Topping recipe

Cast Iron White (garlic & ricotta)

Name: Cast Iron White (garlic & ricotta) (topping recipe)
Yield: 1 pan
Cuisine: American
Ingredients: 100g Extra-virgin olive oil (scant ½ cup); 9g Garlic cloves, thinly sliced (3 cloves); 2g Fine sea salt (½ tsp); 1g Red pepper flakes (a pinch); 180g Low-moisture whole-milk mozzarella (about 6 oz, grated (1¾ cups)); 10g Pecorino Romano or Parmigiano-Reggiano (finishing) (2 Tbsp, grated); 100g Whole-milk ricotta (dollops) (scant ½ cup); 4g Garlic, thinly sliced (1 large clove); 1g Lemon zest (zest of ½ lemon); 2g Fresh basil or parsley, torn (a small handful); 5g Extra-virgin olive oil (drizzle) (1 tsp)

Garlic oil, Low-moisture whole-milk mozzarella, Pecorino Romano or Parmigiano-Reggiano, Whole-milk ricotta, Lemon zest. Scaled for 1 pan.

1 panCast Iron Pan10"Garlic oil

Build each pan

After the dough is shaped

1pan

Pan size

base

Garlic oil

1½ Tbsp20 g

Cheese

Low-moisture whole-milk mozzarella

about 6 oz, grated (1¾ cups)180 g

Cheese

Pecorino Romano or Parmigiano-Reggiano

2 Tbsp, grated10 g

Toppings

Whole-milk ricotta (dollops)Drained, salted lightly

scant ½ cup100 g

Garlic, thinly sliced

1 large clove4 g

Finishing

Lemon zest

zest of ½ lemon1 g

Fresh basil or parsley, torn

a small handful2 g

Extra-virgin olive oil (drizzle)

1 tsp5 g

Make the base

Scaled for 1 pan · 1 batch · Base recipe →

Warm the oil and garlic in a small pan over the lowest heat until the slices barely fizz, about 5 min — pull it before they colour, or the whole batch turns bitter. Stir in the salt and the pepper flakes if you're using them, and let it cool. Brush it on thin; a white pie wants a sheen, not a puddle. Keeps refrigerated 1 week.

Extra-virgin olive oil

scant ½ cup100 g

Garlic cloves, thinly slicedAbout 3 cloves

3 cloves9 g

Fine sea salt

½ tsp2 g

Red pepper flakesOptional

a pinch1 g

Put it together

Once the sauce is made, for each pan

BeforeBrush the garlic oil over the dough, then scatter the mozzarella and push it to the skillet wall.
BeforeDrop the ricotta on in spoonfuls, scatter the garlic slices, and dust with the pecorino.
AfterZest the lemon over the hot pie, tear on the herbs, drizzle the oil, and free the rim with a spatula.

Shopping list

For 1 pan

Extra-virgin olive oil100 g

Garlic cloves, thinly sliced9 g

Fine sea salt2 g

Red pepper flakes1 g

Low-moisture whole-milk mozzarella180 g

Pecorino Romano or Parmigiano-Reggiano10 g

Whole-milk ricotta100 g

Garlic, thinly sliced4 g

Lemon zest1 g

Fresh basil or parsley, torn2 g

Extra-virgin olive oil5 g

Pair with

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