Ricotta + a wood-fired oven


When I was little, the only type of pizza I could ever imagine consuming was cheese pizza. It didn’t matter where I was or who was making the pizza, if there was anything other than cheese on it, I wasn’t going to touch it. Today not much has changed – a cheese pizza is still my go to – but these days, ricotta always, always, always trumps mozzarella. And more often than not, a spicy sopressata is the perfect accompaniment. And there’s nothing like Nutella pizza to end the meal.

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