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White Pizza with Mascarpone and Smoked Mozzarella

Anonymous 2-7-2005

8 ounces grated smoked mozzarella

1 teaspoon chopped fresh thyme or 1/2 teaspoon dried

1 teaspoon chopped fresh oregano or 1/2 teaspoon dried

2 garlic cloves

1/2 cup ricotta cheese

1/4 cup mascarpone

salt and freshly ground black pepper

1 large Boboli pizza shell

1 tablespoon olive oil

Preheat the oven to 450F. Grate the smoked mozzarella; if using fresh herbs,

chop enough thyme and oregano to measure 1 teaspoon each. Chop the 2 garlic

cloves. In a small bowl, blend the 1/2 cup ricotta and 1/4 cup mascarpone

together well and season with salt and plenty of ground black pepper. Place the

pizza shell on a large baking pan and brush it with the 1 tablespoon olive oil;

with a spatula, spread the ricotta mixture evenly over the shell. Sprinkle the

grated smoked mozzarella over the top, then scatter the 1 teaspoon each of

fresh herbs and the 2 chopped garlic cloves over the mozzarella. Bake the pizza

for 15 minutes or until hot and bubbly. Remove the pizza from the oven and let

it rest a minute of two before cutting into wedges. Serve.