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
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
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