Bake it at 475 degrees for about 8 minutes. Top with fresh basil and enjoy it!