For the white mix: Add the milk, mozzarella, Pecorino-Romano, garlic, salt, pepper and ricotta to a mixing bowl and mix with a rubber spatula until combined. Refrigerate until ready to use.
For the pizza: Preheat the oven to 550 degrees F.
Dust the dough with the cornmeal and stretch until it reaches a 14-inch diameter. Spread 8 ounces of the white mix evenly onto the dough. Top with the mozzarella, garlic, onions and spinach.
Cook until the crust is golden brown, 12 to 14 minutes, rotating halfway through. Add the tomatoes and return to the oven for 2 minutes. Brush the crust with the garlic oil and garnish the pizza with some basil. Cut the pizza into eight equal pieces and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Slice Pizzeria, New Orleans, LA