Recipe courtesy of Slice Pizzeria

Wicked Garden Pizza

  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 4 servings
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White Mix:

2 cups whole milk

1 1/3 cups shredded mozzarella

3/4 cup grated Pecorino-Romano

1 tablespoon plus 1 teaspoon minced garlic

1 tablespoon kosher salt 

2 teaspoons white pepper 

Two 48-ounce tubs ricotta cheese

Wicked Garden Pizza:

15 ounces pizza dough, rolled into a ball

1 ounce cornmeal 

8 ounces shredded mozzarella

2 ounces roasted garlic 

2 ounces caramelized onions

Handful spinach leaves

2 ounces sun-dried tomatoes

1/2 ounce garlic oil 

Fresh basil leaves, chiffonade, for garnish 


  1. 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.
  2. For the pizza: Preheat the oven to 550 degrees F.
  3. 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.
  4. 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.

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