Buricotta with Peperonata and Oregano

• 1 round of Nancys Pizza Dough (page 126)
• 1 tablespoon extra-virgin olive oil
• Kosher salt
• 1 cup peperonata (see page 87)
• 4 ounces buricotta, cut into 4 equal segments, or fresh ricotta
• 1 teaspoon fresh oregano leaves
• Finishing-quality extra-virgin olive oil, about 1 tablespoon
• Maldon sea salt or another flaky sea salt, such as fleur de sel

1. Prepare and stretch the dough and preheat the oven according to the instructions given in Nancys Scuola di Pizza (page 128).
2. Brush the rim of the dough with the olive oil and season the entire surface with salt.
3. Spread the peperonata over the pizza, leaving a 1-inch rim without any topping.
4. If you are using ricotta, put it in a bowl and stir it vigorously to fluff it up.
5. Place one segment of the buricotta or spoon the ricotta into each quadrant of the pizza.
6. Slide the pizza into the oven and bake until the crust is golden brown and crispy, 8 to 12 minutes.
7. Remove the pizza from the oven and cut it into quarters, taking care not to cut through the cheese.
8. Scatter the oregano leaves over the pizza, drizzle the finishing-quality olive oil over the cheese, sprinkle with sea salt, and serve.
9. Aglianico Del Taburno Rosato (Campania)

nancys, extravirgin olive oil, kosher salt, peperonata, buricotta, oregano, olive oil, salt

Taken from www.epicurious.com/recipes/food/views/buricotta-with-peperonata-and-oregano-393696 (may not work)