Ricotta mixture:
     5½ cups (one 3 lb. container) Grande Ricotta Tenera® or Sopraffina®
     ¾ cup (3.25 oz.)Grande Romano cheese, grated
     3 Tbsp. (.33 oz.) Parsley, fresh, minced
     2¼ tsp. (.4 oz) Salt
     ¾ tsp. (.10 oz.) Black pepper, freshly ground
9 Pizza dough, balls, slacked
One 5 lb. bag (3 1/3 qt.) Grande Mozzarella cheese, shredded
Olive oil, as needed
Garlic, as needed

This traditional East Coast pie includes all of your favorite cheeses and creates a cheese-lover's classic. Ricotta, Romano, Mozzarella, garlic and other fresh ingredients are combined to create a pristine, delicious pie.

In medium bowl, mix Ricotta, Romano cheese, parsley, salt and pepper until thoroughly combined. Cover and chill below 40°F to hold.

To assemble single pie: Place pizza dough on a flat work surface. Spread ½ cup of Ricotta mixture evenly over crust. Top with 1½ cups mozzarella cheese and distribute another ¼ cup ricotta mixture in 6 evenly spaced dollops on top of pie. Brush pizza crust lightly with olive oil.

Repeat with remaining pizza crusts, Ricotta mixture and Mozzarella cheese.

Bake on a heated pizza stone in preheated 500°F conventional oven for 10 to 12 minutes or until crust is golden brown and cheese is melted. Remove from oven. Slice each pizza into 6 wedges.

Serving Size
27 Servings (Nine 12" pies)