I've had it both ways...one a wonderful pie at a now defunct restaurant called Bel Canto's in Lexington, Mass - deep dish pizza, whole wheat crust, tomato sauce, ricotta on the entire surface, crumbled spicy Italian sausage and broccoli with mozzarella on top. It's my dream pie, but it's gone gone gone.

Then another, a roasted veggie pizza with spinach, eggplant, olives, red peppers among other things and dollops of ricotta - - a thin crust.

I'm going to drool over everyone's description here!!

seagrass

Seagrass it's so easy to make a pizza at home. You could have your dream pizza in just minutes.

Here's the recipe I use:
Emeril's
Basic pizza dough in the processor
1 pk active dry yeast
1 cup warm water (110 degreesF)
2 1/2 to 3 cups AP Flour plus more if necessary
1 1/2 tsp salt
1 1/2 Tbsp extra-virgin olive oil
In a small bowl, combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, transfer to the bowl of a food processor along with flour, and salt and process until the dough forms a ball. The dough should be soft but not sticky. If it is too sticky, add a bit more flour and process for another minute.

Transfer dough to a lightly floured work surface and knead dough for 2 to 3 minutes, adding enough additional flour if necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 to 3 quart bowl and turn to coat dough with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.

Makes 4 calzones (by dividing dough in 4 pieces) or two large pizzas. I usually make one pizza and freeze the other half for later use. Just thaw and make the pizza.

I hope this helps.

Linda

I loveit in little blobs between mushroom, roasted peppers, caramelized onion and sausage on WW pizza crust. YUM! Ans thanks for the inspiration, I now know what I am making for dinner tomorrow!

Alexa

I've done it both ways Teresa. For a four cheese pizza I like to spread a thin layer of ricotta all over. It does depend on what kind of ricotta you use, some are about dry enough to use as it, but I like to drain my ricotta overnight first so it doesn't get the pizza too wet or weep liquid.

Teresa:
I tried to get a message in a hour ago but the computer locked up.
I think your question was how to spread the Rigotta.
You already have the Dough.

You can spread it on , or in small blobs, before you add the Sauce.

Then bake it a few minutes, take it out and put on the rest of the Cheeses or Whatever.
Put the Provolone on just before the Pizza is done, so it don't burn, Just bubbily.

You can lay it on in pieces or Chop it up a little.
I think I had a lot of the CF members leaning more towards Provolone than Mozzer.
I use half and half at times.

Don't know if you can get Maggio's Rigotta down there.
I use that brand in Ravioli's, Italian Easter CheeseCake , etc. It has a good texture.

LOU
PS: Are you using Tomato Sauce ???

If you need the Pizza Dough Recipe again , Yell !!!!

Linda:
Are you sure about the 2 Large Pizza's with your Dough Recipe ( or Emeril's )

I get 2 - 12 in. round or ( 1 - 11 in. X 16 in. Sicilian ) Pizza's with 1 cup of water, Plus
I use another 1/2 cup of water to check out the Yeast for rise, first off.
Lou

Okay maybe they are medium pizzas. LOL
All I know is that one is more than enough for Lee and me.

Linda

That's called an " L and L Pizza ".
Try Sub bing one cup of WW Flour. Makes a difference.
Ask Alexa.
I told Emeril, he doing it now. LOL !
LOU